Memorial Day Ribs!

By Hope Bidegainberry on May 14, 2018

Who’s ready for Memorial Day Weekend?! Here’s a sweet-and-smoky baby back rib recipe that is a must try! These ribs are the perfect recipe for your BBQ this weekend! Just remember to make plenty!



  • 4 to 6 racks of baby back rips
  •  1/2 cups of good quality bourban
  • 1/3 cup of bourbon
  • 1/4 cup of Dijon mustard
  • 3 tablespoons of favorite hot pepper sauce
  • 2 tablespoons of Worcestershire sauce
  • 2 teaspoons of paprika
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder


  • 3 tablespoons of coarse salt
  • 3 tablespoons of packed brown sugar
  • 3 tablespoons of paprika (regular or smoked)
  • 2 tablespoons of ground black pepper
  • 1 tablespoon of garlic powder

Bourbon Barbecue Sauce

  • 2 cups of ketchup
  • 1/2 cup of mild-flavored molasses


  • 2 cups of hickory wood chips
  • 2 cups of beer


  1. SAUCE: Bourbon Barbecue Sauce (see note).
  2. Remove the thin membrane on the back of the rips-starting at one end of the rack and pulling toward the other.
  3. Cut the ribs into four or five portions.
  4. Place the ribs in a large roasting pan and pour the bourbon over them.
  5. Chill them for about an hour, turning the rips often.
  6. Pour off and discard the bourbon.
  7. Meanwhile, whisk together all the rub ingredients in a small bowl.
  8. Sprinkle the rub mixture over both sides of the ribs.
  9. Refrigerate for one hour.
  10. Meanwhile, place the wood chips in a medium bowl and pour the beer over them
  11. Let stand for one hour.
  12. Preheat or prepare the grill for indirect cooking-meaning you will cook the ribs away from the heat source.
  13. Remove 1 cup of the wood chips from the beer and drain.
  14. Scatter the chips over the coals.
  15. Fill a foil loaf pan halfway with water and place opposite the coals.
  16. Place grill grate on grill.
  17. If using gas grill, put the soaked chips in a foil packet with the oles poked in it or use a smoker box.
  18. Arrange the ribs on the grate above the loaf pan and away from the direct heat.
  19. Close the lid, positioning the top vent directly over the ribs.
  20. Check the temperature by placing the stem of an instant-read thermometer through the vent with the gauge on the outside-it should register about 325 degrees.
  21. After about 40 minutes, the temperature will start dipping down, but don’t let it fall below 275 degrees.
  22. Adjust vents if needed by opening them wider to increase the heat or closing to decrease the heat.
  23. You can heat more charcoal briquettes in a charcoal chimney starter to have ready in case the temperature dips below 275 degrees.
  24. Use tongs to add briquettes.
  25. If you need to add more wood chips, drain the remaining 1 cup of wood chips and sprinkle over the charcoal.
  26. Place the grate with the ribs back on the grill, cover and continue cooking until the rips are very tender and the meat pulls away from the bones-about 45 minutes longer.
  27. During the last 15 minutes of grilling, brush on the sauce.
  28. To make the Bourbon Barbecue Sauce: In a large, heavy saucepan, whisk together 2 cups of ketchup, 1/2 cup of mild-flavored molasses, 1/3 cup of bourbon, 1/4 cup of Dijon mustard, 3 tablespoons of your favorite hot pepper sauce, 2 tablespoons of Worcestershire sauce, 2 teaspoons of paprika, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder.
  29. Bring to a boil over medium heat, stirring occasionally.
  30. Reduce the heat to medium-low and simmer, uncovered, stirring frequently, until the sauce thickens and the flavors blend-about 15 minutes.

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