Sweet-and-Smoky Baby Back Ribs with Bourbon Barbecue Sauce

Name: Sweet-and-Smoky Baby Back Ribs with Bourbon Barbecue Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Bbq, Barbecue
Ingredients: 6 baby back pork rib racks; 6 servings Bourbon Barbecue Sauce; 473 milliliters beer; 237 milliliters bourbon; 3 Tbsps coarse salt; 3 Tbsps (packed) dark brown sugar; 1 Tbsp garlic powder; 1 teaspoon ground cumin; 2 Tbsps ground black pepper; 3 Tbsps paprika

Sweet-and-Smoky Baby Back Ribs with Bourbon Barbecue Sauce might be just the American recipe you are searching for. One portion of this dish contains about 264g of protein, 161g of fat, and a total of 2731 calories. This dairy free recipe serves 6. It can be enjoyed any time, but it is especially good for Father's Day. From preparation to the plate, this recipe takes about 45 minutes. If you have baby back pork rib racks, ground pepper, garlic powder, and a few other ingredients on hand, you can make it. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert.

Instructions

Arrange ribs in large roasting pan.

Ingredients you will need

Ribs

Equipment you will use

Roasting Pan

Pour bourbon over. Chill 30 minutes, turning ribs often.

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Bourbon

Ribs

Pour off and discard bourbon.

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Bourbon

Whisk salt and next 5 ingredients in medium bowl.

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Salt

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Whisk

Bowl

Sprinkle spice mixture on both sides of ribs.

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Ribs

Let stand 1 hour.

Place wood chips in medium bowl.

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French Fries

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Bowl

Pour beer over; let stand 1 hour.

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Beer

Place handful of torn newspaper in bottom of charcoal chimney. Top newspaper with 25 charcoal briquettes.

Remove upper rack from barbecue.

Place chimney on lower grill rack. Light newspaper and let charcoal burn until ash is gray, about 30 minutes.

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Grill

Open 1 bottom grill vent. Turn out hot charcoal onto 1 side of lower rack. Using metal spatula, spread charcoal to cover approximately 1/3 of rack.

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Spread

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Spatula

Grill

Remove 1 cup wood chips from beer and drain (keep remaining chips in beer). Scatter drained chips over coals (avoid using too many wet chips, which may douse the fire). Fill foil loaf pan halfway with water and place opposite the coals on lower grill rack.

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French Fries

Water

Beer

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Loaf Pan

Grill

Aluminum Foil

Place upper grill rack on barbecue. Arrange ribs on upper grill rack above loaf pan. Cover barbecue with lid, positioning top vent directly over ribs.

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Ribs

Equipment you will use

Loaf Pan

Grill

Place stem of candy thermometer through top vent, with gauge on outside and tip near ribs (thermometer should not touch meat or grill rack); leave in place during cooking. Check temperature after 5 minutes. Use top and bottom vents to maintain temperature between 275°F and 325°F, opening vents wider to increase heat and closing to decrease heat. Leave any other vents closed.

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Candy

Meat

Ribs

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Candy Thermometer

Kitchen Thermometer

Grill

After 45 minutes, use technique described earlier to light an additional 15 charcoal briquettes in same charcoal chimney set atop nonflammable surface.

When temperature of barbecue falls below 275°F, use oven mitts to lift off upper rack with ribs; place rack with ribs on heatproof surface. Using tongs, add hot gray charcoal from chimney to bottom rack.

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Ribs

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Oven Mitt

Tongs

Drain remaining 1 cup wood chips; sprinkle over charcoal. Reposition upper rack on barbecue, placing ribs above loaf pan. Cover with lid. Grill until ribs are very tender and meat pulls away from bones, about 45 minutes longer, brushing with 3/4 cup Bourbon Barbecue Sauce the last 15 minutes of cooking.

Ingredients you will need

Barbecue Sauce

Bourbon

French Fries

Meat

Ribs

Equipment you will use

Loaf Pan

Grill

Transfer ribs to platter.

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Ribs

Brush with 3/4 cup more barbecue sauce.

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Barbecue Sauce

Serve, passing remaining sauce separately, if desired.

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Sauce

Equipment

Ingredients

Servings:

baby back pork rib racks 6servings

Bourbon Barbecue Sauce 473milliliters

beer 237milliliters

bourbon 3Tbsps

coarse salt 3Tbsps

(packed) dark brown sugar 1Tbsp

garlic powder 1teaspoon

ground cumin 2Tbsps

ground black pepper 3Tbsps

paprika

Recommended wine: Zinfandel, Rose Wine

Barbecue on the menu? Try pairing with Zinfandel and rosé Wine. A rosé is refreshing in hot temperatures and complements sweet and spicy sauces and rubs. Zinfandel is a classic red wine choice for barbecue, especially for pork ribs and beef brisket. You could try Outpost Howell Mountain Zinfandel. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 50 dollars per bottle.