SWEET-AND-SMOKY BABY BACK RIBS WITH BOURBON BARBECUE SAUCE
Provided by Steve Raichlen
Categories Beer Bourbon Pork Marinate Backyard BBQ Pork Rib Summer Grill Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Arrange ribs in large roasting pan. Pour bourbon over. Chill 30 minutes, turning ribs often. Pour off and discard bourbon.
- Whisk salt and next 5 ingredients in medium bowl. Sprinkle spice mixture on both sides of ribs. Let stand 1 hour.
- Place wood chips in medium bowl. Pour beer over; let stand 1 hour. 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.
- 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. 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.
- 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. 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.
- 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. 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.
- Transfer ribs to platter. Brush with 3/4 cup more barbecue sauce. Serve, passing remaining sauce separately, if desired.
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Keith Jones
[email protected]These ribs were amazing! The meat was so tender and the sauce was so flavorful. I'll definitely be making these again.
Falaq Memon
[email protected]The ribs were a little dry, but the sauce was delicious. I think I'll try cooking them for a longer amount of time next time.
Rabia Baloch
[email protected]These ribs were a bit too spicy for my taste, but they were still very good. I think I'll try using less chili powder next time.
Younas M Lal
[email protected]I love the smoky flavor of these ribs. The bourbon barbecue sauce is also really good. I'll definitely be making these again.
Ojikutu wahab Temitope
[email protected]These ribs were amazing! The meat was so tender and juicy, and the sauce was the perfect balance of sweet and tangy. I'll definitely be making these again.
Sukhwinder Gill
[email protected]I've never made ribs before, but these were so easy to make and they turned out delicious! I'll definitely be making them again.
Nick Gorret
[email protected]These ribs were a huge hit at my party! Everyone loved them. I'll definitely be making them again.
Halima Mohamud
[email protected]I'm not a big fan of bourbon, but I still really enjoyed these ribs. The sauce was flavorful and the ribs were cooked perfectly.
Fernando Hernandez
[email protected]I followed the recipe exactly and the ribs turned out perfect! They were fall-off-the-bone tender and the sauce was amazing. Definitely a keeper!
mzamani emmanuel
[email protected]The ribs were a little dry, but the sauce was delicious. I think I'll try cooking them for a shorter amount of time next time.
Sinique Gene
[email protected]These ribs were a bit too sweet for my taste, but they were still very good. I think I'll try using less brown sugar next time.
Amar Shrestha
[email protected]I'm not usually a fan of ribs, but these were amazing! The meat was so tender and the sauce was so flavorful. I'll definitely be making these again.
Medo Rmdan
[email protected]I've made this recipe several times now and it's always a winner. The ribs are always moist and juicy, and the sauce is to die for.
Suela Pllana
[email protected]I love the combination of flavors in this recipe. The sweetness of the brown sugar and honey pairs perfectly with the smokiness of the paprika and cumin.
rouf khan
[email protected]These ribs were a hit at my last barbecue! Everyone raved about how tender and flavorful they were. The bourbon barbecue sauce is a must-try.
Rehan Brohi
[email protected]Absolutely delicious! The ribs were fall-off-the-bone tender and the sauce was the perfect balance of sweet and smoky. Will definitely be making this again.