Bourbon-BBQ Glazed Baby Back Ribs
Description
Baby back ribs are glazed with bourbon barbecue sauce. The recipe is made with molasses, ketchup, vinegar, Dijon, Worcestershire sauce, and brown sugar.
Ingredients
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2 tablespoons brown sugar
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1 tablespoon sea salt
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1 tablespoon freshly cracked black pepper
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1/4 tablespoon garlic powder
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1/4 tablespoon onion powder
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1/4 tablespoon ground coriander
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1/4 tablespoon dry mustard
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1/8 tablespoon cayenne pepper
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1/8 teaspoon cayenne pepper
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Reynolds Wrap® Aluminum Foil
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1 rack baby back pork ribs, outer membrane removed
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4 ounces apple juice
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1/2 cup ketchup
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1/4 cup bourbon whiskey
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2 tablespoons apple cider vinegar
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1 1/2 tablespoons brown sugar
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1 tablespoon Worcestershire sauce
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1 tablespoon molasses
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1/2 tablespoon Dijon mustard
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1/2 tablespoon soy sauce
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1 teaspoon onion powder
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1 teaspoon freshly cracked black pepper
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1 clove garlic, finely minced
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1 pinch sea salt
Directions
1
Combine 2 tablespoons brown sugar, 1 tablespoon sea salt, 1 tablespoon black pepper, garlic powder, ¾ teaspoon onion powder, coriander, dry mustard, and cayenne pepper in a small bowl; set rub aside.
2
Tear a large enough piece aluminum foil to fully cover rib rack; place rib rack on foil, meat side up. Evenly coat both sides of ribs with dry rub, pressing it in with your hands.
3
Fold up sides of the foil to create a rim; pour apple juice around rib rack. Fold foil over ribs; crimp to create a tight seal. Tear a larger piece of foil; wrap foil rib bundle again to ensure a tight seal.
4
Marinate wrapped ribs in the refrigerator for 2 hours.
5
Preheat the oven to 225 degrees F (110 degrees C).
6
Cook ribs in the preheated oven until easily pierced with a fork, but not falling off the bone, about 4 hours. Unwrap ribs.
7
Meanwhile, combine ketchup, bourbon, cider vinegar, Worcestershire sauce, Dijon mustard, 1 ½ tablespoons brown sugar, molasses, soy sauce, 1 teaspoon onion powder, 1 teaspoon black pepper, minced garlic, and 1 pinch salt in a medium saucepan over medium heat; bring to a boil. Reduce to a simmer; simmer until sauce thickens and reduces by about ⅓, stirring occasionally.
8
Preheat an outdoor grill to high heat and cover the grate with aluminum foil.
9
Place cooked ribs, meat side up, on the grill; brush top with 1 layer sauce. Close grill; cook until sauce is mostly dried, about 5 minutes. Brush another layer sauce on top; close grill and cook 5 minutes more. Transfer ribs to a cutting board; lightly brush with 1 layer sauce.
10
Cut ribs into individual pieces; serve with remaining sauce.