Baby Back Ribs With Bourbon Bbq Sauce Recipe

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Ingredients:

Serving

6 baby back pork rib racks
1 cup bourbon
3 tbsp coarse salt
3 tbsp (packed) dark brown sugar
3 tbsp paprika
2 tbsp ground black pepper
1 tbsp garlic powder
1 tsp ground cumin
2 cups hickory wood chips
2 cups beer

Directions:

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.
Bourbon BBQ Sauce:
2 cups ketchup
1/2 cup mild-flavored (light) molasses
1/3 cup bourbon
1/4 cup Dijon mustard
3 tablespoons hot pepper sauce
2 tablespoons Worcestershire sauce
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Combine all ingredients in heavy large saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat to medium-low; simmer uncovered until sauce thickens and flavors blend, stirring frequently, about 15 minutes. (Can be made 1 week ahead. Cover; chill.)
Makes about 2 1/2 cups.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1111.94 Kcal (4655 kJ)
Calories from fat	203.44 Kcal
		% Daily Value*
Total Fat	22.6g	35%
Cholesterol	198mg	66%
Sodium	5835.24mg	243%
Potassium	156.51mg	3%
Total Carbs	69.81g	23%
Sugars	0.4g	2%
Dietary Fiber	6.95g	28%
Protein	45.04g	90%
Vitamin C	0.1mg	0%
Vitamin A	0.1mg	2%
Iron	1.3mg	7%
Calcium	27.8mg	3%

Amount Per 100 g
Calories	741.13 Kcal (3103 kJ)
Calories from fat	135.6 Kcal
		% Daily Value*
Total Fat	15.07g	35%
Cholesterol	131.97mg	66%
Sodium	3889.3mg	243%
Potassium	104.31mg	3%
Total Carbs	46.53g	23%
Sugars	0.27g	2%
Dietary Fiber	4.63g	28%
Protein	30.02g	90%
Vitamin C	0.1mg	0%
Iron	0.8mg	7%
Calcium	18.6mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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