Bourbon-Bbq Glazed Baby Back Ribs
Serves: 4
Alessia Franecki
1 January 1970
Based on User reviews:
59
Spice
50
Sweetness
46
Sourness
38
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
110 g
Apple Juice1.5 tbsps
Brown Sugar1 pinch
Sea Salt1 tbsp
Garlic Powder1 tsp
Onion Powder1 tbsp
Ground Coriander1 tbsp
Dry Mustard1 tbsp
Cayenne Pepper1 cup
Ketchup1 cup
Bourbon Whiskey2 tbsps
Apple Cider Vinegar1 tbsp
Worcestershire Sauce1 tbsp
Dijon Mustard1 tbsp
Molasse1 clove
Garlic (finely minced)1 tbsp
Soy SauceDirections:
1
Combine all the ingredients for the dry rub in a small bowl and mix together well
2
Tear a large enough piece of Reynolds Wrap(R) Aluminum Foil to place rack of ribs on it and be able to fully cover, meat side up
3
Evenly coat both sides of the ribs with the dry rub, pressing it in with your hands
4
Fold up the sides of the foil to create a rim, and pour the apple juice in around the ribs
5
Fold the foil over the ribs and crimp it to create a tight seal
6
Tear off one more piece of large foil and wrap the whole thing again to ensure a tight seal
7
Place the wrapped ribs in the fridge to marinate for 2 hours
8
Preheat oven to 225 degrees F and cook ribs for about 4 hours
9
You should be able to easily pierce them with a fork, but they shouldn't be falling off the bone
10
Combine all the BBQ sauce ingredients in a medium saucepan and bring to a boil over medium heat
11
Reduce to a simmer and allow the sauce to thicken and reduce by about a third, stirring occasionally
12
Preheat grill to high heat
13
Cover the grill rack with Reynolds Wrap(R) Aluminum Foil
14
Place the cooked ribs meat side up on the grill and brush the top with a layer of sauce
15
Close grill until the sauce is mostly dried, about 5 minutes
16
Brush another layer of sauce on top and close grill for an additional 5 minutes
17
Remove ribs from grill and lightly brush with one more layer of sauce
18
Cut the ribs into individual pieces and serve with extra sauce