Summer is here and do I have the recipe for you! Tender, apple braised baby back ribs glazed with rich barbecue sauce laced with bourbon.
Recently I was contacted by Four Roses Bourbon and asked if I would like to sample their Single Barrel bourbon for summer barbecue season. After being introduced to Four Roses Bourbon at the Food Blog South Conference in Birmingham back in January, I was very happy to take them up on the offer!
The flavors of bourbon and barbecue go hand in hand. Rich and robust bourbon with the sweet and spice of the barbecue. A match made in heaven!
To begin, heat your grill to about 385 degrees, with the heat on one side of the grill for indirect heat.
Remove the membrane from the underside of your rack of ribs. Sprinkle with salt and pepper.
Place your ribs on the grill, bone side down – on the side with out the direct heat. Close the grill and cook for 40 minutes. Don’t peek!
While it is doing it’s first cook, prepare your barbecue sauce. Start with 3 cups of ketchup in a saucepan.
Now for all the goodies. To the saucepan, add 1/3 cup each of country style (whole grain) Dijon mustard and molasses, 1/4 cup water, 2 tablespoons each of honey and tobasco sauce, 1 1/2 tablespoon Worcestershire sauce, 1 tablespoon of liquid smoke, 2 teaspoons each of onion and garlic powders and a teaspoon and a half of sea salt.
Whisk these all together over medium heat and cook until it begins to bubble. Turn down the heat to a simmer.
Add in a third of a cup of bourbon. Stir it in and let it simmer on low for 30 minutes, stirring occasionally.
After 40 minutes on the grill, place the ribs in a large pouch of double layered heavy duty foil. Shape the foil like a bowl. Pour in a cup of apple juice. Close the foil tightly and place it back on the grill, again over indirect heat, for 90 minutes.
Carefully pull the rack of ribs from the foil and brush it all over with the barbecue sauce. Cook an additional 5 minutes on each side for 10 minutes total, directly on the grate – but still indirect heat.
Pull the ribs off and let them rest a few minutes before cutting.
Serve the ribs with additional sauce. Enjoy!
Samples and ingredient compensation were provided by Four Roses, all opinions are my own.