Get ready to embark on a flavor-packed journey with our Bourbon Barbecue Pork Baby Back Ribs! This mouthwatering recipe is a perfect blend of sweet, smoky, and savory flavors that will have your taste buds dancing with delight. Imagine tender, fall-off-the-bone ribs glazed with a rich bourbon barbecue sauce that will leave your guests begging for more. Whether you're hosting a summer barbecue or simply craving a comforting meal, these ribs are sure to impress. So grab your apron and prepare to elevate your cooking game with this irresistible dish!
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 racks baby back ribs
- 1 cup bourbon
- 1 cup barbecue sauce
- 1/4 cup brown sugar
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Instructions
- Remove ribs from refrigerator 30 minutes before cooking to bring to room temperature. Pat ribs dry with paper towels.
- Preheat oven to 275°F (135°C). Create a dry rub by mixing garlic powder, onion powder, brown sugar, salt, and pepper in a small bowl.
- Remove membrane from back of ribs by sliding a knife under the thin membrane and peeling it off completely. This ensures tender meat.
- Generously season both sides of the ribs with the prepared dry rub, massaging the spices into the meat thoroughly.
- Wrap each rack of ribs tightly in aluminum foil, creating a sealed packet to retain moisture during slow cooking.
- Place foil-wrapped ribs on a large baking sheet and cook in preheated oven for
- 5 hours until meat is tender and starts to pull away from bones.
- While ribs are cooking, prepare bourbon barbecue sauce by combining bourbon, barbecue sauce, apple cider vinegar, and Worcestershire sauce in a saucepan. Simmer for 10-15 minutes until slightly thickened.
- Remove ribs from oven, carefully unwrap foil, and brush generously with prepared bourbon barbecue sauce.
- Increase oven temperature to 425°F (220°C) or preheat grill. Return ribs to heat source and cook for an additional 15-20 minutes, basting with sauce every 5 minutes to create a caramelized glaze.
- Remove ribs from oven or grill, let rest for 10 minutes, then slice between bones and serve with extra barbecue sauce on the side.
Tips
- Bring Ribs to Room Temperature: Remove the ribs from the refrigerator 30 minutes before cooking to ensure even cooking and better flavor absorption.
- Perfect the Dry Rub: Don’t skimp on the dry rub! Massaging the spices into the meat helps to enhance the flavor and tenderness of the ribs.
- Remove the Membrane: Taking the time to remove the membrane from the back of the ribs will result in a more tender and flavorful end product.
- Seal in Moisture: Wrapping the ribs tightly in aluminum foil is crucial for keeping them juicy during the slow cooking process.
- Monitor Cooking Time: Cooking the ribs at a low temperature for
- 5 hours allows the meat to become tender. Keep an eye on them to avoid overcooking.
- Baste for Flavor: When you return the ribs to the oven or grill, baste them with the bourbon barbecue sauce every 5 minutes. This will create a delicious caramelized glaze that enhances the flavor.
- Let Them Rest: After cooking, allow the ribs to rest for 10 minutes before slicing. This helps the juices redistribute, ensuring each bite is succulent and flavorful.
- Serve with Extra Sauce: Always have extra barbecue sauce on the side for dipping. It adds an extra layer of flavor that everyone will love!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
