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Baby Back Ribs with Molasses-Bourbon Glaze
Ingredients
| * | FOR THE SPICE RUB: |
| * | 1/2 onion, finely minced |
| * | 1 clove garlic, minced |
| * | 1 tbls. paprika |
| * | 2 tbls. brown sugar |
| * | 1 tbls. chipotle chili pepper |
| * | Kosher salt and freshly ground black pepper |
| * | 2 racks baby back pork or beef ribs (about 5 pounds total) |
| * | FOR THE MOLASSES-BOURBON GLAZE: |
| * | 1 tbls. vegetable oil |
| * | 1/2 onion, finely diced |
| * | 1/4 cup red wine vinegar |
| * | 1 cup ketchup |
| * | 4 tbls. Dijon mustard |
| * | 1/4 cup molasses |
| * | 1/4 cup water |
| * | Kosher salt and freshly ground black pepper |
| * | 1/4 cup Kentucky bourbon |
Instructions
| 1 | To prepare the spice rub, place all ingredients in a small bowl and stir well to combine. Spread rub over both sides of ribs, cover with plastic wrap and refrigerate 6-8 hours or overnight. |
| 2 | Smoke or roast the ribs at 250F degrees for 2 hours. |
| 3 | To prepare the Molasses-Bourbon Glaze, heat oil in a large skillet. Add onion and saute over low heat until tender and translucent, about 5 minutes. Add vinegar and reduce liquid by half. |
| 4 | Remove from heat and add ketchup, mustard, molasses, water and bourbon; stir well to combine. Return to heat and simmer, stirring frequently, until sauce thickens, about 10 minutes. Season to taste with salt and pepper. |
| 5 | Heat grill and cook ribs over medium-high heat to desired doneness, basting often with the Molasses-Bourbon Glaze. Turn the ribs often to brown on both sides. |
| 6 | Transfer to a platter and cover with aluminum foil. Let stand for 5 minutes. Cut ribs apart between the bones to serve. |