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Baby Back Ribs with Molasses-Bourbon Glaze
Makes 6 Servings
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
1To 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.
2Smoke or roast the ribs at 250F degrees for 2 hours.
3To 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.
4Remove 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.
5Heat 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.
6Transfer to a platter and cover with aluminum foil. Let stand for 5 minutes. Cut ribs apart between the bones to serve.