Just a few more weeks and we will be enjoying fall -- which means most of us will be packing up the beloved barbecue grill. As the weather is cooling down this is the right time to have your summer get-together. If you needed an excuse to throw another party, these perfect bourbon barbecue baby back ribs are it! Tender pork, falling off the bone, slathered in a rich bourbon barbecue sauce are perfect when served with some quickly-grilled potato chips. What are you waiting for?
Perfect Side^ Thinly slice a sweet potato, lay on a baking sheet and spritz with olive oil. Sprinkle with salt and pepper. Cook for 3-5 minutes on each side, until you see golden brown grill marks. Serve with ribs and enjoy!
Bourbon barbecue baby back ribs
- 2 (1 pound) slabs baby back pork ribs
- 1 recipe Little Kick spice rub (recipe below)
- 1 recipe Bourbon barbecue sauce (recipe below)
- Preheat your oven to 300 degrees F.
- Lay each half rack of ribs on a sheet of aluminum foil large enough to wrap the ribs in. Rub each rack of ribs with the Little Kick spice rub. Wrap ribs in foil. Place on a baking sheet. Bake for 2-1/2 hours.
- Start the barbecue sauce 45 minutes before the ribs are done baking.
- Remove the ribs from the oven and preheat the grill to high. Allow the ribs to rest and grill to preheat for about 10 minutes. Grill the ribs for 3 to 4 minutes on each side. Brush the sauce on the ribs while you grill them, after they are turned the first time.
- Serve and enjoy!
Little Kick spice rub
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon coarsely ground black pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground chile de arbol (or substitute cayenne pepper)
- In a small bowl combine the chili powder, paprika, pepper, salt and chile de arbol.
- Stir to combine.
- Use the rub on pork, chicken or beef.
Bourbon barbecue sauce
- 1/2 yellow onion, grated
- 5 garlic cloves, diced or pressed
- 3/4 cup bourbon whiskey
- 20 ounces ketchup
- 3/4 cup packed dark brown sugar
- 3 tablespoons Worcestershire sauce
- 1/4 cup tomato paste
- 1/4 cup cider vinegar
- 1 tablespoon liquid smoke
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 2 teaspoons smoked paprika
- 1/2 teaspoon ground chile de arbol (substitute cayenne pepper)
- 1 cup water
- In a large sauce pan over medium heat, combine the onion, garlic and bourbon. Simmer until the onion is translucent, about 8-10 minutes. Mix in the remaining ingredients, stir to combine. Bring to a boil. Reduce heat to medium-low, and simmer for 30 minutes.
- Smooth the sauce by using an immersion blender or pouring into a blender and processing until it is a smooth consistency.