Smoky Bourbon BBQ Ribs with Whiskey-Cider Glaze

Allergens

Soy (Worcestershire sauce)

Ingredients

• 6 lbs pork baby back ribs 1 cup bourbon 1/2 cup apple cider 1/4 cup honey 1/4 cup apple cider vinegar 1/4 cup ketchup 1/4 cup brown sugar 2 tbsp Worcestershire sauce 2 tbsp yellow mustard 1 tsp paprika 1 tsp garlic powder 1 tsp onion powder 1 tsp ground black pepper 1 tsp kosher salt 1/4 tsp cayenne pepper

Instructions

1. Prepare the ribs by removing the membrane from the back of the ribs. Season both sides with salt and pepper to taste, then let them rest for at least 30 minutes.
2. In a saucepan, combine bourbon, apple cider, honey, apple cider vinegar, ketchup, brown sugar, Worcestershire sauce, yellow mustard, paprika, garlic powder, onion powder, ground black pepper, and cayenne pepper. Bring to a boil, then reduce heat and simmer for 10 minutes until slightly thickened.
3. Preheat your grill or smoker to 250°F (120°C). Place the wood chips in a smoker box or pouch and place it on the grate over indirect heat. Add the ribs, meaty side up, and cook for 1 hour with the lid closed.
4. After an hour, baste the ribs with the bourbon BBQ sauce and continue to cook for another hour. Baste every 30 minutes or as needed.
5. In a small saucepan, combine the remaining bourbon and apple cider glaze ingredients. Bring to a boil, then reduce heat and simmer for 5 minutes until slightly thickened.
6. After the second hour of cooking, baste the ribs with the whiskey cider glaze and continue to cook for another 30 minutes or until the ribs reach an internal temperature of 190°F (88°C).
7. Remove the ribs from the grill and let them rest for 5 minutes before cutting into individual servings.

Chef’s Insight

The key to tender ribs is cooking them low and slow, allowing the meat to absorb all the delicious flavors of the sauces.

Notes

Make sure to use a meat thermometer for accurate cooking temperatures.