Smoky Bourbon BBQ Ribs with Spicy Coleslaw

Allergens

Contains gluten, wheat.

Ingredients

• 2 racks pork baby back ribs
• 1 cup bourbon
• 1/2 cup apple cider vinegar
• 1/2 cup ketchup
• 1/4 cup brown sugar
• 1/4 cup Worcestershire sauce
• 1 tablespoon smoked paprika
• 1 tablespoon chili powder
• 1 teaspoon ground mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• Spicy coleslaw ingredients (see separate recipe)

Instructions

1. In a large bowl, combine bourbon, apple cider vinegar, ketchup, brown sugar, Worcestershire sauce, smoked paprika, chili powder, ground mustard, garlic powder, onion powder, salt, and pepper. Whisk until well combined.
2. Place the ribs in a large resealable plastic bag or shallow dish. Pour the marinade over the ribs, ensuring they are evenly coated. Seal the bag or cover the dish, and refrigerate for at least 4 hours or up to overnight.
3. Preheat your grill or smoker to 250°F (120°C). Remove the ribs from the marinade, allowing excess liquid to drip off. Reserve the marinade.
4. Place the ribs on the grill grate, close the lid, and cook for 2 hours, basting occasionally with reserved marinade.
5. Increase the temperature to 300°F (150°C) and continue cooking for another 30 minutes or until the internal temperature of the ribs reaches 180°F (82°C).
6. Remove from the grill and let them rest for about 10 minutes before cutting into serving size portions.
7. Serve the ribs with our zesty, spicy coleslaw on the side.

Chef’s Insight

The key to tender, succulent ribs is low, slow cooking and proper marination. Don't be tempted to increase the heat - patience is crucial for this dish.

Notes

Pair these ribs with your favorite craft beer or a bold red wine to enhance the flavors even further.