Meaty and tender baby back ribs are a crowd pleaser and, slathered with a glaze of robust bourbon-laced, smoky, spicy barbecue sauce- they're unforgettable.
3racks of Pork Baby Back ribsabout 6 pounds
1cupDole pineapple juice
1-1/2cupsBourbon Barbecue Sauce
Bourbon Barbecue Sauce:
1/4cupHeinz No-Salt ketchup
1/2cupgood quality bourbon - I used Buffalo Trace*
2tablespoonsChaparral Gardens Head Ancho vinegar*
1/4cuppacked dark brown sugar
2pinchesred pepper flakes
Stir all ingredients together in a small bowl until sugar is dissolved. Makes approx. 1-1/2 cups of sauce. The sauce will keep in the refrigerator for up to 2 weeks.
Cut the racks of ribs in half crosswise. Early in the day, rub the meaty side of the ribs with a spice mixture such as Savory Spice Shop's Pearl Street Plank Rub. Place in a large lasagna or baking pan and cover with tin foil. Refrigerate for 3-4 hours.
Preheat oven to 350 degrees.
Remove the ribs from the refrigerator. Lay them meat side down and pour 1 cup of pineapple juice over the ribs - the pieces will overlap slightly. Cover the baking pan tightly with the tin foil and bake until just tender and the meat begins to pull away from the ends of the bones - about 1 and 1/2 hours.
To grill: Preheat an outdoor grill to medium-high heat. Grill the ribs, brushing them with about half of the Bourbon Barbecue sauce (recipe below), until they're crispy and heated through, about 10-15 minutes. The sugar in the sauce can cause the ribs to burn, so move the ribs around as they grill to prevent burning. Remove the ribs and allow to rest for 5 to 10 minutes before cutting them into 1 or 2-bone pieces.
Serve the remainder of the sauce for dipping or brush it over the ribs before serving. Enjoy :)
The ribs can be baked up to a day before and then refrigerated. Bring refrigerated ribs to room temperature 1 hour before you plan to grill them.
Bourbon Glazed Baby Back Ribs https://shescookin.com/summer-grilling-bourbon-glazed-baby-back-ribs/