BBQ Ribs


Barbecue was something very foreign growing up. I had heard about it and saw images of beautifully charred meat and people with sauce all over themselves on television but had never tasted such a thing. "Cookouts" or "Barbecues" at our house consisted of some steaks on the grill, seafood salad, grilled clams, zuchinni with mint & balsamic and lots of wine in various color varieties. Not shabby at all, but not the Carolina style this and Texas style that. Eventually I tried BBQ and really liked it, but it never seemed like a feat that I could handle in my own kitchen. Until I came across this recipe. I've developed my own recipe based off one from my favorite food blog Is this a shortcut, knockoff version of the real stuff? Yes. Is this super tender, juicy, flavorful, fall off the bone yet crispy on the outside meat? YES. 

The recipe makes much more dry rub and sauce then you need for 2 racks of ribs. So, either save the extra sauce and rub in airtight containers in your refrigerator or buy more than 2 racks of ribs. You might want to go with the latter after you've taste them. 


2 racks of baby back pork ribs

Dry Rub:

¼ cup smoked paprika

2 tablespoons paprika

2 tablespoons cayenne

¼ cup onion powder

¼ cup garlic powder

½ cup dark brown sugar

¼ cup kosher salt

2 teaspoons pepper

BBQ Sauce:

1 cup bourbon

1 ¼ cup ketchup

¼ cup dark brown sugar

½ cup pure maple syrup

1 tablespoon soy sauce

2 tablespoons Worchester sauce

2 tablespoons malt vinegar

1 teaspoon garlic powder

½ teaspoon liquid smoke (optional)

Preheat oven to 350.

Combine all the dry ingredients in a bowl to create the rub. 

Rub your ribs all over with the dry rub then wrap in tin foil. Bake these for 2.5 hours.  This can be done a few hours ahead or the night before of grilling for convenience.

While waiting for your ribs to bake you can make the bbq sauce. Combine all the ingredients into a saucepan and simmer until the mixture has reduced and thickened.  This also cooks out the alcohol form the bourbon.

Once ribs are baked unwrap them from the foil and let cool. At this point the meat is falling off the bone so be gentle with them. Turn your grill onto high. Baste both sides of the ribs with your sauce before placing them on a hot grill. Once on the grill, continue to baste with sauce and turn them so that all sides get a nice char on the outside.

Slice the ribs in between each bone and serve!