Bourbon-BBQ Glazed Baby Back Ribs

Baby back ribs are glazed with bourbon barbecue sauce. The recipe is made with molasses, ketchup, vinegar, Dijon, Worcestershire sauce, and brown sugar.

• Preparation Time: 15 mins
• Cooking Time: 4 hr 10 mins
• Total Time: 4 hr 25 mins
• Calories: 437 Calories

Ingredients

• 2 tablespoons brown sugar
• 1 tablespoon molasses
• 1 teaspoon onion powder
• 1 tablespoon Worcestershire sauce
• 2 tablespoons apple cider vinegar
• 1 tablespoon sea salt
• 1 pinch sea salt
• 1 clove garlic, finely minced
• 1 teaspoon freshly cracked black pepper
• Reynolds Wrap® Aluminum Foil
• 1 rack baby back pork ribs, outer membrane removed
• 4 ounces apple juice
• 1 tablespoon freshly cracked black pepper
• 0.5 cup ketchup
• 1.5 tablespoons brown sugar
• 0.25 cup bourbon whiskey
• 0.5 tablespoon Dijon mustard
• 0.5 tablespoon soy sauce
• 0.25 tablespoon garlic powder
• 0.25 tablespoon onion powder
• 0.25 tablespoon ground coriander
• 0.25 tablespoon dry mustard
• 0.125 tablespoon cayenne pepper
• 1/8 teaspoon cayenne pepper

Recipe Instructions

Step 1

Preheat the oven to 225 degrees F (110 degrees C).

Step 2

Tear a large enough piece aluminum foil to fully cover rib rack; place rib rack on foil, meat side up. Evenly coat both sides of ribs with dry rub, pressing it in with your hands.

Step 3

Fold up sides of the foil to create a rim; pour apple juice around rib rack. Fold foil over ribs; crimp to create a tight seal. Tear a larger piece of foil; wrap foil rib bundle again to ensure a tight seal.

Step 4

Marinate wrapped ribs in the refrigerator for 2 hours.

Step 5

Cut ribs into individual pieces; serve with remaining sauce.

Step 6

Combine 2 tablespoons brown sugar, 1 tablespoon sea salt, 1 tablespoon black pepper, garlic powder, ¾ teaspoon onion powder, coriander, dry mustard, and cayenne pepper in a small bowl; set rub aside.

Step 7

Cook ribs in the preheated oven until easily pierced with a fork, but not falling off the bone, about 4 hours. Unwrap ribs.

Step 8

Meanwhile, combine ketchup, bourbon, cider vinegar, Worcestershire sauce, Dijon mustard, 1 ½ tablespoons brown sugar, molasses, soy sauce, 1 teaspoon onion powder, 1 teaspoon black pepper, minced garlic, and 1 pinch salt in a medium saucepan over medium heat; bring to a boil. Reduce to a simmer; simmer until sauce thickens and reduces by about ⅓, stirring occasionally.

Step 9

Preheat an outdoor grill to high heat and cover the grate with aluminum foil.

Step 10

Place cooked ribs, meat side up, on the grill; brush top with 1 layer sauce. Close grill; cook until sauce is mostly dried, about 5 minutes. Brush another layer sauce on top; close grill and cook 5 minutes more. Transfer ribs to a cutting board; lightly brush with 1 layer sauce.