It’s now grilling season, and ribs are a definite classic for summer grilling. These tasty Grilled Baby Back Ribs are slow cooked in the oven with a dry rub, and grilled to perfection over hot coals with the awesome Bourbon Infused Grilling Sauce.
Ingredients for Grilled Baby Back Ribs with Bourbon Infused Grilling Sauce:
I used the following ingredients for the dry rub to put on the ribs: Paprika, dark brown sugar, Kosher salt, freshly ground black pepper, dry mustard, garlic powder, onion powder, dried oregano, and dried thyme. For the Bourbon Infused Grilling sauce, I used onion, garlic, Bourbon whiskey, salt, freshly ground black pepper, chili sauce, tomato paste, cider vinegar, Worcestershire sauce, light brown sugar, and hot pepper sauce. I know that this sounds like a lot of ingredients, but everything came together very quickly.
Dry Rub for the Baby Back Ribs:
I added all of the ingredients for the dry rub to a jar with a lid. Then, I screwed on the lid and gave the jar a couple of shakes to make sure that all of the ingredients were well blended together.
Before applying the dry rub, I removed the membrane from the underside of the ribs. I loosened the membrane at the larger end with a small knife, and grabbed the end with a paper towel. Once I had a secure hold on the membrane, I pulled it away from the bones.
Next, I cut the ribs into serving size pieces, and rubbed the dry rub on both sides. I placed the coated pieces on sheets of aluminum foil, and securely folded the aluminum foil around the ribs. Then, I refrigerated the foil packets of ribs for about 3 hours.
I removed the ribs from the refrigerator, and placed the foil packets on a baking sheet with sides. Then, I popped them into a preheated 250° F oven for three hours for the long, slow cook. After three hours, the ribs were perfectly tender and ready for the grill!
Making the Bourbon Infused Grilling Sauce:
While the ribs were cooking in the oven, I made the grilling sauce. First, I combined chopped onions, garlic, and bourbon in a 10-inch skillet. Then, I simmered the onions, garlic, and bourbon over medium heat until the onions began to soften, about 10 minutes. Next, I added the salt, pepper, chili sauce, tomato paste, vinegar, Worcestershire sauce, brown sugar, and hot sauce. After stirring the sauce to combine everything, I brought it to a boil. Then, I reduced the heat to medium-low, and simmered the sauce for about 20 minutes. After letting it cool for about 15 minutes, I transferred the sauce to a blender, and puréed it until it was smooth. The sauce was actually quite thick, so before using it, I thinned it a bit with some water.
Grilling the Baby Back Ribs:
Now it was time for the Master Taste Tester to work his magic. He grilled the ribs over hot coals for about 15 minutes. During this time, he turned the ribs, and basted them with the bourbon infused grilling sauce several times. All I can say is that the ribs were truly outstanding. They were perfectly seasoned from the dry rub, and totally awesome from the grilling sauce. Yum!
- 1 rack baby back pork ribs*
- 2 Tablespoons Paprika
- 2 Tablespoons Dark Brown Sugar
- 1 Tablespoon Kosher salt
- 1 teaspoons dry mustard
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 cup onions, chopped (about 1/2 onion)
- 3 cloves garlic, minced
- 1/2 cup bourbon whiskey I used Jack Daniels, but any brand will work
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 cups chili sauce
- 3 Tablespoons tomato paste
- 1/4 cup cider vinegar
- 3 Tablespoons Worcestershire sauce
- 1/4 cup plus 2 Tablespoons (80 grams) packed light brown sugar
- 1/4 teaspoon hot pepper sauce or to taste
- Remove membrane from back of ribs; cut into 4 to 5 serving size pieces.
Add all dry rub ingredients in jar with lid. Screw on lid; shake to evenly combine. Spread dry rub on both sides of rib pieces. Securely wrap in aluminum foil. Refrigerate for several hours.
- Preheat oven to 250° F. Place foil packets of ribs on foil lined baking sheet. Bake for 3 hours or until fork tender.
Combine the onion, garlic, and bourbon in a 10-inch skillet over medium heat. Simmer for 10 minutes, or until onion begins to soften. Mix in the salt, pepper, chili sauce, tomato paste, vinegar, Worcestershire sauce, brown sugar, and hot pepper sauce. Bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes. Allow to cool for 15 minutes. Purée in blender until smooth. If too thick, add water to desired consistency. Yield: About 2 cups.
- Grill over hot coals, for about 15 minutes, turning and basting frequently.
- Yield: 3 to 4 servings.
*Note: There is enough Bourbon Infused Grilling Sauce to grill two racks of ribs.