Bourbon Barbecued Baby Back Ribs
Tender, apple braised baby back ribs glazed with rich barbecue sauce laced with bourbon.
  • 1 rack of baby back pork ribs
  • 3 c ketchup
  • 1 tsp salt
  • 1 tsp black pepper
  • ⅓ cup country style (whole grain) Dijon mustard
  • ⅓ c molasses
  • ¼ cup water
  • 2 Tb each of honey
  • 2 Tb Tobasco sauce
  • 1½ Tb Worcestershire sauce
  • 1 Tb liquid smoke
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1½ tsp sea salt
  • ⅓ c bourbon
  • 1 c apple juice
  • heavy duty foil
  1. To begin, heat your grill to about 385 degrees, with the heat on one side of the grill for indirect heat. Remove the membrane from the underside of your rack of ribs. Sprinkle with salt and pepper.
  2. Place your ribs on the grill, bone side down – on the side with out the direct heat. Close the grill and cook for 40 minutes. Don’t peek! While it is doing it’s first cook, prepare your barbecue sauce. In a saucepan, combine ketchup, Dijon mustard, molasses, water, honey, tobasco sauce, Worcestershire sauce, liquid smoke, onion and garlic powders and sea salt. Whisk these all together over medium heat and cook until it begins to bubble. Turn down the heat to a simmer.
  3. Add in the bourbon. Stir it in and let it simmer on low for 30 minutes, stirring occasionally.
  4. After 40 minutes on the grill, place the ribs in a large pouch of double layered heavy duty foil. Shape the foil like a bowl. Pour in the apple juice. Close the foil tightly and place it back on the grill, again over indirect heat, for 90 minutes. Carefully pull the rack of ribs from the foil and brush it all over with the barbecue sauce. Cook an additional 5 minutes on each side for 10 minutes total, directly on the grate – but still indirect heat. Pull the ribs off and let them rest a few minutes before cutting.
  5. Serve the ribs with additional sauce. Enjoy!
Recipe by Cosmopolitan Cornbread at