Grilled Baby Back Pork Ribs with Mustard-Bourbon Sauce
Ingredients
Spice Rub
- 2 tablespoons Ground Cumin
- 1 tablespoon Chili Powder
- 1 tablespoon Dry Mustard
- 1 tablespoon Coarse Salt
- 1-1/2 teaspoons Cayenne Pepper
- 1-1/2 teaspoons Ground Cardamom
- 1-1/2 teaspoons Ground Cinnamon
Sauce
- 1 tablespoon Vegetable Oil
- 2 bunches Green Onions, chopped
- 2 cups White Onions, chopped
- 8 large Garlic Cloves, chopped
- 2 cups (packed) Golden Brown Sugar
- 1 cup Ketchup
- 1 cup Tomato Paste (about 9 ounces)
- 1 cup Whole Grain Dijon Mustard
- 1 cup Water
- 1/2 cup Worcestershire Sauce
- 1/2 cup Apple Cider Vinegar
- 1/2 cup Apple Juice
- 1 large dried Ancho Chili, stemmed, seeded and cut into small pieces
- 1 tablespoon Ground Cumin
- 1-1/2 cups Bourbon
Ribs
- 6 pounds (about 3 whole racks) Baby Back Pork Ribs
Steps
Spice Rub
- Mix first 7 spice rub ingredients in medium bowl
- Rub spice mixture over both sides of rib racks
- Arrange rib racks on a large baking sheet, cover with plastic wrap and refrigerate
overnight
Sauce
- Heat oil in heavy large pot over medium-low heat
- Add green onions, white onions and garlic and saute until tender, about 15 minutes
- Mix all remaining sauce ingredients, adding bourbon last
- Simmer sauce until thick and reduced to about 7 cups, about 1 hour, stirring
occasionally
- Season to taste with salt and pepper
- Divide sauce into 2 parts, placing 3 cups in a glass bowl and 4 cups in a grill safe pan
Cooking Ribs
- Prepare barbecue (medium heat)
- Cut rib racks into 4 to 6 rib sections
- Arrange ribs on barbecue and grill until meat is tender (about 40 minutes), turning ribs
with tongs occasionally
- When tender, transfer ribs to a cutting board, cool until you can touch the ribs, then
cut
rib sections between bones into individual ribs
- Arrange individual ribs on a clean baking sheet and brush with sauce from bowl
Finishing Ribs
- Place grill safe pan of sauce on (medium heat) barbecue to rewarm it for serving with
ribs
- Return ribs to barbecue and grill until brown and crisp (about 10 minutes), brushing
with
more sauce from and turning occasionally
- Serve ribs with warm pan of sauce and enjoy!
Recipe from Bon ApetiteMagazine - July, 1998
Revised: 07-25-98 JB