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Bourbon-BBQ Glazed Baby Back Ribs
Bourbon-BBQ Glazed Baby Back Ribs
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Prep Time:
15 minutes
Cook Time:
250 minutes
Total Time:
265 minutes
Dan Seidman's exquisite ribs slow-cooked, roasted, and grilled with a mouthwatering bourbon-BBQ sauce.
Ingredients:
  • 1 rack baby back pork ribs, outer membrane removed
  • 4 ounces apple juice
  • Reynolds Wrap® Aluminum Foil
  • 1 tablespoon sea salt
  • 1 tablespoon freshly cracked black pepper
  • 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
  • 0.5 cup ketchup
  • 0.25 cup bourbon whiskey
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 0.5 tablespoon Dijon mustard
  • 1.5 tablespoons brown sugar
  • 1 tablespoon molasses
  • 1 clove garlic, finely minced
  • 0.5 tablespoon soy sauce
  • 1 teaspoon onion powder
  • 1 teaspoon freshly cracked black pepper
  • 1 pinch sea salt
Instructions:
  • Mix all dry rub ingredients in a small bowl until well combined.
  • Place a generous piece of Reynolds Wrap® Aluminum Foil on a work surface for the rack of ribs. Lay the ribs on the foil, making sure it can fully cover the rack with the meat side facing up. Season both sides of the ribs with the dry rub, gently pressing it in using your hands.
  • Create a rim by folding up the sides of the foil and carefully pour the apple juice around the ribs. Fold the foil over the ribs and press to seal tightly. Wrap the ribs once more in a new piece of foil to ensure a secure seal.
  • Refrigerate the ribs in their wrap to marinate for 2 hours.
  • Preheat the oven to 225 degrees F and bake the ribs for approximately 4 hours until tender enough to pierce with a fork, ensuring they are not overly tender.
  • In a medium saucepan, mix together all the BBQ sauce ingredients and bring to a boil over medium heat. Let the sauce simmer until it thickens and reduces by about a third, stirring occasionally.
  • Preheat the grill to high heat and cover the rack with Reynolds Wrap® Aluminum Foil. Place the cooked ribs meat side up on the grill, brush with sauce, and close grill for 5 minutes until the sauce is mostly dried. Brush with more sauce, close grill for another 5 minutes, then remove ribs and lightly brush with a final layer of sauce.
  • Slice the ribs into individual pieces and drizzle with extra sauce for an irresistible presentation.

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