Author Notes
I have tasted ribs with barbeque sauces from 3 different regions of the country: St. Louis, Memphis, and Sonoma styles. While none of them became a favorite, I did like flavor notes from each of them. This sauce combines elements from each of those regions to create a harmonious depth of flavor. The rib rub and cooking instructions came from an Epicurious recipe from 2000 Called Sweet and Smoky Baby Back Ribs. The sauce is my original recipe. Be sure to have plenty of napkins available. These ribs are messy, but very good. Enjoy! —Eric Soderstrom
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Ingredients
- RIB PREPARATION INGREDIENTS
-
3 pounds
Baby Back Ribs
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1 cup
Bourbon
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3 tablespoons
Course Kosher Salt
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3 tablespoons
Dark Brown Sugar
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3 tablespoons
Smoked Paprika
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2 tablespoons
Ground Black Pepper
-
1 tablespoon
Garlic Powder
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1 teaspoon
Ground Cumin
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2 cups
Hickory Wood Chips
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2 cups
Dark Beer
- BARBEQUE SAUCE INGREDIENTS
-
1/2 cup
Bourbon
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1/2 cup
Onion, diced
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4 pieces
Garlic Cloves, minced
-
2 cups
Organic Ketchup
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1/3 cup
Rice Wine Vinegar
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2 tablespoons
Worchestershire Sauce
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1/2 cup
Dark Brown Sugar
-
3/4 cup
Molasses
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1/4 cup
Tomato Paste
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1/2 teaspoon
Lemon Zest, minced
-
1/2 cup
Strong Black Coffee
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1/4 teaspoon
Chipotle Chili Powder
-
Salt and Pepper to Taste
-
1/2
Capful of Mesquite Smoke Liquid Flavoring
Directions
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FOR THE RIBS:
Arrange ribs in large roasting pan. Pour bourbon over. Chill 30 minutes, turning ribs 3 times. Pour off and discard bourbon.
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Mix salt and next 5 rub ingredients in medium bowl. Put each rib on a large piece of foil. Sprinkle spice mixture on both sides of ribs. Wrap up the ribs in the foil Let refrigerate for 3 hours.
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Place wood chips in medium bowl. Pour beer over; let stand 1 hour. Then put the soaked chips in foil and wrap tightly. Poke holes in the top to let the smoke escape.
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Set up the barbeque for indirect cooking. Place foil loaf pan filled halfway with water beneath the middle grill grate without the flame. Place the foil package with the wet chips on top of one of the grill grates with flame beneath.
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Brush off half of the rub from each side of the ribs. Arrange ribs on upper grill grate above loaf pan. Keep the cooking temperature between 250 - 275 degrees.
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Barbeque the ribs for 1 1/2 hours, turning each half hour for even browning.
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FOR THE BARBEQUE SAUCE:
Place the onion, garlic and bourbon in large saucepan and sauté until the onions are transparent. This will usually take about 10 minutes. Then you just add all the rest of the ingredients and bring to boil. Lower heat and simmer until the mixture has thickened about 20 minutes. Puree with an emersion blender.
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Put 3/4 cup of the sauce in a small bowl. Baste the ribs with the sauce and cook for an additional 15 minutes, turning once to baste the other side of the ribs.
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Serve the ribs with the sauce separately. Enjoy!
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