Sweet-and-Smoky Baby Back Ribs with Bourbon Barbecue Sauce

Dairy Free
Health score
19%
Sweet-and-Smoky Baby Back Ribs with Bourbon Barbecue Sauce
45 min.
6
806kcal

Suggestions


Looking for a delicious and unique twist on the classic barbecue favorite? Try this mouth-watering Sweet-and-Smoky Baby Back Ribs with Bourbon Barbecue Sauce! This recipe is perfect for those who enjoy bold flavors and a touch of sweetness in their meals. Best of all, it's dairy-free and can be ready in just 45 minutes, making it a great option for a satisfying lunch or dinner.

Savor the tender, smoky ribs slathered in a homemade bourbon barbecue sauce that perfectly balances sweet and spice. The ribs are marinated in bourbon, then generously seasoned with a mix of paprika, garlic powder, cumin, and brown sugar. The cooking process involves a combination of chilling, grilling, and indirect heat for maximum tenderness. Don't forget to use a handful of wood chips for that authentic smoky flavor.

Serve these Sweet-and-Smoky Baby Back Ribs as a main course or dish at your next gathering, and watch them disappear in no time. With a caloric breakdown of 31.79% protein, 60.54% fat, and 7.67% carbs, it's a hearty meal that will satisfy any appetite. So why not give this recipe a try and impress your friends and family with your culinary skills? Enjoy!

Ingredients

  •  baby back ribs 
  • servings barbecue sauce 
  • cups beer 
  • cup bourbon 
  • tablespoons coarse salt 
  • tablespoons t brown sugar dark packed ()
  • tablespoon garlic powder 
  • teaspoon ground cumin 
  • tablespoons pepper black
  • tablespoons paprika 

Equipment

  • bowl
  • whisk
  • loaf pan
  • roasting pan
  • grill
  • kitchen thermometer
  • aluminum foil
  • spatula
  • tongs
  • candy thermometer
  • oven mitt

Directions

  1. Arrange ribs in large roasting pan.
  2. Pour bourbon over. Chill 30 minutes, turning ribs often.
  3. Pour off and discard bourbon.
  4. Whisk salt and next 5 ingredients in medium bowl.
  5. Sprinkle spice mixture on both sides of ribs.
  6. Let stand 1 hour.
  7. Place wood chips in medium bowl.
  8. Pour beer over; let stand 1 hour.
  9. Place handful of torn newspaper in bottom of charcoal chimney. Top newspaper with 25 charcoal briquettes.
  10. Remove upper rack from barbecue.
  11. Place chimney on lower grill rack. Light newspaper and let charcoal burn until ash is gray, about 30 minutes.
  12. Open 1 bottom grill vent. Turn out hot charcoal onto 1 side of lower rack. Using metal spatula, spread charcoal to cover approximately 1/3 of rack.
  13. Remove 1 cup wood chips from beer and drain (keep remaining chips in beer). Scatter drained chips over coals (avoid using too many wet chips, which may douse the fire). Fill foil loaf pan halfway with water and place opposite the coals on lower grill rack.
  14. Place upper grill rack on barbecue. Arrange ribs on upper grill rack above loaf pan. Cover barbecue with lid, positioning top vent directly over ribs.
  15. Place stem of candy thermometer through top vent, with gauge on outside and tip near ribs (thermometer should not touch meat or grill rack); leave in place during cooking. Check temperature after 5 minutes. Use top and bottom vents to maintain temperature between 275°F and 325°F, opening vents wider to increase heat and closing to decrease heat. Leave any other vents closed.
  16. After 45 minutes, use technique described earlier to light an additional 15 charcoal briquettes in same charcoal chimney set atop nonflammable surface.
  17. When temperature of barbecue falls below 275°F, use oven mitts to lift off upper rack with ribs; place rack with ribs on heatproof surface. Using tongs, add hot gray charcoal from chimney to bottom rack.
  18. Drain remaining 1 cup wood chips; sprinkle over charcoal. Reposition upper rack on barbecue, placing ribs above loaf pan. Cover with lid. Grill until ribs are very tender and meat pulls away from bones, about 45 minutes longer, brushing with 3/4 cup Bourbon Barbecue Sauce the last 15 minutes of cooking.
  19. Transfer ribs to platter.
  20. Brush with 3/4 cup more barbecue sauce.
  21. Serve, passing remaining sauce separately, if desired.

Nutrition Facts

Calories806kcal
Protein31.79%
Fat60.54%
Carbs7.67%

Properties

Glycemic Index
18.75
Glycemic Load
1.53
Inflammation Score
-9
Nutrition Score
32.632608578581%

Flavonoids

Catechin
0.3mg
Epicatechin
0.06mg
Kaempferol
0.64mg
Myricetin
0.02mg
Quercetin
0.02mg
Gallocatechin
0.06mg

Nutrients percent of daily need

Calories:806.34kcal
40.32%
Fat:46.9g
72.16%
Saturated Fat:16.51g
103.17%
Carbohydrates:13.37g
4.46%
Net Carbohydrates:11.48g
4.17%
Sugar:6.57g
7.3%
Cholesterol:195.62mg
65.21%
Sodium:3754.53mg
163.24%
Alcohol:16.43g
100%
Alcohol %:4.9%
100%
Protein:55.42g
110.85%
Selenium:88.25µg
126.08%
Vitamin B3:20.03mg
100.16%
Vitamin B1:1.32mg
88.25%
Vitamin B6:1.34mg
67.02%
Vitamin B2:0.94mg
55.07%
Zinc:7.47mg
49.79%
Phosphorus:470.98mg
47.1%
Vitamin A:1803.67IU
36.07%
Vitamin B12:1.6µg
26.72%
Vitamin B5:2.49mg
24.87%
Potassium:861.55mg
24.62%
Vitamin D:3.12µg
20.79%
Iron:3.5mg
19.42%
Manganese:0.39mg
19.26%
Copper:0.34mg
16.91%
Magnesium:62.74mg
15.68%
Calcium:119.53mg
11.95%
Vitamin E:1.75mg
11.65%
Fiber:1.89g
7.57%
Vitamin K:6.13µg
5.83%
Folate:7.51µg
1.88%
Source:Epicurious
60 min.
4
325kcal
45 min.
60
50kcal
45 min.
6
1806kcal
300 min.
4
557kcal
25 min.
24
108kcal
45 min.
6
1405kcal