Texas-Style Smoked BBQ Baby Back Ribs with Bourbon Brown Sugar Glaze

Pat the ribs dry and peel off the thin membrane on the bone side so the rub can penetrate.

Serves 4

Ingredients

• 2 racks baby back ribs (about 4 lbs)
• 3 tbsp brown sugar
• 2 tbsp smoked paprika
• 1 tbsp kosher salt
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp ground black pepper
• 1 tsp cayenne pepper
• 1 cup ketchup
• 1/3 cup bourbon
• 1/4 cup apple cider vinegar
• 1/4 cup honey
• 2 tbsp Worcestershire sauce

Instructions

1. Pat the ribs dry and peel off the thin membrane on the bone side so the rub can penetrate.
2. Combine the brown sugar, smoked paprika, salt, garlic powder, onion powder, black pepper and cayenne, then rub all over the ribs and let them sit at room temperature for 30 minutes.
3. Set up your grill for indirect heat at around 275F, adding a handful of soaked wood chips for smoke, and place the ribs bone-side down away from the coals.
4. Cover and smoke low and slow for about 2.5 to 3 hours, until the meat pulls back from the bone ends and is fork-tender.
5. While the ribs cook, simmer the ketchup, bourbon, vinegar, honey and Worcestershire in a saucepan for 15 minutes until thickened into a glossy glaze.
6. Brush the ribs generously with the bourbon glaze and move them over direct heat for the final few minutes to caramelize, watching closely so the sugars do not burn.
7. Rest the ribs for 10 minutes, then slice between the bones into individual ribs.
8. Serve piled high with extra glaze on the side for dipping.
9. Low-and-slow ribs are the crown jewel of American backyard barbecue, demanding patience that pays off in meat so tender it slips from the bone. A bourbon-spiked glaze nods to Southern tradition, its whiskey edge cutting through the rich pork, making this the kind of showstopper dinner that defines a proper Fourth of July cookout.

Nutrition (estimated, per serving)

• Calories: 820 kcal
• Protein: 52g
• Fat: 48g
• Carbohydrates: 38g
• Fiber: 1g
• Sugar: 32g
• Sodium: 1640mg