Grilled Baby Back Ribs with Bourbon Brown Sugar BBQ Glaze

Peel the thin membrane from the back of each rib rack and pat the ribs dry.

Serves 4

Ingredients

• 2 racks baby back ribs (about 4 lb total)
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 2 teaspoons garlic powder
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 cup ketchup
• 1/3 cup bourbon
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar, for the glaze
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard

Instructions

1. Peel the thin membrane from the back of each rib rack and pat the ribs dry.
2. Combine the brown sugar, smoked paprika, garlic powder, salt and pepper, then rub all over the ribs.
3. Set up the grill for indirect medium-low heat, around 300 F, and cook the ribs bone-side down away from the coals for about 2 hours until tender.
4. Meanwhile, simmer the ketchup, bourbon, vinegar, brown sugar, Worcestershire and Dijon in a saucepan for 15 minutes until glossy and slightly thickened.
5. Brush the ribs generously with the bourbon glaze and move them over direct heat for 3 to 4 minutes per side to caramelize.
6. Watch closely so the sugars char but do not burn, glazing once more as they finish.
7. Rest the ribs for 10 minutes, then slice between the bones and serve with extra glaze on the side.
8. Low-and-slow grilled baby back ribs are the crown jewel of American backyard barbecue, and the splash of bourbon in the glaze nods to the smoky, oak-aged spirit of the South. Sticky, sweet and edged with char, a platter of these ribs is exactly the kind of showstopping centerpiece that anchors a Fourth of July cookout and keeps everyone hovering by the grill.

Nutrition (estimated, per serving)

• Calories: 780 kcal
• Protein: 52g
• Fat: 48g
• Carbohydrates: 28g
• Fiber: 1g
• Sugar: 22g
• Sodium: 1240mg