Barbecued Pork Ribs

"These are the greatest tasting ribs that you have ever tasted!!"
 
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Ready In:
2hrs
Ingredients:
22
Serves:
4-6
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ingredients

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directions

  • PREPARE THE RIBS:

  • Place 2 racks of ribs, meat side down, on a work surface. With a knife, cut a small slit through the silvery membrane at one end of the rack. Using a paper towel, grip the cut portion of the membrane and gently peel it from the rack, and discard. Repeat with the remaining rack.
  • MAKE THE RUB:

  • Combine the sugar, salt, pepper, paprika, mustard powder, and celery seed in a bowl, (If mixture is clumpy, pass through a sieve). Rub mixture on both sides of each rack. Place ribs on a rimmed baking sheet, cover and refrigerate for at least 2 hours (or overnight). Let stand at room temperature for 30 minutes before cooking.
  • MAKE THE SAUCE:

  • Heat oil in a medium saucepan over medium heat. Add onion and garlic, and cook until onion is tender, 2-3 minutes. Add red pepper flakes and tomato paste, and cook for 1 minute. Stir in bourbon, scraping the pan. Stir in the tomatoes, vinegar, Worcestershire sauce, water and sugar, and cook, continuing to stir, until sugar dissolves.
  • Simmer the sauce. Bring the sauce to a boil. Reduce heat, and simmer until reduced by 1/3 , about 30 minutes. Season with salt and pepper. Let cool slightly. Purée in a blender until smooth. (You should have about 2 cups). Use immediately, or let cool completely, cover, and refrigerate for up to 2 weeks.
  • Cook ribs on medium-high grill, using sauce in last few minutes of cooking time. Remainder of sauce can be served with the ribs.

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RECIPE SUBMITTED BY

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! <br> <br>I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - <br>My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. <br> <br>Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm <br> <br>I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.
 
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