Recipe by GREG IN SAN DIEGO
When it's too cold to grill outside, these ribs can be prepared indoors. They are succulent and tender, with a rich, savory sauce of brown sugar, molasses and bourbon. Serve with oven-baked beans and hot baking powder biscuits.
Top Review by Jackie Simons
Changed it up just a bit due to the ingredients that I had on hand.....baked much longer (2+ hours at slightly higher temp. also), but turned out delicious. I would definately highly recommend for baby back rib lovers when grilling is not an option.
- 2 1⁄2 cups ketchup
- 2 tablespoons dark molasses
- 1⁄2 cup brown sugar
- 2 tablespoons white vinegar
- 2 tablespoons minced onions
- 2 teaspoons minced garlic
- 2 teaspoons dry mustard
- 2 teaspoons cayenne pepper
- 1⁄8 cup bourbon whiskey
- 1 (4 lb) slab baby back ribs
- 1 teaspoon kosher salt
- 1 teaspoon cracked black pepper
Directions See How It's Made
- Preheat oven to 375 degrees.
- In a large bowl, thoroughly combine ketchup, molasses, brown sugar and white vinegar.
- Stir in onion, garlic, dry mustard and cayenne pepper.
- Let rest 15 minutes.
- Pour in bourbon, mixing all ingredients to form a thick sauce.
- Season ribs on all sides with kosher salt and pepper.
- Set seasoned ribs in a roasting pan, then brush with thick layer of sauce, reserving the rest for basting.
- Roast ribs 15 minutes at 375 degrees, then lower oven to 325 degrees.
- Continue to roast for approximately 1 14 hours, basting ribs with reserved sauce about every 30 minutes until ribs are tender and falling off the bone.
- Remove from oven. Let rest 10 minutes.
- Slice into individual portions and serve warm.