Grilled Baby Back Ribs With Mustard Bourbon Sauce
I adapted this recipe that I got from Bon Appetit many years ago. These can be done on the grill -- or -- for the faster version, just put the frozen ribs in your crockpot, pour the sauce over on top and cook them on low for the day. Which ever cooking method you choose, these ribs are excellent
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INGREDIENTS
NutritionBarbecue Sauce
- 3⁄4teaspoon vegetable oil
- 1⁄2
- 1⁄2cup white onion, chopped
- 2
- 1⁄2
- 1⁄4cup ketchup
- 1⁄4cup tomato paste
- 1⁄4cup Dijon mustard
- 1⁄4cup water
- 2tablespoons Worcestershire sauce
- 2tablespoons apple cider vinegar
- 2tablespoons apple juice
- 1⁄2
- 3⁄4teaspoon ground cumin
- 1⁄3cup Bourbon
Spice Rub
- 1tablespoon ground cumin
- 1 1⁄2teaspoons chili powder
- 1 1⁄2teaspoons dry mustard
- 1 1⁄2teaspoons coarse salt
- 1⁄2teaspoon cayenne pepper
- 1⁄2teaspoon ground cardamom
- 1⁄2teaspoon ground cinnamon
Spareribs
- 6lbs pork baby back ribs (about 3 whole racks)
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DIRECTIONS
- Sauce: Heat oil in heavy large pot over medium-low heat. Add green onions, white onions and garlic and sauté until tender, about 15 minutes.
- Mix in all remaining ingredients, adding bourbon last. Simmer sauce until thick, stirring occasionally, about 1 hour.
- Season to taste with salt and pepper. (Sauce can be prepared 2 weeks ahead. Cover and refrigerate.)
- Spice Rub: Mix first 7 ingredients in medium bowl. Rub spice mixture over both sides of rib racks. Arrange ribs on large baking sheet. Cover and refrigerate overnight. (you may not want to use all the spice mixture).
- Preheat oven to 300. Cook the ribs in the oven for 1-1/2 hours. Remove from oven
- Prepare barbecue.
- Brush ribs with sauce and continue cooking until cooked; 20 - 30 minutes.
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