Spicy Root Beer and Bourbon Glazed Baby Back Ribs

Recipe by ThreeGoodCooks
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READY IN: 3hrs 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To make the glaze, place all of the ingredients for the glaze in a 6-quart pot or larger, and cook over medium-high heat.
  • Bring the contents of the pot to a boil, stirring often to dissolve the sugar.
  • Once the mixture has come to a boil, reduce the heat to medium and allow the mixture to reduce to a glaze consistency, about 25 to 30 minutes longer.
  • Remove the glaze from the stove and strain though a fine mesh strainer.
  • Reserve and keep warm, until ready to use.
  • Preheat the oven to 275 degrees F.
  • Place the ribs on a sheet pan or baking sheet.
  • In a small mixing bowl, combine the kosher salt, paprika, garlic powder, onion powder, black pepper and cayenne pepper.
  • Stir well to incorporate, and use 1 tablespoon of the spice rub to cover each of the ribs.
  • Rub the mixture into the meat and allow it to sit undisturbed for at least 20 minutes.
  • Pour the chicken stock into the sheet pan, and cover the pan with aluminum foil, making a tight seal.
  • Place the sheet pan in the oven and bake for 1 1/2 to 2 hours, or until the ribs are very tender.
  • Remove the ribs from the oven, discard the foil and the fat and oil from the sheet pan, and allow the ribs to cool for 15 to 20 minutes.
  • Adjust the oven to the broil setting and position the oven rack to the lowest rung.
  • Brush the ribs with a generous coating of the glaze, about 3 tablespoons of the glaze per set of ribs.
  • Place the sheet pan back in the oven, and broil until the ribs are browned and caramelized, about 5 minutes.
  • Remove the ribs from the oven and lay on a cutting board meaty side down.
  • Use a sharp knife to cut the ribs apart.
  • Serve the ribs with some of the leftover glaze on the side, if desired.
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