There's nothing like grilling some BBQ ribs during the summer. Rib + bacon + bourbon, this is for sure a recipe you'll want to check out:
Kitchen gadgets: medium saucepan, small bowl, grill
Ingredients (makes 8 servings):
3 pounds boneless country-style pork ribs, (8 ribs), or pork back ribs
2 tablespoons smoked paprika
1 tablespoon sugar
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoon kosher salt
1 teaspoon black pepper
1/4 teaspoon cayenne
2 large handfuls apple or hickory wood chips, soaked for 1-2 hours
Ingredients for bacon-bourbon bbq sauce:
1 tablespoon vegetable oil
2 slices bacon, cut into 1-inch pieces
1 medium yellow onion, chopped
2 cloves garlic, minced
1 12-oz bottle chili sauce (1 cup)
1/2 cup peach preserves
1/3 cup bourbon
1/3 cup cider vinegar
2 tablespoons spicy brown mustard
2 tablespoons worcestershire sauce
2 tablespoons molasses (not blackstrap)
1/2 teaspoon hot pepper sauce
Time commitment: 20 min of prep, 90 min of cook time
Total time: 1 hour, 50 min
To make BBQ Sauce:
- Heat oil in medium saucepan over medium heat.
- Add bacon and cook, stirring occasionally, until crisp and browned, about 5 minutes.
- Using a slotted spoon, transfer bacon to paper towels, leaving fat in saucepan. Let bacon cool.
- Add onion to saucepan and cook, stirring occasionally, until golden brown, about 4 minutes.
- Stir in garlic and cook until fragrant, about 1 minute. Stir in chili sauce, peach preserves, bourbon, vinegar, mustard, Worcestershire sauce and molasses.Bring to a simmer and reduce heat to medium-low.
- Simmer, stirring often, until reduced by about one quarter, 20 to 25 minutes.
- Finely chop cooled bacon and stir into sauce; add hot pepper sauce. Let cool. Makes about 2 1/2 cups sauce. Sauce can be refrigerated for up to 4 days.
To make ribs:
- Mix paprika, sugar, onion powder, garlic powder, salt, black pepper and cayenne pepper together in small bowl.
- Season ribs with paprika mixture. Let ribs stand at room temperature for 15 to 30 minutes.
- Prepare an outdoor grill for indirect cooking with medium heat, about 350 degrees F.
For a gas grill: Use a smoker box or create one using small, shallow aluminum foil pan. Remove cooking grates. Preheat grill on high. Turn one burner off. Place disposable aluminum foil pan over a burner, adding 1 handful of drained chips. Replace grates.
For a charcoal grill: Place large disposable aluminum foil pan on one side of charcoal grate and fill with 1 quart water. Build fire on opposite side, and let burn until coals are coated with white ash. Spread coals in grill opposite pan and let burn 15-20 minutes (you should be able to hold your hand about 1 inch above the grate for about 3 seconds). Add 1 handful of drained chips to coals. Position cooking grate in grill.
- Lightly oil grill grate.
- Grill ribs with indirect heat, with the lid closed, for 30 minutes.
- Add remaining drained chips to box or coals.
- Grill, with lid closed, turning occasionally, until tender, about 1 hour more. (On a charcoal grill, add more charcoal as needed to maintain temperature, leaving grill lid open for a few minutes to help charcoal ignite.)
- During the last 15 minutes, brush ribs with some of the sauce, turning every few minutes to glaze.
- Transfer to platter, cover tightly with aluminum foil, and let stand for 5 to 10 minutes. Serve hot with remaining sauce, if desired.
Recipe provided by Pork Be inspired. Check out their site for more delicious grill recipes.