Friday, January 1, 2010

Baby Back Ribs

It's the middle of winter but that doesn't mean that you can't make ribs, and on the grill at that (well partially). This recipe has mixed reviews from myself. The ribs turned out great, as in the tenderness, etc. The sauce, ehh. It has bourbon in it and I don't drink Bourbon. I also like more zest to my ribs, and sometimes gooey sauce. I'm pretty sure this would work even if you used a different sauce, or dry rub. But if you like bourbon, or dont mind the taste of alcohol in your food, give it a shot.

This is adapted from the food network


Ingredients
1-2 racks baby back ribs (about 2 1/2 pounds)
1 recipe Bourbon Barbecue Sauce, recipe follows

Directions
Preheat oven to 350 degrees F. (Make the sauce while preheating)

Cut the racks of ribs in half crosswise. Rub the ribs, paying special attention to the meaty side, with 1/2 cup of the sauce. (A pastry brush works great for this) Lay the rib pieces meat side down in an 11 by 13-inch baking dish. The pieces will overlap slightly.

Cover the dish tightly with aluminum foil and bake until the meat begins to pull away from the ends of the bones and the ribs are just tender, about 1 hour (I cooked mine for two hours). You can bake the ribs up to a day before and keep them refrigerated. Bring refrigerated ribs to room temperature about 1 hour before you grill them.

Preheat an outdoor grill to medium-high heat (my gas grill was at about 450 degrees). Grill the ribs, brushing them with about half the remaining sauce, until they're crispy and heated through, about 10 minutes. Move the ribs around as they grill, the sugar in barbecue sauce makes it easy for them to burn. Let the ribs rest for 5 to 10 minutes before cutting them into 1 or 2-bone pieces. Put out the rest of the sauce for dipping or brush it over the ribs. (If you are going to put out the extra sauce, you need to make sure it was kept separate from the basting sauce the whole time. You do not want to serve the sauce that touched uncooked pork.)

Bourbon Barbeque Sauce:

1/2 cup steak sauce

1/2 cup bourbon or good dark beer

2 tablespoons Worcestershire sauce

1/4 cup packed dark brown sugar

1 teaspoon regular or grainy Dijon mustard

2 pinches red pepper flakes

Kosher salt

Stir all ingredients together in a small bowl until sugar is dissolved. The sauce will keep in the refrigerator for up to 2 weeks.

Yield: about 1 1/2 cups

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