Bourbon-Basted Memphis Ribs
A Southern twist featuring a mop sauce made with Kentucky bourbon and apple cider vinegar.
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Ingredients
- 2 racks Baby back pork ribs
- 1/2 cup Brown sugar
- 2 tablespoons Paprika
- 3/4 cup Kentucky Bourbon
- 1/2 cup Apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1/2 teaspoon Cayenne pepper
- 1 teaspoon Black pepper
- 1 tablespoon Kosher salt
Instructions
- 1
Preheat your smoker or oven to 250°F (120°C) and prepare the ribs by removing the silver skin membrane from the back of each rack.
- 2
In a small bowl, combine the brown sugar, paprika, garlic powder, onion powder, cayenne, salt, and black pepper to create the dry rub.
- 3
Generously coat both sides of the ribs with the dry rub, pressing it into the meat, and let sit at room temperature for 30 minutes.
- 4
In a small saucepan over low heat, whisk together the bourbon, apple cider vinegar, mustard, and Worcestershire sauce to create the mop sauce.
- 5
Place the ribs on the grill or in the oven and cook for 3 hours, keeping the temperature consistent.
- 6
Every 45 minutes, use a brush to liberally baste the ribs with the bourbon-vinegar mop sauce to build a sticky glaze.
- 7
Wrap the ribs tightly in foil with a final splash of the mop sauce and cook for another 1 to 1.5 hours until the meat pulls back from the bone.
- 8
Remove from heat and let the ribs rest for 15 minutes before slicing between the bones to serve.
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