Hickory Bourbon Baby Back Ribs Recipe
ONE POUND OF VINDICATOR BRAND PORK RIBS WITH HOUSE MADE HICKORY-BOURBON BBQ SAUCE
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Ingredients
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Ribs & Dry Rub
Hickory-Bourbon BBQ Sauce (house-made)
Finishing & Serving
Method
Ribs & Dry Rub
- 1
Trim and prepare ribs
Preheat oven to 300°F (150°C). Remove ribs from packaging and pat dry with paper towels. If present, remove the membrane from the bone side: slide a knife under the membrane at one end, lift and grasp with a paper towel, then pull it off in one piece.
- 2
Apply oil and rub
Brush both sides of the 1 lb rack with 1 tablespoon olive oil to help the rub adhere.
- 3
Mix and apply dry rub
In a small bowl combine 1 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp paprika, 1 tbs packed brown sugar, 1 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp dry mustard. Rub the mixture evenly over both sides of the ribs, pressing gently so it sticks. Let rest at room temperature 20–30 minutes or refrigerate up to 2 hours for deeper flavor (if refrigerating, bring back to room temp 30 minutes before cooking).
- 4
Low-and-slow bake (tenderize)
Place ribs bone-side down on a foil-lined rimmed baking sheet. Tightly cover with aluminum foil to trap steam. Bake in the preheated 300°F oven for 2 to 2 1/2 hours, or until the meat is tender and pulls back from the bones about 1/4–1/2 inch. Check at 2 hours for tenderness; timing varies by oven and rib thickness.
Hickory-Bourbon BBQ Sauce (house-made)
- 5
Saute aromatics
While ribs bake, heat 1 tablespoon vegetable oil in a small saucepan over medium heat. Add 1/4 cup finely diced yellow onion and sauté until translucent, about 3–4 minutes. Add 1 minced garlic clove and cook 30 seconds more until fragrant.
- 6
Build the sauce
Add 1/2 cup ketchup, 2 tablespoons apple cider vinegar, 2 tablespoons dark brown sugar, 1 teaspoon hickory-smoked liquid (or 1/2 tsp liquid smoke), 2 tablespoons bourbon, 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard, and 2 tablespoons water to the pan. Stir to combine.
- 7
Simmer and season
Bring sauce to a gentle simmer, then reduce heat to low and simmer uncovered 8–12 minutes, stirring occasionally, until slightly thickened. Taste and season with 1/2 tsp salt, 1/4 tsp black pepper, and 3 drops hot sauce if using. If you prefer a smoother sauce, blend briefly with an immersion blender or transfer to a blender and purée, then return to the pan and keep warm.
Finishing & Serving
- 8
Glaze and caramelize
When ribs are tender, remove from oven and increase oven temperature to 425°F (220°C) or preheat a grill to medium-high. Brush a generous layer of the warm hickory-bourbon sauce over both sides of the ribs. Place ribs back on the baking sheet, uncovered, and return to oven for 8–12 minutes, watching closely, until sauce is caramelized and sticky. Alternatively, finish on a preheated grill over direct heat for 3–6 minutes per side, brushing with extra sauce and letting it char slightly.
- 9
Rest and finish
Remove glazed ribs and let rest 5 minutes. If desired, brush with 1 teaspoon butter to add gloss and sprinkle with chopped fresh parsley for garnish.
- 10
Slice and serve
Slice the rack between the bones into individual ribs or into portions. Serve each 1 lb portion with extra hickory-bourbon sauce on the side.