Sweet, Smoky Baby Back Ribs     

  (6 servings)

  3 baby back pork rib racks

  1 cup bourbon (any brand)

  3 tablespoons coarse salt

  4 tablespoons (packed) light or dark brown sugar

Margaret Johns, co-founder
of Candid Knoxville

3 tablespoons paprika

2 tablespoons ground black pepper

1 tablespoon garlic powder

1 teaspoon ground cumin

Sauce:  Sweet Southern BBQ Sauce (see recipe below)

Wash ribs and pat dry with paper towels.  Arrange ribs on a cookie sheet and cover with ½ of the bourbon.  Chill for 1 to 2 hours.  Flip ribs over and cover with remaining bourbon.  Chill for 1 to 2 hours more.

While ribs are in the last stage of chilling, heat grill on high for at least 30 minutes.  Place aluminum foil on the grill rack with the shiny side facing down to add further heat.  The grill must be very hot to sear the ribs.

Mix salt, brown sugar, paprika, black pepper, garlic powder, and cumin to make a dry spice rub.  Rub each rib rack down with the spice rub, covering all surfaces. 

Remove aluminum foil and brush grill with a stiff wire brush to remove traces of grease.  Using tongs, arrange rib racks with meatier side facing down.  Grill ribs on high for 2 to 3 minutes to sear the meat.  Flip ribs and grill on high for 2 more minutes. 

Turn grill down to medium and begin basting with Sweet Southern BBQ Sauce.  For first basting, apply BBQ sauce to the side that is facing upward.  Flip ribs and apply sauce, then allow ribs to grill on medium for 6 to 8 minutes, depending on how hot your grill is.  Flip ribs and apply sauce, grilling on medium for 6 to 8 minutes.  Flip ribs again and apply sauce, grilling on medium for 6 to 8 minutes.  Flip ribs a final time and apply sauce, grilling on medium for 6 to 8 minutes. 

Using tongs, transfer ribs to a clean cookie sheet.  Allow ribs to rest for approximately 10 minutes.  Using a pizza cutter, slice ribs into individual sections and serve with plenty of napkins.

Sweet Southern BBQ Sauce

Makes about 3 cups

2 cups ketchup

1 cup honey

½ cup blackstrap (dark) molasses

1/3 cup bourbon

¼ cup Dijon mustard

3 tablespoons hot pepper sauce

2 tablespoons Worcestershire sauce

2 teaspoons paprika

1 teaspoon garlic powder

1 teaspoon onion powder

Slowly whisk ketchup, honey, molasses, bourbon, mustard, hot pepper sauce and Worcestershire sauce together.  Add paprika, garlic powder and onion powder, whisking until blended. 

Add sauce to ribs as required in Sweet, Smoky Baby Back Ribs recipe.

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