Grilled Baby Back Pork Ribs with
Mustard-Bourbon Barbeque Sauce
SPICE RUB & RIBS
2 Tablespoons Ground Cumin
1 Tablespoon Chili Powder
1 Tablespoon Dry Mustard
1 Tablespoon Kosher Salt
1-1/2 Teaspoons Cayenne Pepper
1-1/2 Teaspoons Ground Cinnamon
6 pounds Baby Back Pork Ribs (about 3 whole racks)
Mix dry ingredients in a medium bowl. Rub over both sides of Rib racks. Arrange Ribs on a large baking sheets; cover and refrigerate overnight.
MUSTARD-BOURBON BARBEQUE SAUCE
1 Tablespoon Olive Oil
2 bunches Green Onion, chopped
2 Cups White Onions, chopped
8 large Garlic Cloves, minced
2 Cups Brown Sugar
1 Cup Tomato Paste
1 Cup Dijon Mustard (yes, you read that correctly)
1 Cup Water
1/2 Cup Worcestershire Sauce (that's right, too)
1/2 Cup Apple Cider Vinegar
1 Tablespoon Ground Cumin
1-1/2 Cups Bourbon
Salt and Pepper
Heat Oil in a large heavy pot over medium- low heat. Add Green Onions, White Onions, and Garlic and sauté until tender, about 15 minutes. Mix in all remaining ingredients, adding Bourbon last. Simmer sauce until thick and reduced to 7 Cups, stirring occasionally, abut 1 hour. Season to taste with Salt and Pepper. If you prefer a smoother Barbeque Sauce, you can purée this in the blender. I like to purée about half of the sauce. Sauce can be prepared up to 2 weeks ahead. Cover and refrigerate.
Prepare your grill or barbeque to medium heat. Cut Ribs into 4- to 6-Rib sections. Arrange on barbeque. Grill until tender, occasionally turning, about 40 minutes. Transfer to baking sheet, cut into individual ribs. Transfer 3 cups Barbeque Sauce to a small bowl; place remaining sauce in a small saucepan and reserve. Brush Ribs with Sauce from bowl and return to grill. Place pan of reserved Sauce at the edge of grill to rewarm. Grill Ribs until brown and crisp on edges, brushing with more Sauce and turning occasionally, about 10 minutes. Serve Ribs with warm Sauce.
"Oh, the depth of the riches both of the wisdom and knowledge of God!
How unsearchable are His judgements,
and His ways past finding out!"
What prompted this post? Well, a number of things: a few weeks ago we went to the Beach and on the way home we stopped a Famous Dave's---a 'mistake' on our part, as the boys had couldn't remember ever having Ribs before (it's been about 10 years since I've made them), and they've been raving over Ribs ever since. Then the other weekend my neighbor told me she was fixing Ribs, and this week, guess what!--ribs are on sale! Like I said, I haven't fixed this recipe in about 10 years--it takes some time and preparation, but WOW!, are they ever gooood! The Sauce does smell up the kitchen some, so light a candle or turn on the vent. I clipped this recipe from a Bon Appetit magazine years ago but failed to note the month and year it was published. Enjoy!