Hickory-Smoked Baby Back Ribs with Apricot-Bourbon Barbecue Sauce

Hickory-Smoked Baby Back Ribs with Apricot-Bourbon Barbecue Sauce
Photo by Scott Phillips

Ingredients

  • 2 tsp. granulated garlic
  • 1 Tbs. plus 2 tsp. kosher salt
  • ½ cup plus 1 Tbs. bourbon
  • 2 Tbs. spicy brown mustard, such as Gulden’s
  • 2 Tbs. unsalted butter
  • 1 Tbs. plus 1 tsp. chili powder
  • 1 cup apricot preserves
  • + 16 more ingredients
    • ½ medium serrano or jalapeño chile, finely chopped
    • ½ cup dry hickory wood chips (for a gas grill)
    • 2 Tbs. Worcestershire sauce
    • 1/3 cup cider vinegar
    • ½ cup apple juice
    • 6-½ lb. baby back pork ribs, membrane removed, cut between the ribs into 6 smaller slabs
    • 2 Tbs. cider vinegar
    • 1 medium yellow onion, chopped
    • 2 tsp. coriander seeds, coarsely ground (preferably in a mortar)
    • 2 tsp. cumin seeds, coarsely ground (preferably in a mortar)
    • 2 tsp. granulated onion
    • 2 Tbs. Worcestershire sauce
    • ¼ cup packed light brown sugar
    • 1 cup Heinz chili sauce
    • 2-½ cups hickory wood chips, soaked in water for at least 30 minutes and drained
    • 2 medium cloves garlic, finely chopped

Whisk the rub ingredients together in a small bowl. Whisk the mop ingredients together in another small bowl. Set both aside.

View full recipe at Fine Cooking

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