Prep Time::15 mins
Cook Time:: 4 hrs 10 mins
Total Time:: 4 hrs 25 mins
Servings::4
Ingredients
Dry Rub:
2 tablespoons brown sugar
1 tablespoon sea salt
1 tablespoon freshly cracked black pepper
¼ tablespoon garlic powder
¼ tablespoon onion powder
¼ tablespoon ground coriander
¼ tablespoon dry mustard
⅛ tablespoon cayenne pepper
Ribs:
Reynolds Wrap aluminum foil
1 rack baby back pork ribs, outer membrane removed
4 ounces apple juice
Bourbon-Barbecue Sauce:
½ cup ketchup
¼ cup bourbon whiskey
2 tablespoons apple cider vinegar
1 ½ tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon molasses
½ tablespoon Dijon mustard
½ tablespoon soy sauce
1 teaspoon onion powder
1 teaspoon freshly cracked black pepper
1 clove garlic, finely minced
1 pinch sea salt
Directions
Combine 2 tablespoons brown sugar, 1 tablespoon sea salt, 1 tablespoon black pepper, garlic powder, 1/4 tablespoon onion powder, coriander, dry mustard, and cayenne pepper in a small bowl; set rub aside.
Tear a large enough piece aluminum foil to fully cover rib rack; place rib rack on foil, meat side up. Evenly coat both sides of ribs with dry rub, pressing it in with your hands.
Fold up sides of the foil to create a rim; pour apple juice around rib rack. Fold foil over ribs; crimp to create a tight seal. Tear a larger piece of foil; wrap foil rib bundle again to ensure a tight seal.
Marinate wrapped ribs in the refrigerator for 2 hours.
Preheat the oven to 225 degrees F (110 degrees C).
Cook ribs in the preheated oven until easily pierced with a fork, but not falling off the bone, about 4 hours.
Combine ketchup, bourbon, cider vinegar, Worcestershire sauce, Dijon mustard, 1 1/2 tablespoons brown sugar, molasses, soy sauce, 1 teaspoon onion powder, 1 teaspoon black pepper, minced garlic, and 1 pinch salt in a medium saucepan over medium heat; bring to a boil. Reduce to a simmer; simmer until sauce thickens and reduces by about 1/3, stirring occasionally.
Preheat and outdoor grill to high heat. Cover the grate with aluminum foil.
Place cooked ribs, meat side up, on the grill; brush top with 1 layer sauce. Close grill; cook until sauce is mostly dried, about 5 minutes. Brush another layer sauce on top; close grill and cook 5 minutes more. Remove ribs from grill; lightly brush with 1 layer sauce.
Cut ribs into individual pieces; serve with remaining sauce.
Reynolds Kitchens Tip
Use Reynolds Wrap Aluminum Foil when grilling a rack of ribs to ensure they fall right off the bone.