Sweet-and-Smoky Baby Back Ribs with Bourbon Barbecue Sauce Recipe

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Sweet-and-Smoky Baby Back Ribs with Bourbon Barbecue Sauce
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Ingredients
10
Count
Nutrition
1112
Calories
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Ingredients:

Directions:

  1. Arrange ribs in large roasting pan. Pour bourbon over. Chill 30 minutes, turning ribs often. Pour off and discard bourbon.
  2. Whisk salt and next 5 ingredients in medium bowl. Sprinkle spice mixture on both sides of ribs. Let stand 1 hour.
  3. Place wood chips in medium bowl. Pour beer over; let stand 1 hour. Place handful of torn newspaper in bottom of charcoal chimney. Top newspaper with 25 charcoal briquettes. Remove upper rack from barbecue. Place chimney on lower grill rack. Light newspaper and let charcoal burn until ash is gray, about 30 minutes.
  4. Open 1 bottom grill vent. Turn out hot charcoal onto 1 side of lower rack. Using metal spatula, spread charcoal to cover approximately 1/3 of rack. Remove 1 cup wood chips from beer and drain (keep remaining chips in beer). Scatter drained chips over coals (avoid using too many wet chips, which may douse the fire). Fill foil loaf pan halfway with water and place opposite the coals on lower grill rack.
  5. Place upper grill rack on barbecue. Arrange ribs on upper grill rack above loaf pan. Cover barbecue with lid, positioning top vent directly over ribs. Place stem of candy thermometer through top vent, with gauge on outside and tip near ribs (thermometer should not touch meat or grill rack); leave in place during cooking. Check temperature after 5 minutes. Use top and bottom vents to maintain temperature between 275°F and 325°F, opening vents wider to increase heat and closing to decrease heat. Leave any other vents closed.
  6. After 45 minutes, use technique described earlier to light an additional 15 charcoal briquettes in same charcoal chimney set atop nonflammable surface.
  7. When temperature of barbecue falls below 275°F, use oven mitts to lift off upper rack with ribs; place rack with ribs on heatproof surface. Using tongs, add hot gray charcoal from chimney to bottom rack. Drain remaining 1 cup wood chips; sprinkle over charcoal. Reposition upper rack on barbecue, placing ribs above loaf pan. Cover with lid. Grill until ribs are very tender and meat pulls away from bones, about 45 minutes longer, brushing with 3/4 cup Bourbon Barbecue Sauce the last 15 minutes of cooking.
  8. Transfer ribs to platter. Brush with 3/4 cup more barbecue sauce. Serve, passing remaining sauce separately, if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1111.94 Kcal (4655 kJ)
Calories from fat 203.44 Kcal
% Daily Value*
Total Fat 22.6g 35%
Cholesterol 198mg 66%
Sodium 5835.24mg 243%
Potassium 156.51mg 3%
Total Carbs 69.81g 23%
Sugars 0.4g 2%
Dietary Fiber 6.95g 28%
Protein 45.04g 90%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 2%
Iron 1.3mg 7%
Calcium 27.8mg 3%
Amount Per 100 g
Calories 741.13 Kcal (3103 kJ)
Calories from fat 135.6 Kcal
% Daily Value*
Total Fat 15.07g 35%
Cholesterol 131.97mg 66%
Sodium 3889.3mg 243%
Potassium 104.31mg 3%
Total Carbs 46.53g 23%
Sugars 0.27g 2%
Dietary Fiber 4.63g 28%
Protein 30.02g 90%
Vitamin C 0.1mg 0%
Iron 0.8mg 7%
Calcium 18.6mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 23.3
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free,
  • good source of fiber

Bad Points

  • High in Sodium

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