Chad's Bourbon Ribs Recipe
Chad's Bourbon Ribs Notes
Okay, so my mother, Linda Bond, modified my original recipe and posted it. You be the judge in this contest for family bragging rights.
(Editor's Note: Linda Bond's recipe is "Linda's Bar-B-Que Ribs" also listed on this site.)
- 1 slab babyback ribs (the best you can find)
- 1 bottle Maker's Mark bourbon whiskey
- 1 tablespoon sugar
- 1 tablespoon Spicy Cajun Seasoning
- 1 tablespoon Bronzeville Rib Rub
- 1 bottle Stubb's Moppin Sauce
Serves / Yields
1 slab per two people
Leave slab intact and trim any huge chunks of fat off ribs (but leave some for taste). Combine sugar and spices into bowl to make the dry rub. Rub the spice combination into both sides of the ribs. Cover and leave in refrigerator for 1-2 hours.
Heat oven to 200 degrees.
Place ribs onto cookie sheet and bake for 1 hour. Pour Stubbs Moppin Sauce into bowl and "cut" it with the bourbon (add a little bourbon at a time and taste as you go).
Heat grill to 300 degrees.
Place ribs on top rack and baste with the sauce. Cook for 1 hour, turning once briefly to burn off alcohol. Baste again with sauce for finishing glaze before pulling off grill. Cut ribs into serving slabs or individual sections.