Bourbon Molasses Pork Ribs
1 tbsp (15 ml) barbecue dry rub mix
2 tbsp (30 ml) brown sugar, divided
2 tsp (10 ml) kosher salt
¼ tsp (1 ml) freshly ground black pepper
1 pinch cayenne pepper
2 racks baby back ribs, silver skin removed
1 cup (250 ml) barbecue sauce
3 tbsp (45 ml) bourbon
2 tbsp (30 ml) molasses
2 tbsp (30 ml) apple cider vinegar
1 tbsp (15 ml) ketchup
- Preheat oven to 300 F (150 C).
- In a small bowl, mix barbecue dry rub, 1 tbsp (15 ml) brown sugar, salt, black pepper and cayenne. Sprinkle rub evenly over both sides of ribs then wrap well in heavy duty foil, place on a baking tray and bake in oven until fork-tender, 3½ to 4 hours. This can be done up to 2 days ahead of serving. (If serving later, let cool completely and store in refrigerator.)
- Meanwhile, place remaining ingredients (including remaining 1 tbsp (15 ml) sugar) in a small saucepan and cook over medium heat until reduced by half, about 10 to 15 minutes. Set aside. (Or refrigerate if not using within one hour.)
- Preheat barbecue to medium, then cook ribs, turning constantly and brushing with barbecue sauce, until hot and glazed well with sauce. Serve with your favourite sides.