Ingredients

• 4, 2-2.5 lb. racks of baby back ribs
• Seasoning for ribs
• 1 tsp liquid smoke

Bourbon BBQ Sauce (Yields 3 cups)

• 1 Tbsp olive oil
• ½ cup finely chopped white onion (approx 1 small onion)
• 2 Tbsp minced garlic (approx 4 cloves)
• 2 cups ketchup
• 1/2 cup brown sugar
• ¼ cup Worcestershire sauce
• ¼ cup apple cider vinegar
• 2 Tbsp bourbon
• 1 Tbsp yellow mustard
• 2 Tbsp molasses
• ¼ tsp black pepper
• ¼ tsp Tabasco
• ¼ tsp liquid smoke (optional)

Instructions

1. For Bourbon BBQ sauce, sauté onions and garlic in olive oil in a saucepan over medium heat, until softened (about 5 minutes). Stir in all other ingredients and simmer until thickened (about 10 minutes). BBQ sauce is ready to use and can be refrigerated for up to 2 weeks in a sealed container.
2. Set oven on 325° F. Season each rack of baby back ribs generously on both sides with the “Big Four”—Salt, Pepper, Garlic and Onion Powder or any other seasoning such as a BBQ seasoning or seasoning salt.
3. Place 2 racks, bone side down, in a 9 x 13 baking sheet pan. Combine approx 2 cups of water with 1 tsp of liquid smoke and pour into pan, being careful not to wash off the seasoning. Wrap ribs tightly with heavy duty aluminum foil and place in oven for 2 hours 15 minutes.
4. Remove from oven, loosen foil and cool for 30 minutes at room temperature. Drain the liquid, wrap the ribs and refrigerate until ready for grilling.
5. Place racks of ribs “north to south”, bone side down on a clean, well-oiled grill, at medium heat.
6. Allow ribs to grill about 5 minutes. Carefully roll entire rack over to continue grilling another 3–4 minutes.
7. Brush a generous amount of Bourbon BBQ sauce on the bone side of the ribs. Turn the ribs again after 3–4 minutes and brush with more BBQ sauce.
8. Allow the ribs to grill 1–2 more minutes until the bones sizzle and sauce becomes heated on top
9. Transfer ribs to serving platter.

By Created by LongHorn Steakhouse’s Executive Chefs via KathyMillerTime

Recipe Printed from www.kathymillertime.com