Spice Rubbed Baby Back Ribs With Chipotle Bourbon Barbecue Sauce Recipes

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SPICE-RUBBED BABY BACK RIBS WITH CHIPOTLE-BOURBON BARBECUE SAUCE



Spice-Rubbed Baby Back Ribs With Chipotle-Bourbon Barbecue Sauce image

The baby back (sometimes called top loin) is the perfect rib for neophytes. Cut from high on the hog - literally, it abuts the backbone - it's intrinsically tender and generously marbled, which keeps it moist during smoking. Thanks to these attributes, you can cook it at a higher temperature than the low-and-slow heat favored in the American barbecue belt. This shortens the cooking time and lets you cook the ribs on a common charcoal kettle grill. (However, you can certainly smoke these ribs low and slow at 250 degrees, in which case, you'll need 3 1/2 to 4 hours of cooking time - and a smoker.) The higher heat and shorter cooking time produce ribs with a firmer, meatier consistency. Add a chile-stung spice rub and a sweet, spicy chipotle-bourbon barbecue sauce, and you wind up with textbook barbecued ribs with a distinctive sweet, hot, smoky finish.

Provided by Steven Raichlen

Categories     dinner, barbecues, finger foods, meat, main course

Time 2h30m

Yield 2 racks (2 to 4 servings)

Number Of Ingredients 20

2 racks baby back ribs (2 to 2 1/2 pounds each)
2 tablespoons Dijon mustard
1 tablespoon chile powder
1 tablespoon dark brown sugar
2 teaspoons kosher salt
2 teaspoons black pepper
1/4 teaspoon celery seeds
2 large or 4 small hardwood chunks or 3 cups hardwood chips (if using the latter, soak in water to cover for 30 minutes, then drain)
1/2 cup apple cider in a spray bottle (optional)
1 1/4 cups ketchup
1/3 cup Thai sweet chile sauce
1/4 cup bourbon
3 tablespoons dark brown sugar
3 tablespoons molasses
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 to 2 canned chipotle chiles en adobo, minced, plus 1 to 2 teaspoons sauce
1 teaspoon finely grated lemon zest, plus 1 tablespoon lemon juice
1/2 teaspoon liquid smoke
Sea salt and freshly ground black pepper

Steps:

  • Place the ribs on a rimmed baking sheet. If the concave side of your ribs still has its papery membrane intact, remove it: Pry it up at the end of the bones using the tip of a meat thermometer or butter knife, then pull it off with a paper towel. Lightly brush the ribs on both sides with the mustard.
  • Prepare the rub: In a small bowl, combine the chile powder, brown sugar, salt, pepper and celery seeds. Reserve 1 1/2 teaspoons rub for serving, then sprinkle the remaining rub on the ribs, coating both sides.
  • Set up your charcoal grill for indirect grilling and heat to 300 degrees.
  • Once the grill comes to temperature, add half the wood chunks or chips to the coals. Arrange the ribs meat (rounded) side up on the grate away from the heat, then cover the grill. Grill the ribs over indirect heat for 1 hour.
  • After the ribs have grilled for 1 hour, spray on both sides with apple cider (if using), turning the ribs with tongs. Add the remaining wood chunks or chips to the fire and close the grill again.
  • While the ribs grill, prepare the barbecue sauce: Place all the sauce ingredients, along with 1/4 teaspoon salt and 1/2 teaspoon pepper, in a heavy saucepan and whisk to mix. Bring to a boil over medium-high heat, whisking often. Reduce the heat and gently simmer the sauce, uncovered, until thick and richly flavored, 6 to 8 minutes. Correct the seasoning, adding more salt and pepper to taste; set aside. (Makes about 2 cups.)
  • Continue grilling the ribs over indirect heat, rounded side up, until sizzling, browned, tender, and the meat has shrunk back from the ends of the bones by 1/4 to 1/2 inch. This normally takes 2 to 2 1/2 hours in all, but sometimes you'll need a full 3 hours. The last 20 minutes, brush the ribs on both sides with some of the barbecue sauce. When ready, the meat should be tender enough so you can pull the individual ribs apart with your fingers.
  • Brush each rack on both sides with more barbecue sauce. Move each rack directly over the fire and direct grill to sizzle the sauce into the meat, 2 to 4 minutes per side.
  • Transfer the ribs to a platter for serving. Brush once more with barbecue sauce and sprinkle the ribs with the remaining rub. Serve the remaining sauce in a bowl on the side.

BOURBON-BBQ GLAZED BABY BACK RIBS



Bourbon-BBQ Glazed Baby Back Ribs image

Slow-cooked ribs, roasted to perfection, finished on the grill with a bourbon-BBQ sauce from Dan Seidman of The Chef Dan.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 4h25m

Yield 4

Number Of Ingredients 23

1 rack baby back pork ribs, outer membrane removed
4 ounces apple juice
Reynolds Wrap® Aluminum Foil
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
½ cup ketchup
¼ cup bourbon whiskey
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
½ tablespoon Dijon mustard
1 ½ tablespoons brown sugar
1 tablespoon molasses
1 clove garlic, finely minced
½ tablespoon soy sauce
1 teaspoon onion powder
1 teaspoon freshly cracked black pepper
1 pinch sea salt

Steps:

  • Combine all the ingredients for the dry rub in a small bowl and mix together well.
  • Tear a large enough piece of Reynolds Wrap® Aluminum Foil to place rack of ribs on it and be able to fully cover, meat side up. Evenly coat both sides of the ribs with the dry rub, pressing it in with your hands.
  • Fold up the sides of the foil to create a rim, and pour the apple juice in around the ribs. Fold the foil over the ribs and crimp it to create a tight seal. Tear off one more piece of large foil and wrap the whole thing again to ensure a tight seal.
  • Place the wrapped ribs in the fridge to marinate for 2 hours.
  • Preheat oven to 225 degrees F and cook ribs for about 4 hours. You should be able to easily pierce them with a fork, but they shouldn't be falling off the bone.
  • Combine all the BBQ sauce ingredients in a medium saucepan and bring to a boil over medium heat. Reduce to a simmer and allow the sauce to thicken and reduce by about a third, stirring occasionally.
  • Preheat grill to high heat. Cover the grill rack with Reynolds Wrap® Aluminum Foil. Place the cooked ribs meat side up on the grill and brush the top with a layer of sauce. Close grill until the sauce is mostly dried, about 5 minutes. Brush another layer of sauce on top and close grill for an additional 5 minutes. Remove ribs from grill and lightly brush with one more layer of sauce.
  • Cut the ribs into individual pieces and serve with extra sauce.

Nutrition Facts : Calories 436.9 calories, Carbohydrate 30.9 g, Cholesterol 87.6 mg, Fat 22.5 g, Fiber 1.1 g, Protein 19.4 g, SaturatedFat 8.2 g, Sodium 2018.9 mg, Sugar 25.2 g

SPICE-RUBBED RIBS



Spice-Rubbed Ribs image

For grilling, here's the rub I recommend. It's made with a wonderful blend of spices. If you have some left after making ribs, put it in a shaker and use it another day on pork or beef roasts, tenderloins, steaks and more. It's great alone or under sauce. -Cheryl Ewing, Ellwood City, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 10 servings.

Number Of Ingredients 9

3 tablespoons paprika
2 tablespoons plus 1 teaspoon salt
2 tablespoons plus 1 teaspoon garlic powder
2 tablespoons cayenne pepper
4 teaspoons onion powder
4 teaspoons dried oregano
4 teaspoons dried thyme
4 teaspoons pepper
10 pounds pork baby back ribs

Steps:

  • In a small bowl, combine the seasonings; rub over ribs. , Prepare grill for indirect heat, using a drip pan. Grill ribs, covered, over indirect medium heat for 1 hour or until meat is tender, turning occasionally.

Nutrition Facts : Calories 792 calories, Fat 62g fat (23g saturated fat), Cholesterol 245mg cholesterol, Sodium 1864mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 2g fiber), Protein 51g protein.

SWEET-AND-SMOKY BABY BACK RIBS WITH BOURBON BARBECUE SAUCE



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

Provided by Steve Raichlen

Categories     Beer     Bourbon     Pork     Marinate     Backyard BBQ     Pork Rib     Summer     Grill     Grill/Barbecue     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

6 baby back pork rib racks
1 cup bourbon
3 tablespoons coarse salt
3 tablespoons (packed) dark brown sugar
3 tablespoons paprika
2 tablespoons ground black pepper
1 tablespoon garlic powder
1 teaspoon ground cumin
2 cups hickory wood chips
2 cups beer
Bourbon Barbecue Sauce

Steps:

  • Arrange ribs in large roasting pan. Pour bourbon over. Chill 30 minutes, turning ribs often. Pour off and discard bourbon.
  • Whisk salt and next 5 ingredients in medium bowl. Sprinkle spice mixture on both sides of ribs. Let stand 1 hour.
  • 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.
  • 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.
  • 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.
  • After 45 minutes, use technique described earlier to light an additional 15 charcoal briquettes in same charcoal chimney set atop nonflammable surface.
  • 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.
  • Transfer ribs to platter. Brush with 3/4 cup more barbecue sauce. Serve, passing remaining sauce separately, if desired.

GRILLED BABY BACK PORK RIBS WITH MUSTARD-BOURBON SAUCE



Grilled Baby Back Pork Ribs with Mustard-Bourbon Sauce image

Categories     Garlic     Mustard     Onion     Pork     Tomato     Backyard BBQ     Summer     Tailgating     Grill/Barbecue     Party     Bon Appétit

Yield Serves 4 to 6

Number Of Ingredients 25

For sauce
1 tablespoon vegetable oil
2 bunches green onions, chopped
2 cups chopped white onions
8 large garlic cloves, chopped
2 cups (packed) golden brown sugar
1 cup ketchup
1 cup tomato paste (about 9 ounces)
1 cup whole grain Dijon mustard
1 cup water
1/2 cup Worcestershire sauce
1/2 cup apple cider vinegar
1/2 cup apple juice
1 large dried ancho chili, stemmed, seeded, cut into small pieces
1 tablespoon ground cumin
1 1/2 cups bourbon
For spice rub and ribs
2 tablespoons ground cumin
1 tablespoon chili powder
1 tablespoon dry mustard
1 tablespoon coarse salt
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground cinnamon
6 pounds baby back pork ribs (about 3 whole racks)

Steps:

  • Make sauce
  • Heat oil in heavy large pot over medium-low heat. Add green onions, white onions and garlic and sauté until tender, about 15 minutes. Mix in all remaining ingredients, adding bourbon last. Simmer sauce until thick and reduced to 7 cups, stirring occasionally, about 1 hour. Season to taste with salt and pepper. (Sauce can be prepared 2 weeks ahead. Cover and refrigerate.)
  • Make spice rub and ribs
  • Mix first 7 ingredients in medium bowl. Rub spice mixture over both sides of rib racks. Arrange ribs on large baking sheet. Cover and refrigerate overnight.
  • Prepare barbecue (medium heat). Cut rib racks into 4- to 6-rib sections. Arrange ribs on barbecue. Grill until meat is tender, occasionally turning ribs with tongs, about 40 minutes. Using tongs, transfer ribs to work surface.
  • Cut rib sections between bones into individual ribs. Arrange on clean baking sheet. Transfer 3 cups sauce to small bowl; place remaining sauce in small saucepan and reserve. Brush ribs with sauce from bowl.
  • Return ribs to barbecue. Place pan of reserved sauce at edge of barbecue to rewarm. Grill ribs until brown and crisp on edges, brushing with more sauce from bowl and turning occasionally, about 10 minutes. Serve ribs with warm sauce.

CHILI RUBBED BABY BACK RIBS W/ DARK ROAST COFFEE BARBECUE SAUCE



Chili Rubbed Baby Back Ribs W/ Dark Roast Coffee Barbecue Sauce image

Make and share this Chili Rubbed Baby Back Ribs W/ Dark Roast Coffee Barbecue Sauce recipe from Food.com.

Provided by Wildcatter

Categories     Low Protein

Time 2h

Yield 3-4 ribs (lbs)

Number Of Ingredients 13

1 tablespoon ground cayenne pepper
1 tablespoon dried chipotle powder
1 tablespoon smoked paprika
1 tablespoon ground cumin
1 1/2 teaspoons salt
1 teaspoon ground black pepper
12 ounces dark beer
14 -18 ounces prepared hickory barbecue sauce
1/2 cup water
2 tablespoons golden brown sugar
1 tablespoon ketchup
1 tablespoon honey
1 tablespoon finely ground dark roast coffee (or espresso)

Steps:

  • For the rub:.
  • Whisk rub ingredients together in small bowl.
  • Rub spice mixture all over ribs.
  • Gently boil beer in medium saucepan until reduced to about 1 cup.
  • Place ribs in roasting pan or thick foil for grill. Pour beer around ribs. Cover ribs with foil and set aside.
  • Preheat oven to 400F or preheat gas grill to approximately 350-400°F
  • Once heated, roast ribs for about 1.5 hours. If using outdoor gas grill try adding some alder or cherry wood chips (if not for anything other than a neighbor jealousy-inducing aroma).
  • For the BBQ sauce:.
  • Combine ingredients in medium saucepan and simmer for 10 minutes, stirring occasionally.
  • Brush ribs with sauce. Grill ribs over medium heat, about 5 minutes per side. Save some sauce for slathering and dipping.
  • Serve with polenta.

Nutrition Facts : Calories 248.4, Fat 4.1, SaturatedFat 0.6, Sodium 2446.4, Carbohydrate 43.7, Fiber 4.4, Sugar 22.1, Protein 4.5

CHILI-RUBBED BABY BACK RIBS WITH ESPRESSO BARBECUE SAUCE



Chili-Rubbed Baby Back Ribs with Espresso Barbecue Sauce image

Categories     Beer     Coffee     Bake     Backyard BBQ     Pork Rib     Spice     Summer     Grill     Grill/Barbecue     Bon Appétit

Yield Makes 4 to 6 servings

Number Of Ingredients 11

2 tablespoons hot Mexican-style chili powder
1 tablespoon paprika
1 tablespoon ground cumin
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
4 pounds baby back pork ribs
1 12-ounce bottle dark beer
1 18-ounce bottle good-quality barbecue sauce
1/2 cup water
2 tablespoons (packed) golden brown sugar
1 tablespoon instant espresso powder

Steps:

  • Preheat oven to 400°F. Whisk chili powder, paprika, cumin, salt, and pepper in small bowl to blend. Rub spice mixture all over ribs. Place ribs in heavy large roasting pan.
  • Boil beer in medium saucepan until reduced to 1 cup, about 5 minutes. Pour beer around ribs. Cover pan tightly with foil. Bake ribs until fork-tender, about 1 hour 30 minutes.
  • Combine barbecue sauce, 1/2 cup water, brown sugar, and espresso powder in heavy medium saucepan. Simmer until flavors blend and sauce thickens slightly, stirring occasionally, about 10 minutes. (Ribs and barbecue sauce can be prepared 1 day ahead. Cool slightly, then cover separately and refrigerate.)
  • Prepare barbecue (medium heat). Brush ribs with some barbecue sauce. Grill ribs just until heated through, about 3 minutes per side. Transfer ribs to platter. Bring remaining sauce to simmer. Brush ribs with more barbecue sauce. Serve ribs, passing remaining barbecue sauce separately.

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CHILI'S BABY BACK RIBS - COPYKAT RECIPES
2021-03-16 Ribs. Preheat pellet smoker to 225 degrees fahrenheit. In a medium bowl, combine the sugar, salt, pepper, minced onion, garlic powder, cayenne, and paprika. Whisk together. …
From copykat.com
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SPICE-RUBBED BABY BACK RIBS WITH CHIPOTLE-BOURBON BARBECUE …
2020-09-07 8. Brush each rack on both sides with more barbecue sauce. Move each rack directly over the fire and direct grill to sizzle the sauce into the meat, 2 to 4 minutes per side. …
From pressreader.com
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RIBS - BARBECUEBIBLE.COM
Spice-Rubbed Baby Back Ribs with Chipotle Bourbon Barbecue Sauce Ribs Christmas Ribs (Baby Backs with Cranberry Barbecue Sauce) Beef Rotisserie Beef Plate Ribs with Pebre …
From barbecuebible.com
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BARBECUE RECIPES - NYT COOKING
Browse and save the best barbecue recipes on New York Times Cooking. Browse and save the best barbecue recipes on New York Times Cooking. X Search. Barbecue Recipes. Spice …
From cooking.nytimes.com
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SPICE-RUBBED BABY BACK RIBS WITH CHIPOTLE-BOURBON BARBECUE …
1/3 cup Thai sweet chile sauce; 1/4 cup bourbon; 3 tablespoons dark brown sugar; 3 tablespoons molasses; 1 tablespoon Dijon mustard; 1 tablespoon Worcestershire sauce; 1 to …
From mastercook.com
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Top Asked Questions

How to cook ribs on a charcoal grill?
In a small bowl, combine the seasonings; rub over ribs. Prepare grill for indirect heat, using a drip pan. Grill ribs, covered, over indirect medium heat for 1 hour or until meat is tender, turning occasionally. 1 pound: 792 calories, 62g fat (23g saturated fat), 245mg cholesterol, 1864mg sodium, 5g carbohydrate (0 sugars, 2g fiber), 51g protein.
What kind of sauce do you put on ribs?
Food Stylist: Chris Lanier. While barbecue sauce isn’t mandatory, for most Americans, ribs just don’t taste complete without it. This version calls for one of my favorites — a sweet, smoky blend of molasses, brown sugar and ketchup, with bourbon for kick and chipotle chiles to crank up the heat.
How do you season ribs with varnish?
The fourth layer — the varnish, as it were — takes the form of a chipotle bourbon barbecue sauce, which you sear into the meat over a hot fire, creating a glossy finish. The crowning touch is a light, fresh sprinkle of rub added right before serving the ribs to bring attention back to the spice. 3. Grill over indirect heat.
Do you cook ribs with sauce or without sauce?
It's great alone or under sauce. —Cheryl Ewing, Ellwood City, Pennsylvania In a small bowl, combine the seasonings; rub over ribs. Prepare grill for indirect heat, using a drip pan. Grill ribs, covered, over indirect medium heat for 1 hour or until meat is tender, turning occasionally.

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