Bourbon-Honey Baby Back Rib
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January 16, 2018 10:01 PM
Coleman Oxmoor House Photography Colin Price; Food Styling Margaret Dickey; Prop Styling Thom Driver
Bourbon-honey baby back ribs
1 hr, 50 min
20 min
6
Entree

1 cup bourbon

½ cup honey

3 tablespoons apple cider vinegar

2 teaspoons black pepper

2 teaspoons onion powder

2 (3-pound) slabs pork baby back ribs

1 tablespoon kosher salt

¼ cup plus 1 tablespoon olive oil, divided

Heat a camping stove or grill to high (about 400° to 450°F).

Place the bourbon in a saucepan on the camping stove or grilling grate. Bring to a boil, and cook, stirring occasionally, until reduced to about ½ cup, 6 to 8 minutes. Stir in the honey, vinegar, pepper, and onion powder, and cook, stirring occasionally until slightly syrupy, about 5 minutes. Remove the pan from the heat.

Reduce the heat to medium-low (about 300 to 325F). rub the ribs with the salt and ¼ cup of the oil. Wrap each slab separately in heavy-duty aluminum foil, wrapping tightly to form a packet. Place on grilling grate, and cook until the ribs are tender and done, about 1 ½ hours, turning the packets occasionally. Carefully remove from the grilling grate. Brush the grilling grate with the remaining 1 tablespoon oil, and increase the heat to medium-high (about 375 to 400F). Remove the ribs from the foil, and arrange on the grilling grate. Cook, basting often with the bourbon sauce, until a crust forms on the outside of the ribs, about 2 minutes. Remove the ribs, and brush with the bourbon sauce. Cut the ribs between the bones, and serve with the remaining bourbon sauce.

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