Maple-Bourbon Glazed Baby Back Ribs

Ingredients

• 2 racks baby back pork ribs
• 3 tbsp brown sugar
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 0,5 cup pure maple syrup
• 0,33 cup bourbon whiskey
• 3 tbsp apple cider vinegar
• 2 tbsp tomato paste
• 1 tbsp Dijon mustard
• 3 cloves garlic cloves, minced
• 2 tbsp unsalted butter
• 1 tbsp kosher salt

Instructions

1. 1

   Preheat the grill or smoker to 275°F (135°C) with indirect heat and add a handful of soaked hickory chips for smoke.

2. 2

   Pat 2 racks of baby back ribs dry, remove the silverskin from the back, and rub generously with the spice mix (brown sugar, smoked paprika, garlic powder, salt, pepper) until fully coated.

3. 3

   Place ribs bone-side down on the indirect side of the grill, close the lid, and smoke for 2.5 hours until the surface turns deep mahogany and the meat begins to pull back from the bone.

4. 4

   Meanwhile, simmer bourbon, maple syrup, apple cider vinegar, Dijon, tomato paste, and minced garlic in a saucepan over medium heat for 10-12 minutes until reduced and glossy enough to coat the back of a spoon.

5. 5

   Wrap each rack tightly in foil with 2 tbsp of the glaze and 1 tbsp butter, then return to the grill for 1 hour until the ribs feel tender when probed.

6. 6

   Unwrap the ribs carefully, brush generously with more glaze, and grill uncovered for 15 minutes, flipping and basting every 5 minutes to caramelize the crust.

7. 7

   Rest the ribs loosely tented with foil for 10 minutes, then slice between the bones and serve with the remaining warm glaze.