Maple-Bourbon Glazed Baby Back Ribs

Ingredients

• 2 racks baby back pork ribs
• 0,25 cup brown sugar
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp kosher salt
• 2 tsp black pepper
• 0,75 cup pure maple syrup
• 0,33 cup bourbon
• 3 tbsp apple cider vinegar
• 2 tbsp Dijon mustard
• 2 tbsp tomato paste
• 0,25 cup apple juice

Instructions

1. 1

   Preheat the grill or smoker to 250°F (120°C) for indirect cooking, adding a handful of soaked hickory chips for smoke.

2. 2

   Remove the silver membrane from the back of the ribs by lifting a corner with a knife and pulling it off with a paper towel.

3. 3

   In a bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper; rub the mixture generously into both sides of the ribs.

4. 4

   Place the ribs bone-side down on the grill, close the lid, and smoke for 3 hours until the surface is mahogany and a bark forms.

5. 5

   Meanwhile, simmer maple syrup, bourbon, apple cider vinegar, Dijon mustard, tomato paste, and a pinch of salt in a saucepan over medium heat for 8-10 minutes, until reduced and glossy.

6. 6

   Wrap the ribs tightly in foil with a splash of apple juice and return to the grill for 1.5 hours until the meat pulls back from the bones by about 1/4 inch.

7. 7

   Unwrap the ribs, brush generously with the maple-bourbon glaze, and grill uncovered for 15 minutes, glazing twice more, until sticky and caramelized.

8. 8

   Rest the ribs for 10 minutes under loose foil, then slice between the bones and serve with extra warm glaze.