Maple-Bourbon Glazed BBQ Baby Back Ribs

Ingredients

• 2 racks baby back pork ribs
• 0,5 cup brown sugar
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp kosher salt
• 1 cup ketchup
• 0,5 cup pure maple syrup
• 0,25 cup bourbon whiskey
• 3 tbsp apple cider vinegar
• 2 tbsp Worcestershire sauce
• 3 cloves garlic cloves, minced
• 0,25 cup apple juice
• 2 tbsp fresh parsley, chopped

Instructions

1. 1

   Preheat the grill or smoker to 250°F (120°C) with indirect heat and a handful of soaked hickory chips for a gentle smoke.

2. 2

   Pat 2 racks of baby back ribs dry, then peel off the silverskin from the bone side by lifting a corner with a butter knife and pulling with a paper towel.

3. 3

   In a bowl, whisk the brown sugar, smoked paprika, garlic powder, kosher salt, black pepper, and mustard powder into a dry rub, then massage generously into both sides of the ribs.

4. 4

   Place the ribs bone-side down on the grill grate and smoke undisturbed for 2.5 hours, until the surface forms a mahogany bark and the meat pulls back slightly from the bones.

5. 5

   Meanwhile, simmer the ketchup, apple cider vinegar, maple syrup, bourbon, Worcestershire sauce, and minced garlic in a saucepan over medium heat for 12–15 minutes, whisking often, until the glaze reduces and coats the back of a spoon.

6. 6

   Wrap each rack tightly in heavy foil with a splash of apple juice and return to the grill for 1 hour to braise until tender.

7. 7

   Unwrap the ribs, brush both sides liberally with the maple-bourbon glaze, and grill uncovered for another 20 minutes, glazing twice more, until the sauce caramelizes and turns glossy.

8. 8

   Rest the ribs on a cutting board for 10 minutes, then slice between the bones and shower with chopped fresh parsley before serving.