Take classic ribs to the next level with
a sweet and savory infused sauce.
Makes
Makes 10 to 12 servings
Total Time
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Ingredients
Test Kitchen Approved
PRO TIP
If you don’t have
any bourbon on
hand or just
prefer to skip it
altogether, you
can substitute
1/3 cup water and
2 tablespoons
vanilla extract
for the bourbon,
if desired.
Instructions
Stir together salt, 2 teaspoons black
pepper, and red pepper in small bowl.
Pat ribs dry. Using a sharp knife,
pierce thin membrane on back
of ribs; peel off, and discard.
Sprinkle both sides of ribs with salt
mixture. Cover with plastic wrap,
and refrigerate for at least 8 hours
or overnight. Let stand at room
temperature for 30 minutes.
Preheat oven to 250°. Line 2 large
rimmed baking sheets with foil.
Place ribs in an even layer on
prepared pans; cover tightly with foil.
Bake until tender, about 2 hours.
Bring bourbon, honey, ketchup,
Worcestershire, vinegar, mustard,
cane syrup, hot sauce, and remaining
½ teaspoon black pepper to a boil in
a medium saucepan over medium-
high heat. Reduce heat to medium;
cook, stirring occasionally, until
thickened, about 30 minutes. Cover
and refrigerate until ready to use.
Preheat grill to medium-high heat
(350° to 400°).
Grill ribs, basting with sauce, for
15 minutes per side. Let stand for
10 minutes before serving. Serve
with barbecue sauce.
