Double Smoky Ribs with Bacon-Bourbon BBQ Sauce Recipe | Yummly

Double Smoky Ribs with Bacon-Bourbon BBQ Sauce

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Double Smoky Ribs with Bacon-Bourbon BBQ Sauce

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These ribs have a deeply smoked, old-fashioned flavor that goes perfectly with cookout classics like coleslaw, baked beans and corn bread.


  • 3 lb. boneless country pork ribs (8 ribs, OR pork back ribs)
  • 2 Tbsp. smoked paprika
  • 1 Tbsp. sugar
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 2 tsp. kosher salt
  • 1 tsp. black pepper
  • 1/4 tsp. cayenne
  • 1 Tbsp. vegetable oil
  • 2 slices bacon (cut into 1-inch pieces)
  • 1 yellow onion (medium, chopped)
  • 2 cloves garlic (minced)
  • 12 oz. chili sauce (1 cup)
  • 1/2 cup peach preserves
  • 1/3 cup bourbon (can substitute orange juice)
  • 1/3 cup cider vinegar
  • 2 Tbsp. spicy brown mustard
  • 2 Tbsp. worcestershire sauce
  • 2 Tbsp. molasses (not blackstrap)
  • 1/2 tsp. hot pepper sauce
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    1. To make BBQ Sauce: Heat 1 Tbs oil in medium saucepan over medium heat. Add 2 slices bacon and cook, stirring occasionally, until crisp and browned, about 5 minutes. Using a slotted spoon, transfer bacon to paper towels, leaving fat in saucepan. Let bacon cool.
    2. Add 1 chopped yellow onion to saucepan and cook, stirring occasionally, until golden brown, about 4 minutes. Stir in 2 cloves minced garlic and cook until fragrant, about 1 minute. Stir in 12 oz chili sauce, 1/2 cup peach preserves, 1/3 cup bourbon, 1/3 cup vinegar, 2 Tbs mustard, 2 Tbs Worcestershire sauce and 2 Tbs molasses. Bring to a simmer and reduce heat to medium-low. Simmer, stirring often, until reduced by about one quarter, 20 to 25 minutes. Finely chop cooled bacon and stir into sauce; add 1/2 tsp hot pepper sauce. Let cool. Makes about 2 1/2 cups sauce. Sauce can be refrigerated for up to 4 days.
    3. Soak 2 large handfuls apple or hickory wood chips for 1-2 hours.
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