Double Smoky Ribs with Bacon-Bourbon BBQ SaucePORK
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
- 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.
- 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.
- Soak 2 large handfuls apple or hickory wood chips for 1-2 hours.
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|Calories530Calories from Fat230|
|% DAILY VALUE|
|Calories from Fat230|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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