Bourbon Baby Back Ribs

I made this recipe for our memorial day BBQ. It was my first time making ribs, and I was concerned that I wouldnt get the crowd pleaser results I wanted forom a "Quick recipe". I wasn't disappointed. The ribs all went and everyone loved them. I boiled the ribs for 30 min in a bath seasoned with a bay leaf, peppercorns and some sea salt and then seasoned the ribs themselves with a quick rub (suggested by Kathi way down at teh bottom of teh reviews) before slathering them in teh modified sauce. next time I think I'll add a touch of brown sugar to the sauce as I like a sweeter BBQ sauce...but otherwise - thumbs up! I'll definitely make these again.

• danalynn16

• New york, NY

• 5/28/2008

I've gotten nothing but compliments on this recipe

• Anonymous

• waukesha, wi

• 10/16/2007

The four forks are for the SAUCE. Easy and wonderful and I like to add some honey or brownsugar depending on the kind of bottled sauce I begin with. Pair this sauce with the "Southwestern Style Baby Back Ribs" and you have a total winner.

• Anonymous

• Albuquerque, NM

• 6/9/2007

I agree that the sauce is abosolutely worth the effort. I've made this with a number of different bottled sauces and it always comes out great. I too do a slow roast, with a rub, for about two hours and finish the ribs on the grill. That's the reason for three forks; the sauces is great but the rib recipe isn't.

• Anonymous

• Manassas, Virginia

• 5/15/2007

I boiled the ribs for about 15 minutes before putting on the grill...this cuts down on the cooking time and you have less chance of burning... the sauce was ok, but it was a bit too sweet..I will try another BBQ sauce next time..one that has a more smokey flavor. I will make again.

• Anonymous

• Westminster, Ca

• 8/16/2004

The sauce is great...HOWEVER...I really don't understand cooking ribs...and having them be done and tender....in 23 minutes. I did as someone suggested and cooked the ribs in the sauce. At a low temp and for 2 hours. Great flavor.

• Anonymous

• The Rockies

• 8/4/2004

Delicious. Just made these tonight. Took me a little longer to get the ribs really tender. Used Penzeys spices. A keeper.

• Anonymous

• Whitewater, WI

• 8/1/2004

The hassle of buying all the extra ingredients and stewing them up for the BBQ was WELL WORTH IT! And it made so much that I froze the left over sauce and used it on ribs three additional times. For some reason I accientally used rum instead of bourbon, but it tasted great anyway. Try to plan ahead on this one, my husband was extremely hungry by the time I finally finished brewing up the sauce.

• Anonymous

• San Diego, CA

• 7/13/2004

让我的舌头拍打我的牙齿!用里克贝里斯polo Roasted Red Pepper&Honey as the sauce base, hickory chips on the gas grill. These ribs are all mine!

• Anonymous

• Harleysville, PA

• 5/23/2004

Tried Kathy EK's rub and found it a bit too spicy. I think I'll back off the 2TB of pepper (tried doing this to the chili powder, but it made no difference) to 1tsp next time. I also doubled the sauce and used it to make BBQ'd chicken the next day. Great tasting sauce. 3.5hrs in my oven wasn't enough for fall off the bone ribs. Very tender though.

• Anonymous

• 4/6/2004

well, hot damn. i always thought baby back ribs were supposed to be a pain in the ribs to make: boil, cook forever, etc... not so. in fact, this recipe's cooking time is a bit longer than necessary. the sauce was super, but then it had two of my fave ingredients: bourbon and cilantro. i hate to admit that i used "Crawford, Texas, The Western White House Bar-B-Q Sauce" (made by Eddie Dean & Co) since I am no fan of our Misleader In Chief. but the sauce was great (especially after the doctoring up as this recipe ordered). Mmmm. I hate the whole rack myself. And washed it down with a liter of Belgian ale, a perfect complement to this dish (though if you prefer a wine, I recommend a gewurtraminer... you snob).

• Bill Richard

• Rockwall, TX

• 1/12/2004

Super easy recipe, great flavor. They still came out a little dry so I will cut the grilling time down a few minutes next time I make these. Served alongside rosemary potatoes, this made a great dinner for two.

• Michelle Mejia

• San Diego, CA

• 5/28/2003

This was great! used rum 'cuz i didn't have bourbon. remember to skin the membrane off of the back of the ribs before cooking. I cooked mine for about 40 minutes over indirect heat on my gas weber with the lid down. Will make this over and over. I guess the kind of bbq sauce you start with will make a difference also, but these were very tasty and tender. I used Napa Valley Vintage bbq and baking sauce. I also use Sweet Baby Ray's.

• Anonymous

• The Doll House, Castro Valley, Ca.

• 3/8/2003

I made these ribs for my husband last night and it is our new favorite baby back rib recipe. I used the previous reviewer Kathy EK's rub recipe and baked the ribs covered in the oven at 325 degrees for 2 hours and 45 minutes. I then removed the lid, slathered the ribs with the barbecue sauce and then raised the oven temperature to 375 degrees cooking them for 30 minutes longer. They were fall apart tender and absolutely delicious! This is a definite make-again recipe!

• Anonymous

• Farmington, CT

• 3/5/2003

these were good, I guess. I cooked them in a roasting pan in the oven instead of on the grill per someone's suggestion. They cooked for close to 3 hours. A couple of tips if you do decide to cook them this way 1) Buy many more ribs than you think you need - they shrink quite a bit. I bought 4 pounds for 5 adults and 2 children and it wasn't enough - v. embarrassing 2) Make at least 3 times as much BBQ sauce and don't put it all on the ribs. Save some. When the ribs came out of the oven the pan was black and the sauce was thick and sludgy - not good for eating. I had to make additional BBQ sauce for the actual meal. I usually have much better luck with ribs.

• Andrea

• Alameda, CA

• 1/13/2003