Break out the Jim Bean, these ribs are awesome! Don’t be put off by the number of ingredients in this glaze or in my rub — this recipe is not difficult and so worth it! I adapted this from a recipe by Emeril Lagasse, but I’ve made so many changes I don’t even know if I have to say that anymore. Also, the ribs can be finished off using the oven broiler if a grill is not available.
Honey, Bourbon, and Root Beer Glazed Baby Back Ribs
- Ribs: 4 to 5 pounds baby back ribs, silver skin removed (see pic below, or have the butcher do it)
- Grilling Rub for Pork
- ½ c Chicken Stock
- 2 (12oz) cans root beer
- 2 T jalapeno pepper jelly
- 1 bay leaf
- 2 T steak sauce
- 1 t Tabasco
- 6 whole cloves
- 1 cinnamon stick
- 1 orange, zested and juiced
- 1 lemon, zested and juiced
- 1/2 t vanilla extract
- 2 t bitters
- 1 c bourbon
- 1/2 c sugar
- 1/4 c honey
Put all the glaze ingredients in a pot and simmer while the ribs are cooking or until thickened. Pass though a strainer and set aside.
Rub the grilling rub all over the ribs (on a rimmed bake sheet) and let sit for at least 20 min. Meanwhile, preheat oven to 275F.
Pour the stock into pan; cover tightly with foil. Bake ribs 1-1/2 to 2 hrs until they very tender.
Remove from the oven, and cool 20-30 min. Meanwhile, preheat the grill to med-high.
Brush ribs generously with the glaze. Turn grill heat to med-low. Grill ribs ~1-2 min each side brushing with more glaze and flipping 4 times to get the glaze to caramelize over the ribs. Serve em up!