Ribs are another food that I have tried a number of ways. I’ve done them on the grill, in the smoker, boiled and then roasted, braised, and any other way you can name. If you want falling off the bone ribs with a ton of flavor, you will not find a recipe that beats this one. It is not traditional, but it works great.
Ingredients:
Meat
2 racks of pork loin ribs (or baby back) cut in half
Rub
1 cup light brown sugar
½ cup kosher salt
1 tbsp chili powder
1 tsp jalapeño flakes
1 tsp garlic powder
1 tsp onion powder
1 tsp rubbed thyme
1 tsp mustard powder
1 tsp smoked paprika
1 tsp cracked black pepper
¼ tsp cayenne powder
Braising Liquid
1 cup Bourbon
1 cup water
2 cloves minced garlic
3 tbsp honey
1 tsp Worcestershire sauce
Directions:
1. Combine rub ingredients in a bowl. Rub all over ribs. Put ribs in a plastic bag and refrigerate overnight (at least 4 hours, but preferably 12 or more)
2. Cut a piece of heavy duty foil about 3 feet long with shiny side up.
3. Place a ½ rack on the foil
4. First fold the foil lengthwise, then close up the side by folding over. Be sure to seal tightly but be very careful not to puncture the foil. A hole will ruin the process. Be sure to leave the end open.
5. Repeat steps 2-4 for the remaining racks.
6. Preheat oven to 250F
7. Combine braising liquid ingredients. Microwave the ingredients for 1 minute.
8. Divide liquid between bags. Fold end over 2-3 times to seal the bags. Double check all the way around to make sure seams are tight.
9. Place bags on cookie sheets and place in the middle of the oven. Cook for 2.5 hours.
10. Remove ribs from oven and allow to cool to touch.
11. Pour liquid from each bag into a large sauce pot (be careful this can be hot).
12. Bring sauce to a boil and reduce by at least half.
13. Brush sauce all over ribs. Turn on broiler and broil until starting to crisp all over (about 1-2 minutes). Continue reducing sauce.
14. Remove ribs, cut into 2 rib portions. Toss in sauce and serve.
