|
CREOLE SMOKED BABY BACK RIBS |
|
The Bourbon Sauce
2 tablespoons of bottled chili sauce (30ml)
¾ cup of hickory flavored BBQ sauce (175ml)
¼ cup of bourbon (60ml)
3 tablespoons of cider vinegar (45ml)
2 tablespoons of maple syrup (or honey) (30ml)
1 tablespoon of Worcestershire sauce (15ml)
1 teaspoon of Tabasco sauce (5ml)
2 racks baby back ribs (5lb or 2.5 kg)
4 handfuls of hickory wood chips
Combine the rub ingredients in a small bowl and mix well. Pat all sides of the
beef ribs generously with the rub. Place in a sealable plastic bag and
refrigerate for at least 5 hours.
To make the bourbon sauce, place all of the ingredients with the exception of
the
Prepare Barbecue to 200ºF/100ºC using indirect heat.
If you are using charcoal, cook the coal until they are ash on the outside, but
still holding their shape.
For a gas grill, preheat the grill to high on one side leaving the other side
off.
Place the baby back ribs directly on the cool side of the grill and cook slowly
for approximately 2 hours until nicely browned and cooked through.
After 1 ½ hours, brush the ribs with the bourbon sauce every 15 minutes until
the allotted time has passed.
Yield: 4 servings
|
