One of Wurstmeister Mike's favorite rib recipes!
Ingredients
- 4 lbs. side or back ribs
For the Dry Rub
- 1 tbsp garlic powder
- 1 tbsp dry mustard
- 1 tsp ground ginger
- 1 tsp salt
- 1 tbsp freshly ground black pepper
- 1 tbsp oregano
- 3 tbsp smoked paprika
- 1 tsp ground nutmeg
For the Bourbon BBQ Sauce
- 3 tbsp olive oil
- 6 cloves minced garlic
- 1 medium red onion, chopped
- 1 cup tomato sauce
- 1/2 cup ketchup
- 1/2 cup apple cider vinegar
- 1/2 cup orange juice
- 1/2 cup bourbon whiskey
- 1 cup brown sugar
- 1/2 cup honey
- 1 tbsp hot sauce
- 2 tbsp smoked paprika
- 1 tbsp oregano
- 1 tbsp fresh ground ginger root
- 1 tsp ground nutmeg
Instructions
Mix together all the ingredients for the dry rub until evenly combined.
Coat pork ribs with the dry rub and let them sit in the refrigerator for a couple of hours or overnight. Store any unused dry rub in an airtight container for later use.
For the Bourbon BBQ Sauce
Heat the olive oil over medium heat in a medium saucepan.
Add the garlic and onions and cook until the onions have softened, stirring occasionally.
Add the remaining ingredients for the sauce and simmer very slowly for about 30-40 minutes, or until the sauce reaches a brush-able consistency, stirring occasionally.
Let the sauce cool for a half hour or so then puree the sauce in a food processor or with an immersion blender.
Cook the ribs very slowly on the grill for a couple of hours by using only one burner of your grill and cooking the ribs on the opposite side, not under the direct heat, turning occasionally.
Or you can cook the ribs in a covered roasting pan in a 275°F oven for about 2 hours. Either way, you decide to cook them, finish the ribs by grilling them directly over medium heat, brushing on the BBQ sauce and turning them after a minute or two. Do about 3 coats of sauce on each side of the ribs. Remove from the grill and serve.
*Recipe by Rock Recipes