Bourbon & Bones

Baby back ribs braised with bourbon and cider vinegar, then charred on the grill

Baby back ribs rubbed with BBQ seasoning, braised low and slow in a bourbon and apple cider vinegar bath, then finished on the grill for a caramelized, slightly charred finish.

Equipment Needed

• Baking sheet
• Heavy-duty aluminum foil
• Grill
• Small bowl

Bourbon & Bones

Baby back ribs rubbed with BBQ seasoning, braised low and slow in a bourbon and apple cider vinegar bath, then finished on the grill for a caramelized, slightly charred finish.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 3 hours hrs 5 minutes mins

Total Time 3 hours hrs 35 minutes mins

Servings: 1 Servings

Course: Entrees

Cuisine: American BBQ

Ingredients Method

Ingredients

  

Main

• 1 rack baby back ribs
• 2 to 3 tablespoons BBQ dry rub
• 1/4 cup apple cider vinegar
• 1/4 cup bourbon
• 3 tablespoons honey
• 2 tablespoons Worcestershire sauce
• 2 cloves garlic minced (optional); optional
• 1 tablespoon Dijon mustard (optional) optional
• BBQ sauce for basting (optional); optional

Method

 

1. Preheat oven to 275 degrees F.
2. Remove the membrane from the back of the ribs. Use a knife to loosen one corner, then grip with a paper towel and peel it off in one motion.
3. Rub dry rub generously over both sides of the ribs. Let sit at least 15 minutes, or refrigerate up to 2 hours for deeper flavor.
4. In a small bowl, whisk together apple cider vinegar, bourbon, honey, Worcestershire, garlic, and Dijon if using.
5. Place ribs on a large sheet of heavy-duty foil, meat-side up. Pour braising liquid over and around the ribs. Wrap tightly to seal, forming a foil pouch with no gaps.
6. Place foil pouch on a baking sheet and bake 2.5 to 3 hours until ribs are tender and meat begins to pull back from the bones.
7. Preheat grill to medium-high heat. Carefully open the foil pouch away from you to release steam. Transfer ribs directly to the grill meat-side down.
8. Grill 5 to 7 minutes per side for char and caramelization. Baste with BBQ sauce during the last few minutes if desired.
9. Rest 5 minutes before slicing between the bones.

How to Know It's Done

• Oven: 275 degrees F for 2.5 to 3 hours
• Grill: Medium-high heat, 5 to 7 minutes per side
• Ribs are done when meat has pulled back from the bone tips by about 1/4 inch and is tender with no tug.

Cook's Notes

• Removing the membrane before cooking is not optional if you want tender ribs — it acts as a moisture barrier and prevents the rub from penetrating the meat.
• A small amount of liquid smoke added to the braising liquid adds a convincing wood-smoke note when grilling is not an option.