Bourbon BBQ

Ribs, brisket, chicken. This sauce is a delicious addition. So today we are doing ribs.

The bourbon part can be optional and you should leave it out if you want to feed this to children, but it adds that extra kick that you just can't duplicate. So keep it if you aren't serving kids.

Here's what you'll need

Sauce
1/4 cup kethcup
2 Tablespoons brown sugar
2 Tablespoons worcestershire sauce
2-3 cloves of garlic, minced
2 Tablespoons vinegar
1/4 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
2+ shots of bourbon (when cooking with alcohol my rule is if you won't drink it, don't cook with it. So choose a brand/type that you like)


Dry rub
1 Tablespoon salt
1 Tablespoon paprika
1/2 Tablespoon brown sugar
1/4 teaspoon cayenne pepper


And of course, one rack of rib. You'll need tin foil to wrap the ribs. I recommend buying the bigger size so you can cover the whole rack.


You can grill or slow cook these guys in the oven. If you're going oven, pre-heat to 250. When making this recipe remember it's slow cooked, the key word being slow. The ribs need to cook for around 3 hours. That way they are tender, fall of the bone awesome.


To make the sauce, put all of the ingredients in a small pan, usually known as a sauce pan-catchy. 

Simmer on the lowest possible setting for around 20 minutes. You'll want to stir it frequently. 

Opps, forgot that you need to turn the phone sideways or the video will look weird like this. 




Again, I'm new at this.
Taste the sauce often, partially because you can and also to test it out and see if it's too spicy, sweet, etc. Add little bits of cayenne if you want more spice and brown sugar if you want more sweet. If any of the flavors are too overwhelming for you, just add more ketchup, wait a few minutes, taste again and then go from there.


While the sauce is cooking make the dry rub. Again, just throw all the ingredients together and taste. I like to mix it with my fingers. It helps break up the brown sugar chunks.

Next take out a big ol' piece of tin foil. Make sure it's big enough to cover your rack of ribs.
Then massage your dry rub into the meat.

Get it in there. Put it all over the place.

Now wrap the ribs in the tin foil. Close it up into a tight little cocoon burrito. 

Place it on a cooking sheet in the oven. Flip the ribs every hour. 

Check after three hours by cutting in the middle of the rack. The meat should effortlessly separate.


If you're grilling, set the grill to low. I used this aluminum cooking sheet to catch any meaty drippings. You have to be careful here because the meaty drippings can catch on fire. I learned that the hard way last summer.


While you are waiting the three hours for the ribs to slowly transform themselves, build a giant slip n slide.

(6'5'' man for size reference)

When the rib are cooked, smoother with the saucy goodness. I don't have a beautiful finish picture here because I made these at a friends house for a party and they were eaten too quickly.