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Hickory-Smoked Baby Back Ribs With Apricot-Bourbon Barbecue Sauce

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Hickory-Smoked Baby Back Ribs With Apricot-Bourbon Barbecue Sauce

Ingredients

  • 1 tbs. plus 2 tsp. kosher salt
  • 1 tbs. plus 1 tsp. chili powder
  • 2 tsp. cumin seeds, coarsely ground (preferably in a mortar)
  • 2 tsp. coriander seeds, coarsely ground (preferably in a mortar)
  • 2 tsp. granulated garlic
  • 2 tsp. granulated onion
  • 1/2 cup apple juice
  • 2 tbs. cider vinegar
  • 2 tbs. worcestershire sauce
  • 6-1/2 lb. baby back pork ribs, membrane removed, cut between the ribs into 6 smaller slabs
  • 2-1/2 cups hickory wood chips, soaked in water for at least 30 minutes and drained
  • 1/2 cup dry hickory wood chips (for a gas grill)
  • 2 tbs. unsalted butter
  • 1 medium yellow onion, chopped
  • 2 medium cloves garlic, finely chopped
  • 1 cup apricot preserves
  • 1 cup heinz chili sauce
  • 1/2 cup plus 1 tbs. bourbon
  • 1/3 cup cider vinegar
  • 1/4 cup packed light brown sugar
  • 2 tbs. worcestershire sauce
  • 2 tbs. spicy brown mustard, such as gulden’s
  • 1/2 medium serrano or jalapeño chile, finely chopped
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Published 2014-09-09 14:44:48 (2 years ago).

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