I adapted this from a recipe I accidentally found on the FoodTV website. The alcohol cooks out and the sweet flavor remains, vying for a ittle spice from the chiles.
Serving Size : 4

2 slabs baby back ribs
1 cup bourbon, divided
1 cup apple juice
Kosher salt and freshly ground black pepper to taste
2 teaspoons red pepper flakes, divided
2 tablespoons grill seasoning (such as Montreal steak seasoning)
5-6 cloves garlic, finely minced with a little kosher salt to make a paste
16 ounces of homemade or commercially prepared barbecue sauce of choice (such as Jack Daniel's Old No 7).

Using a small sharp paring knife, remove the thin membrane from the bony side of the ribs (this promotes much more tender ribs). Cut the ribs into smaller even sized portions of 1-2 ribs each, and place them into a shallow baking dish meat side up. in a large measuring cup or bowl, combine 3/4 cup of the bourbon with the apple juice and 1 teaspoon of the red pepper flakes. Set aside 1/4 cup bourbon and 1 teaspoon red papper flakes for use later. Pour the marinade over the ribs with the bourbon, cover tightly and chill to marinate 1-2 hours. Preheat oven to 250 F. Remove the ribs from the marinade, discarding the marinade, and pat dry with paper towels. Rub the meat side with the salt, pepper and the remaining teaspoon of red pepper flakes, grill seasoning, and the garlic. Return the ribs to the baking dish, place into the oven for 3 to 3 1/2 hours.

Prepare a charcoal or gas grill for indirect heat. Remove the ribs from the oven and hold for grilling. Mix 1/4 cup of the bourbon with the BBQ sauce and then coat the ribs with the mixture. Place the ribs on the grill and cook for about 15 minutes. Remove from the grill and arrange on a platter.


Copyright 2002 Carol Stevens, Shaboom's Kitchen, All Rights Reserved