Hickory-Smoked Baby Back Ribs with Apricot-Bourbon Barbecue Sauce
- 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
- Produce
- Cumin seeds (2 tsp.)
- Garlic, granulated (2 tsp.)
- Garlic (2 medium cloves)
- Onion, granulated (2 tsp.)
- Serrano or jalapeno chile, medium (1/2)
- Yellow onion, medium (1)
- Meat
- Baby back pork, ribs (6 1/2 lb.)
- Condiments
- Apricot preserves (1 cup)
- Cider vinegar (7 1/3 Tbs.)
- Heinz chili sauce (1 cup)
- Mustard, spicy brown (2 Tbs.)
- Worcester sauce (4 Tbs.)
- Cooking & Baking
- Brown sugar, packed light (1/4 cup)
- Chili powder (1 1/3 Tbs.)
- Coriander seeds (2 tsp.)
- Kosher salt (1 2/3 Tbs.)
- Drinks
- Apple juice (1/2 cup)
- Dairy
- Butter, unsalted (2 Tbs.)
- Beer, Wine & Liquor
- Bourbon (9/16 cup)
- Other
- 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)
Preparation
Read recipe preparation on finecooking.com
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Recipe Stats
Published July 5, 2012 (7 months ago).
17 people saved this recipe.
