Shelly's Recipe

BOURBON BARBECUE PORK RIBS

Category: Ribs

4 to 5 lbs pork ribs
Salt and pepper

No-Cook Bourbon Barbecue Sauce
29 oz no sugar added tomato sauce
6 oz no sugar added tomato paste
2 oz bourbon
2 tbsp white vinegar
2 tbsp liquid smoke
1 tbsp Worcestershire sauce
1/2 tbsp hot sauce
3/4 cup sugar
1/4 cup brown sugar
2 tbsp red onion, finely chopped
1 small clove garlic, minced
1/4 tsp garlic powder
1 tbsp kosher salt
1 tsp black pepper
1 tsp onion powder

Preheat oven to 290. Season the ribs liberally with salt and pepper on both sides and place in a proportionate size deep roasting pan. Add 1 cup barbecue sauce and 2 cups water over the ribs until almost completely submerged; if not add a bit more sauce and water or use a smaller pan. Cover tightly with aluminum foil, place on center rack of the oven, and bake for about 2 hours or until meat is almost falling off the bone.

Remove, drain liquid immediately, and coat cooked ribs with fresh barbecue sauce. It is best to make the ribs a day ahead up to this point. Refrigerate overnight and bring to room temperature before grilling. Preheat a grill to high. Place ribs on grill and grill for just a few minutes on each side. Serve.

No-Cook Bourbon Barbecue Sauce: Combine sauce ingredients in a bowl and whisk well to combine. Reserve in the refrigerator. Note: If you have extra sauce, freeze it.