| Level: | Intermediate |
| Total: | 3 hr 10 min |
| Active: | 45 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon vegetable oil
- 1/2 large onion, chopped
- 3 cloves garlic, chopped
- 2 tablespoons chili powder
- Kosher salt and freshly ground black pepper
- 1/4 cup bourbon
- 1 cup ketchup
- 1/2 cup brewed coffee
- 1/3 cup light brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 2 racks baby back pork ribs (4 to 5 pounds)
Instructions
- Heat the oil in a medium saucepan over medium heat. Add the onions, garlic, chili powder and 1/2 teaspoon salt and cook, stirring occasionally, until the onions are softened, about 10 minutes. Add the bourbon and cook until slightly reduced, 2 to 3 minutes. Then add the ketchup, coffee, 1/2 cup water, brown sugar, cider vinegar and Worcestershire. Increase the heat and bring to a boil; lower the heat and simmer until slightly thickened and the onions are tender, about 25 minutes. Transfer the mixture to a blender and puree until smooth (be careful when blending hot liquids). Transfer the sauce to a bowl and cool slightly.
- Preheat the oven to 325 degrees F. Line a baking sheet with heavy-duty aluminum foil.
- Sprinkle the ribs with salt and pepper, and coat the racks on both sides with about 2 cups total of the barbecue sauce (reserve the remaining sauce). Put the ribs, bone-side down, on the prepared baking sheet and wrap each rack with foil. Bake until the meat is tender and pulling away from the bone, about 2 hours.
- Remove the foil and turn the ribs bone-side up. Preheat the broiler to high. Brush the bone side of the ribs with half of the remaining sauce, and broil until lightly charred in spots, about 5 minutes. Turn the ribs over, brush with the remaining sauce and broil again until charred stops on top, another 5 minutes. Cut the racks in half and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1348 |
| Total Fat | 88 g |
| Saturated Fat | 30 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 2 g |
| Sugar | 26 g |
| Protein | 99 g |
| Cholesterol | 352 mg |
| Sodium | 1554 mg |
Reviews
The ribs seemed dried out. The juice from the meat came out a lot. They were very tender, but needed a lot more sauce.
Very good oven rib recipe. I followed the recipe and will definitely prepare this again.
Followed recipe exactly as written. Ribs were tender and juicy and sauce was very flavorful. Saved some sauce for dipping which was good as a lot if the flavor had cooked off the ribs.
This is great
A keeper
A keeper
Fantastic!!
Although I love Valerie and her recipes i found these ribs very bland ..sorry Val
Maybe it’s just me, but I found these ribs to be seriously overcooked and the sauce was bitter with an aftertaste. The only thing I did differently was halve the recipe and only made one slab and I’m glad I did. I would hate to waste 2 slabs of ribs. Big problem is wrapping the slab in foil for cooking. You could not see that they were “overcooking” unless you unwrapped them and if you did that the juices would all run out. Falling off the bone is one thing – disintegrating is quite another. Also I didn’t think the sauce had much going for it as well. It had an odd taste – not sweet, not smoky, just blah.
Delicious!
These were the most succulent ribs ever. Everyone loved them.
Wonderful oven-baked ribs recipe! The meat was tender, juicy and filled with great bbq flavor. We will be adding this to our regular recipe rotation from now on. My fiancé is a bbq expert, and can’t wait to make these again!