Let me begin by saying that this is NOT a sponsored post by Traeger Grills or Ace Hardware. I am writing this as I am a self proclaimed Traeger Grill addict. It is THE greatest investment that I have ever made in an outdoor grill in my life. I don’t know what my life would be without it! In fact, I am so obsessed that I getting ready to put an order in for their new Tailgater. It won’t be available until later this summer but there is a limited supply. I just wan’t to be a first to own one. Yep, I’m crazy obsessed.
So now that’s out of the way… My local Ace Hardware was sponsoring a Traeger event this weekend. It’s funny to say, but I love hanging out at the hardware store (for real) and when they sponsor these events, I’m there for awhile!
My friend Jason of 5280 Culinary is hired by Traeger and Ace Hardware as their chef extraordinaire to create unbelievable creations on their grills. Chef Jason makes it, passes out samples and Ace sells the grills because no one walks away thinking that they don’t need one! He had 4 or five grills set up with every type of grillable food! Chicken, brisket, tri tip, pulled pork and even brownies! It was a smorgasbord of tasty vittles, learning a few tips and enjoying the company of Traeger obsessed people like me! It was a fun morning for sure!
Jason travels around doing these demonstrations. Keep your eyes peeled to see if he makes it to your area! Super fun and a great teacher to boot!
So before I even realized that Traeger was going to be sponsoring an event this weekend, I had grilling ribs on my mind. It’s been so dang warm here in Colorado. We are at least 3-4 weeks ahead of things blooming than normal. It’s crazy that all of our leaves are out. In 27 years of living here, I have never seen it this early! Yikes! Anyway, warm days and nights mean that I can get out of the kitchen and fire up the grill!
I have been busy developing recipes for my upcoming book but still need to write for my blog. I didn’t have a recipe for my book about ribs and I always love posting rib recipes on my website so I killed two birds with one stone this week. Bourbon Whiskey BBQ Sauce Ribs for the blog and Maple Bourbon sauce for the book! Bourbon Whiskey BBQ Sauce Ribs made it now so you will just have to hold tight for the Maple Bourbon sauce to come out in my book! I love them both!
Bourbon Whiskey BBQ Sauce Ribs is a sweet, tangy sauce with a little bourbon to give it an extra kick. The smokey flavor of the bourbon is the perfect companion to the sauce and the ribs. When the ribs are cooked on the grill, the sauce soaks in. It gives a great crust and flavor to the meaty ribs. In my opinion, grilled ribs should be a food group and the bourbon whiskey sauce should be too. Just make sure you serve extra sauce on the side for slathering all over the ribs.
Napkins required for this one!
- 2 racks of pork Loin Back ribs
- Apple juice
For the Dry Rub
- ¼ cup dark brown sugar
- 1 tablespoon salt
- 1 tablespoon dry yellow mustard
- 2 teaspoons pepper
- 1 teaspoon granulated garlic
For the Bourbon Whiskey Sauce
- 2 cups ketchup
- ¼ cup Worcestershire sauce
- 1 cup cola (Coke or Pepsi)
- ¾ cup apple cider vinegar
- ½ cup Bourbon whiskey (Maker's Mark, Jim Beam, Jack Daniel's)
- ¾ cup dark brown sugar
- 1 tablespoon tomato paste
- 2 teaspoon espresso powder (optional)
- 1 teaspoon granulated garlic
- 2 teaspoon granulated onion
- 1 teaspoon dry yellow mustard
- ½ teaspoon pepper
- 1 teaspoon salt
- To make the dry rub in a medium sized bowl add the brown sugar, salt, mustard, pepper and garlic. Mix to combine well.
- Peel the membrane off from the back of the ribs. Apply an even coat of the dry rub to the back and top of the ribs. Cover and let rest for at least 4 hours or overnight in the refrigerator.
- To make the Bourbon Whisky BBQ sauce, in a medium sized stock pot over medium heat, add the ketchup, Worcestershire, cola, vinegar, brown sugar, bourbon, tomato paste, espresso powder, garlic, onion, mustard, salt and pepper. Whisk to combine well. When the mixture begins to bubble, reduce heat to simmer, cover and cook for 1½ -2 hours or until sauce begins to thicken.
- Cooking option one: Preheat your oven to 300 degrees. Place the ribs, bone side down on a cookie sheet. Pour ¾-1 cup of apple juice to bottom of pan. Cover tightly with tin foil and place in oven. Bake for 1½-2 hours or until the internal temperature of the ribs reaches 201 degrees.
- Baste the ribs liberally on both sides with the sauce. Transfer to a preheated grill bone side down. Cook for about 10 minutes per side. Baste again a repeat one or two more times or until you have reached the perfect BBQ crust to your liking. Let sit for 10 minutes. Cut the ribs into serving sizes to your liking and serve with additional sauce.
- Cooking option two: Preheat your smoker to 180 degrees. Place the ribs, bone side down and smoke for 3 hours. Spray the ribs every 45 minutes or so with apple juice.
- Remove from smoker and raise the temperature to 225 degrees. While the grill is heating up, place the smoked ribs on a large cookie sheet and place about ¾ of apple juice in the bottom of the pan. Cover tightly with foil and place back on the grill. Cook for 2 hours. Remove from heat.
- Raise temperature on grill to 350 degrees. Liberally coat the ribs with the sauce and transfer to a preheated grill bone side down. Cook for about 10 minutes per side. Baste again a repeat one or two more times or until you have reached the perfect BBQ crust to your liking. Let sit for 10 minutes before serving. Cut the ribs into serving sizes to your liking and serve with additional sauce.
This would also be a great sauce for beef ribs.