July 3, 2009

Sassy Baby Back Pork Ribs

Want to try something a little different? Can you imagine cooking ribs in a hearty blend of red wine, bourbon, pineapple, honey and tangy spices? Me too, and I cannot wait to get my teeth on these succulent baby backs.

Sassy Baby Backs
4 to 5 pounds pork loin back ribs
In a small bowl combine:
  • 1 tablespoon freshly ground black pepper
  • 2 teaspoon kosher salt or sea salt
  • 2 teaspoons chili powder
  • 1 teaspoon sugar
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano, crushed
  • 1 teaspoon dried parsley
  • 1 cup dry red wine
  • 1 cup pineapple juice
  • 1/2 cup honey
  • 1/2 cup cider vinegar
  • 1/2 cup soy sauce
  • 1/4 cup yellow mustard
  • 2 tablespoons bourbon
  • 1 teaspoon bottled hot pepper sauce
  • Bottled barbecue sauce (optional)
Sprinkle the Rub evenly over both sides of ribs; rub in with your fingers. If desired, cut ribs into 2 to 3 rib portions.
For sauce, in a large bowl stir together wine, pineapple juice, honey, cider vinegar, soy sauce, mustard, bourbon, and hot pepper sauce; set aside.
Place rib portions, bone sides down, in a large roasting pan. Prepare grill for indirect grilling, except omit drip pan. Test for medium heat above center of grill. Place roasting pan on grill rack in center of grill (not over heat). Pour sauce over ribs. Cover the grill (do not cover pan with foil) and grill for 1 1/2 to 1 3/4 hours or until ribs are tender, spooning sauce over ribs every 20 to 25 minutes.
Remove roasting pan from grill. Remove ribs from sauce. Discard sauce. If desired, rearrange coals for direct grilling. Place ribs on the grill rack directly over the coals for 10 minutes, turning once. If desired, serve with bottled barbecue sauce.
Makes 4 to 6 servings.
Note: To keep roasting pan from blackening, wrap the outside with heavy foil.


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