Ingredients

  • 2 racks baby back ribs, cut in half (about 24 ribs total)
  • 2 bay leaves
  • 1 tsp freshly ground black pepper
  • 1/2 cup bourbon
  • 2 tbsp (packed) brown sugar
  • 1 tbsp canola oil
  • 2 cloves garlic, sliced
  • 2 tbsp honey
  • 2 (12 oz. each) bottles lager or pale ale
  • 1 cup ketchup
  • 1 1/2 tsp kosher salt
  • 1/4 cup robust (strong) molasses
  • 1 small onion, finely chopped
  • 1 cup red wine vinegar
  • 8 fresh thyme sprigs
  • 1/4 cup water

Ready In 430 Minutes

Servings: 6

Cooking Instructions

Step 1

  • In a medium saucepan, whisk together water, lager or pale ale, molasses, thyme sprigs, garlic, honey, salt, bay leaves, and black pepper.Bring to a boil, remove from heat, and allow to cool completely.
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Step 2

  • Place two halves of rib racks in each of two resealable plastic bags. Divide the cooled marinade between the two bags, seal, then massage the sauce over the ribs. Refrigerate for at least 4 hours, and preferably overnight.
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  • Length: 240 minutes

Step 3

  • Heat canola oil in a large saucepan set over medium-high heat.
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Step 4

  • Add onion and cook, stirring frequently, until the onion is light golden brown, 5 to 6 minutes.
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  • Length: 5 minutes

Step 5

  • Add garlic and cook for additional 30 seconds. Stir in red wine vinegar and cook until the vinegar is reduced to about 3/4 cup, 5 to 6 minutes.
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  • Length: 5 minutes

Step 6

  • Remove from heat and stir in ketchup, molasses, water, bourbon, brown sugar, kosher salt, and pepper.Return saucepan to stove and simmer for 10 to 15 minutes, or until the sauce thickens. The sauce can be prepared 1 day ahead.Preheat oven to 250 degrees F.Line a large baking sheet with a double layer of foil.
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  • Length: 10 minutes

Step 7

  • Remove ribs from marinade and lay them on the baking sheet.
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Step 8

  • Pour half of the marinade (contents of one bag) over the ribs. Discard the remaining marinade.Cover the ribs tightly with foil and bake in the oven for 1 1/2 to 2 hours, or until the outside of the ribs turns opaque (in other words, the outside won't look raw anymore).
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  • Length: 120 minutes

Step 9

  • Brush grill with canola oil or spray with cooking spray and preheat it to high heat.
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Step 10

  • Pour 1 cup bourbon-molasses sauce into a bowl to use for basting.
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Step 11

  • Lay the ribs on the grill and sear for 1 minute per side. Reduce heat to low, baste ribs, and close cover. Grill until the ribs are cooked through, basting and turning every 5 minutes, about 20 minutes total.
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  • Length: 26 minutes

Step 12

  • Remove from grill, let rest for 10 minutes, then serve with remaining bourbon-molasses sauce.
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  • Length: 10 minutes