Ingredients

2 racks baby back ribs, (about 2 1/2 pounds)
1 recipe Bourbon Barbecue Sauce, recipe follows
Lemon wedges
Fresh rosemary sprigs

Instructions

Preheat oven to 350 degrees F. Cut the racks of ribs in half crosswise. Rub
the ribs, paying special attention to the meaty side, with 1/2 cup of the sauce. Lay the rib pieces meat side
down in an 11 by 13-inch baking dish. The pieces will overlap slightly. Throw in some lemon wedges and
rosemary sprigs.

Cover the dish tightly with aluminum foil and bake until the meat begins to pull away from the ends of the
bones and the ribs are just tender, about 1 hour. You can bake the ribs up to a day before and keep them
refrigerated. Bring refrigerated ribs to room temperature about 1 hour before you grill them.

Preheat an outdoor grill to medium-high heat. Grill the ribs, brushing them with about half the remaining

sauce, until they're crispy and heated through, about 10 minutes. Move the ribs around as they grill, the
sugar in barbecue sauce makes it easy for them to burn. Let the ribs rest for 5 to 10 minutes before cutting
them into 1 or 2-bone pieces. Put out the rest of the sauce for dipping or brush it over the ribs.
Bourbon Barbeque Sauce:
1/2 cup steak sauce
1/2 cup bourbon or good dark beer
2 tablespoons Worcestershire sauce
1/4 cup packed dark brown sugar
1 teaspoon regular or grainy Dijon mustard
2 pinches red pepper flakes
Kosher salt

Stir all ingredients together in a small bowl until sugar is dissolved. The sauce will keep in the
refrigerator for up to 2 weeks.

Yield: 1 1/2 cups