Sweet Bourbon Baby Backs

nfreshr

<div>This is a great recipe. Thanks, Alyssa! After making it the first time, following the recipe, I modified it slightly. With my modifications and adjustments, it became a 5-star for my friends &amp; family. I have made it numerous times over the years. I just splash the ribs with the bourbon to moisten them before rubbing on the dry rub, so I use less bourbon than the recipe calls for. (I use a sweet bourbon such as Royal bourbon. ) I use about 2 Tbsp. of rib rub, mixed with 1/4 tsp. of black pepper, about 1 1/2 Tbsp. of minced garlic (usually from a jar), and 1/4 C. of brown sugar. The brown sugar is the key to a better flavor mix for me for pork ribs and with the BBQ sauce I use (K.C. Masterpiece Original). (I saw below that Alyssa uses honey in her BBQ sauce, so same principle.) I add apple juice to the bottom of the pan only, avoiding pouring over the ribs, to cover the bottom of the pan to maybe 1/2 inch deep. You want to add enough juice to "steam" and tenderize the ribs without it all evaporating off during baking. I cover tightly with aluminum foil. I even press the inside edges down a bit to keep juices dripping back into the pan. I bake at 300 degrees for 2 - 2 1/2 hours, depending on how many pans I have in the oven and how thick the ribs are. They are done baking when the fat has been rendered &amp; the meat is practically falling off the bone. My husband finishes them off on the grill. He brushes them with the BBQ sauce &amp; cooks them on the "indirect" side of the grill for juicier BBQ sauce. (For crispy sauce, one can cook them on the direct side.) He cooks just until the BBQ sauce is "set" - not longer (they already have been cooked in the oven). We try to "finish" on the grill while the ribs are still warm from the oven; they do not do quite as well "finishing" on the grill after being refrigerated. However, refrigerated leftovers (if any!) do reheat OK in the microwave. I'm making these ribs again today for the 4th of July. Right now the house smells fantastic! It's raining hard outside, though, so we may try others' suggestions to "finish" the ribs in the oven under the broiler this time, after removing them from the original juicy pans. Thanks for all the helpful reviews! Time to get the ribs out of the oven!...<br /></div>