Grilled pork rib on a grill's cooking grid.

Double Smoky Ribs with Bacon-Bourbon BBQ Sauce

Name: Double Smoky Ribs with Bacon-Bourbon BBQ Sauce Recipe
Prep time: 2 h
Cook time: 2 h
Yield: 8 Servings
Cuisine: Pork
Ingredients: 3 lb Boneless Country Pork Ribs (8 ribs, OR pork back ribs); 2 tbsp Smoked Paprika; 1 tbsp Sugar; 1 tsp Onion Powder; 1 tsp Garlic Powder; 2 tsp Kosher Salt; 1 tsp Black Pepper; 1/4 tsp Cayenne; 1 tbsp Vegetable Oil; 2 slices Bacon, cut into 1-inch pieces; 1 md Yellow Onion, chopped; 2 cloves Garlic, minced; 12 oz Chili Sauce (1 cup); 1/2 cup Peach Preserves; 1/3 cup Bourbon (can substitute orange juice); 1/3 cup Cider Vinegar; 2 tbsp Spicy Brown Mustard; 2 tbsp Worcestershire Sauce; 2 tbsp Molasses (not blackstrap); 1/2 tsp Hot Pepper Sauce; Additional Items; Medium Saucepan; Small Bowl; Smoker Box; Apple or Hickory Wood Chips; Shallow Alumnium Foil Pan; Paper Towels

Recipe and Photo Courtesy of Pork Checkoff

Makes: 8 servings
Prep Time: 30 - 120 minutes
Cook Time: 60 - 90 minutes

Ingredients:

Boneless Country Pork Ribs (8 ribs, OR pork back ribs)
Smoked Paprika
Sugar
Onion Powder
Garlic Powder
Kosher Salt
Black Pepper
Cayenne
Vegetable Oil
Bacon, cut into 1-inch pieces
Yellow Onion, chopped
Garlic, minced
Chili Sauce (1 cup)
Peach Preserves
Bourbon (can substitute orange juice)
Cider Vinegar
Brown Mustard
Worcestershire Sauce
Molasses (not blackstrap)
Hot Pepper Sauce

Additional Items:

• Medium Saucepan
• Small Bowl
• Smoking Pouch or Smoking Box
• Apple or Hickory Wood Chips
• Disposable Aluminum Pan
• Paper Towels

Directions:

To make BBQ Sauce (Makes about 2 1/2 cups sauce)

Heat 1 tbsp oil in medium saucepan over medium heat.
Add 2 slices bacon and cook, stirring occasionally, until crisp and browned, about 5 minutes.
Using a slotted spoon, transfer bacon to paper towels, leaving fat in saucepan. Let bacon cool.
Add 1 chopped yellow onion to saucepan and cook, stirring occasionally, until golden brown, about 4 minutes.
Stir in 2 cloves minced garlic and cook until fragrant, about 1 minute.
Stir in 12 oz chili sauce, 1/2 cup peach preserves, 1/3 cup bourbon, 1/3 cup vinegar, 2 tbsp mustard, 2 tbsp Worcestershire sauce and 2 tbsp molasses.
Bring to a simmer and reduce heat to medium-low.
Simmer, stirring often, until reduced by about one quarter, 20 to 25 minutes.
Finely chop cooled bacon and stir into sauce; add 1/2 tsp hot pepper sauce.
Let cool.

Note: Sauce can be refrigerated for up to 4 days.

To Make Ribs:

Soak 2 large handfuls apple or hickory wood chips for 1-2 hours.
Mix 2 tbsp paprika, 1 tbsp sugar, 1 tsp onion powder, 1 tsp garlic powder, 2 tsp salt, 1 tsp black pepper and 1/4 tsp cayenne pepper together in small bowl.
Season ribs with paprika mixture.
Let ribs stand at room temperature for 15 to 30 minutes.
Prepare an outdoor grill for indirect cooking with medium heat, about 350ºF.
Use a smoker box or create one using small, shallow aluminum foil pan.
Remove cooking grates.
Preheat grill on high.
Turn one burner off.
Place disposable aluminum foil pan over a burner, adding 1 handful of drained chips. Replace grates.
Lightly oil grill grate.
Grill ribs with indirect heat, with the lid closed, for 30 minutes.
Add remaining drained chips to smoker box.
Grill, with lid closed, turning occasionally, until tender, about 1 hour more.
During the last 15 minutes, brush ribs with some of the sauce, turning every few minutes to glaze.
Transfer to platter, cover tightly with aluminum foil, and let stand for 5 to 10 minutes.
Serve hot with remaining sauce, if desired.