BABY BACK RIBS

Baby Back Ribs image

Provided by Valerie Bertinelli

Time 3h10m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon vegetable oil
1/2 large onion, chopped
3 cloves garlic, chopped
2 tablespoons chili powder
Kosher salt and freshly ground black pepper
1/4 cup bourbon
1 cup ketchup
1/2 cup brewed coffee
1/3 cup light brown sugar
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
2 racks baby back pork ribs (4 to 5 pounds)

Steps:

Heat the oil in a medium saucepan over medium heat. Add the onions, garlic, chili powder and 1/2 teaspoon salt and cook, stirring occasionally, until the onions are softened, about 10 minutes. Add the bourbon and cook until slightly reduced, 2 to 3 minutes. Then add the ketchup, coffee, 1/2 cup water, brown sugar, cider vinegar and Worcestershire. Increase the heat and bring to a boil; lower the heat and simmer until slightly thickened and the onions are tender, about 25 minutes. Transfer the mixture to a blender and puree until smooth (be careful when blending hot liquids). Transfer the sauce to a bowl and cool slightly.
Preheat the oven to 325 degrees F. Line a baking sheet with heavy-duty aluminum foil.
Sprinkle the ribs with salt and pepper, and coat the racks on both sides with about 2 cups total of the barbecue sauce (reserve the remaining sauce). Put the ribs, bone-side down, on the prepared baking sheet and wrap each rack with foil. Bake until the meat is tender and pulling away from the bone, about 2 hours.
Remove the foil and turn the ribs bone-side up. Preheat the broiler to high. Brush the bone side of the ribs with half of the remaining sauce, and broil until lightly charred in spots, about 5 minutes. Turn the ribs over, brush with the remaining sauce and broil again until charred stops on top, another 5 minutes. Cut the racks in half and serve.