SMOKED RIBS WITH HONEY-BOURBON GLAZE

Smoked Ribs with Honey-Bourbon Glaze image

Provided by Wanna Make This?

Time 4h15m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

4 cups hickory chips or other wood chips for smoking
1 cup bourbon
2 tablespoons light brown sugar
2 teaspoons kosher salt
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon ground coriander
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
2 racks baby back ribs (about 5 1/2 pounds total), membranes removed
1/2 cup honey
1/2 cup bourbon
2 tablespoons apple cider vinegar
2 tablespoons molasses
1 chipotle chile in adobo, chopped
Kosher salt
Barbecue sauce, for serving

Steps:

For the ribs: Put the wood chips in a large bowl with the bourbon and add water to cover. Soak for 1 hour.
Position a rack on the lowest level of the oven and preheat to 300 degrees F. Drain the wood chips and spread in the bottom of a large roasting pan.
Stir together the brown sugar, salt, cumin, smoked paprika, coriander, garlic powder and black pepper in a small bowl. Rub the spice mixture over the meaty side of each rack of ribs.
Set the roasting pan over medium-high heat (see Cook's Note). Cook, stirring occasionally, until the wood chips are smoking. (This can take up to 5 minutes.) Set a metal roasting rack over the chips and arrange the ribs side-by-side. Seal the pan very tightly with several layers of heavy-duty aluminum foil. Place the roasting pan on the bottom rack of the oven and roast 2 1/2 hours.
For the glaze: Combine the honey, bourbon, vinegar and molasses in a small saucepan. Bring to a simmer over medium heat. Simmer until reduced by half, about 5 minutes. Remove from the heat and whisk in the chipotle. Season with 1/2 teaspoon kosher salt.
After 2 1/2 hours, remove the ribs from the oven and carefully remove the foil. Increase the oven temperature to 425 degrees F. Place the ribs side-by-side on a rimmed baking sheet lined with parchment paper. Brush the ribs with the glaze and roast until they are caramelized and crisp on the edges, 15 to 20 minutes.
Transfer the rib slabs to a cutting board and cut between the bones to make individual ribs. Serve with your favorite barbecue sauce.