(If you can't track down Sorghum, use a 1:1 ratio for molasses)
What You will Need:
1 Slab of Pork Ribs
1 1/4 Cup Sorghum Syrup
1 Cup Apple Cider Vinegar
1/2 Cup Packed Brown Sugar
1/3 Cup Bourbon (Like with wine only cook with what you would drink)
1/4 Cup of Sea Salt
2 Tsp White Pepper
1 Tsp Chili Powder
1 1/2 Tsp Garlic Salt
1 Tsp Paprika
1/2 Tsp Red Pepper Flakes
1/2 Tsp Cumin
|I'm Serious when I say only cook with what you drink, I go with Bulleit|
Clean your Ribs! The membrane on the back of your ribs has to go. Just use a paring knife to cut it away to ensure maximum flavor penetration.
In a large bowl mix together all the dry ingredients. This is your rub. Commence rubbing. Every last inch of your ribs needs a liberal rubbing. This is the base for your flavor, and without it you will have sad ribs. Place in the fridge for at least 2 hours.
Pull your ribs out so they can reach room temperature, and preheat the oven to 275. Yes I said oven. These ribs are NOT going to touch the grill.
TIGHTLY wrap the ribs with heavy duty aluminum foil, and place in the oven for 2 hours.
At the half-way point combine the cider, Bourbon, and sorghum in a saucepan over medium-high heat. Bring to a boil while stirring occasionally. Reduce heat to medium, stirring on occasion until mixture has reduced by half into a beautiful glaze. Remove from heat and allow to cool.
Remove the ribs from the oven. Place a lined baking sheet on the bottom rack to catch any drippings. Unwrap ribs, glaze on both sides, place on top rack, and drop the temperature to 250. Cook for 2 1/2 to 3 hours, glazing every 25 minutes.
Once the meat starts to separate from the bone, turn the broiler to high. 3-5 minutes under the broiler will crisp up the ribs giving them that perfect grill taste.
Carve, hand out napkins, and serve with your favorite potato salad!