Recipe: Bourbon Sorghum Glazed Ribs

Maple syrup is EXPENSIVE. No way around it. If you want to get a good glaze on your ribs you're going to have to shell out some big bucks to do it. Unless you use that sweet Southern staple sorghum. At 1/2 to 1/3 the price, this iron and vitamin dense molasses replacement is perfect for my Bourbon ribs.
(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

Step 1:

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.

Step 2:

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.

Step 3:

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.

Step 4: 

TIGHTLY wrap the ribs with heavy duty aluminum foil, and place in the oven for 2 hours.

Step 5:

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.

Step 6: 

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. 

Step 7: 

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.

Step 8: 

Carve, hand out napkins, and serve with your favorite potato salad!