Creole Style Smoked Baby Back Pork Ribs

For the Creole rub:
2 tablespoons smoked paprika
1 tablespoons dried thyme
2 teaspoons brown sugar
1-1/2 teaspoons onion powder
1-1/2 teaspoons garlic powder
1 teaspoon dry mustard
1 teaspoon ground celery seeds
Sea salt and freshly ground black pepper to taste

For the bourbon sauce:
2/3 cup bottled chili sauce
2/3 cup hickory-flavored barbecue sauce
1/4 cup bourbon
3 tablespoons cider vinegar
3 tablespoons honey
1 tablespoon Worcestershire sauce
Hot-pepper sauce to taste (I like Frank’s Red Hot Sauce)
3 racks baby back pork ribs, about 1-3/4 pounds each
Camerons Flavorwood Grilling Smoke Can ~ Mesquite Flavor

To make the Creole rub, in a small dish, stir together the paprika, thyme, brown sugar, onion and garlic powders, mustard, celery seeds, cayenne pepper, salt and black pepper. Set aside.

Preheat the oven to 300 degrees.

Rub the ribs all over with the Creole rub; then put the ribs in a single layer in a roasting pan, cover them with foil and slow-roast until they are almost tender, about 3 hours.

To make the bourbon sauce, in a saucepan over medium heat, combine the chili and barbecue sauces, bourbon, vinegar, honey and Worcestershire sauce. Cook, stirring occasionally, until slightly reduced, 5 to 10 minutes. Stir in the hot-pepper sauce to taste. The sauce can be made up to 2 days ahead and refrigerated. Reheat gently before using.

When the ribs are about 30 minutes away from being done, baste them with the bourbon sauce and finish slow roasting them in the oven.

Just before serving, preheat the grill. Baste the ribs again with the bourbon sauce and grill them for about 4 minutes per side, long enough to brown them well.

Simmer any remaining sauce for at least 5 minutes before serving. Transfer the ribs to a carving board and cut into pieces. Pass the remaining sauce alongside.

Serves 4.


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