Spicy Root Beer And Bourbon Glazed Baby Back Ribs

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 2 (12 ounce) cans root beer
• 2 tablespoons hot pepper jelly
• 1 bay leaf
• 2 tablespoons steak sauce (recommended ( emeril's steak sauce)
• 1 teaspoon pickapeppa sauce
• 6 whole cloves
• 1 cinnamon stick
• 1 orange, juice and zest of
• 1 lemon, juice and zest of
• 1/2 vanilla bean, split and scraped
• 2 teaspoons bitters (recommended ( angostura)
• 1 cup bourbon
• 1 cup sugar
• 4 -5 lbs baby back ribs (2 full slabs, each cut in 1/2)
• 2 tablespoons kosher salt
• 1 tablespoon paprika
• 3/4 teaspoon granulated garlic powder
• 1 1/2 teaspoons granulated onion powder
• 1 teaspoon fresh ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 cup chicken stock

Recipe

• 1 to make the glaze, place all of the ingredients for the glaze in a 6-quart pot or larger, and cook over medium-high heat.
• 2 bring the contents of the pot to a boil, stirring often to dissolve the sugar.
• 3 once the mixture has come to a boil, reduce the heat to medium and allow the mixture to reduce to a glaze consistency, about 25 to 30 minutes longer.
• 4 remove the glaze from the stove and strain though a fine mesh strainer.
• 5 reserve and keep warm, until ready to use.
• 6 preheat the oven to 275 degrees f.
• 7 place the ribs on a sheet pan or baking sheet.
• 8 in a small mixing bowl, combine the kosher salt, paprika, garlic powder, onion powder, black pepper and cayenne pepper.
• 9 stir well to incorporate, and use 1 tablespoon of the spice rub to cover each of the ribs.
• 10 rub the mixture into the meat and allow it to sit undisturbed for at least 20 minutes.
• 11 pour the chicken stock into the sheet pan, and cover the pan with aluminum foil, making a tight seal.
• 12 place the sheet pan in the oven and bake for 1 1/2 to 2 hours, or until the ribs are very tender.
• 13 remove the ribs from the oven, discard the foil and the fat and oil from the sheet pan, and allow the ribs to cool for 15 to 20 minutes.
• 14 adjust the oven to the broil setting and position the oven rack to the lowest rung.
• 15 brush the ribs with a generous coating of the glaze, about 3 tablespoons of the glaze per set of ribs.
• 16 place the sheet pan back in the oven, and broil until the ribs are browned and caramelized, about 5 minutes.
• 17 remove the ribs from the oven and lay on a cutting board meaty side down.
• 18 use a sharp knife to cut the ribs apart.
• 19 serve the ribs with some of the leftover glaze on the side, if desired.