Kansas City cut pork ribs with honey chipotle bourbon BBQ sauce

[Jeff S]

My first rib cook, used the Memphis rib rub then mopped the ribs with the bbq sauce for they last 30 minutes. Real happy to see the smoke ring on the first try

Memphis Dust Recipe

Makes. About 3 cups. I typically use about 1 tablespoon per side of a slab of St. Louis cut ribs, and a bit less for baby backs. Store the extra in a zipper bag or a glass jar with a tight lid.

Takes. 15 minutes. 10 minutes to find everything and 5 minutes to dump them together.

Ingredients

3/4 cup firmly packed dark brown sugar

3/4 cup white sugar

1/2 cup American paprika

1/4 cup garlic powder

2 tablespoons ground black pepper

2 tablespoons ground ginger powder

2 tablespoons onion powder

2 teaspoons rosemary powder

[CeramicChef]

@Jeff S - I give that 2 Thumbs up!  Gorgeous smoke ring and it looks mighty tasty.  Good job and kudos to ya!

[MacKenzie]

Jeff, what a gorgeous cook and to think it was your first.

[ckreef]

Nice looking ribs.

Reef's Bistro

[tony b]

Nicely done. 

[Aussie Ora]

Some nice looking meat on those ribs look teriffic

Outback Kamado Bar and Grill♨

[tinyfish]

Are you sure that was your first cook,  those ribs look delicious. 

[Jeff S]

Are you sure that was your first cook,  those ribs look delicious. 

My first time cooking ribs, I have had the grill for about a month

[Tucker]

Great lookin ribs !

what BBQ sauce did you use?

[Jeff S]

I started with Steven Raichlen's recipe and substituted Honey for Molasses and chipotle for hot sauce

• 1 cup ketchup
• 1/4 cup firmly packed brown sugar
• 1/4 cup bourbon
• 3 tablespoons cider vinegar, or more as needed
• 3 tablespoons honey
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 1/2 teaspoons liquid smoke
• 1 teaspoon chipotle pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper

 

Step 1: Combine the ketchup, brown sugar, bourbon, cider vinegar, molasses, Worcestershire sauce, mustard, liquid smoke, hot sauce, onion powder, garlic powder, and pepper in a nonreactive saucepan and whisk to mix.

Step 2: Gradually bring the sauce to a simmer over medium heat and let simmer until thick and flavorful, 8 to 10 minutes. Taste for seasoning, adding more cider vinegar if necessary; the sauce should be highly seasoned. Transfer the sauce to a bowl or clean jars and let cool to room temperature. Refrigerate the sauce, covered, until serving time; let it return to room temperature before using. The sauce can be refrigerated for several weeks.

Edited June 29, 2016 by Jeff S

[CeramicChef]

@Jeff S - Thanks for the recipe.  That looks delicious,

[tony b]

Good substitutions in that sauce. 

[Tucker]

Thanks for posting Jeff!