- 2 racks baby back ribs (about 2 ½ lbs.)
For Bourbon Barbecue Sauce
- ½ cup favorite steak sauce
- ½ cup bourbon or good dark beer
- 2 teaspoons Worcestershire sauce
- ¼ cup packed dark brown sugar
- 1 teaspoon regular or grainy Dijon mustard
- 2 pinches red pepper flakes
- Kosher salt
- Preheat oven to 350⁰ F.
- Cut the racks of ribs in half crosswise. Rub the ribs, paying special attention to the meaty side, with ½ cup of the sauce. Lay the rib pieces meat side doen in an 11 by 13 inch baking dish. The pieces will overlap slightly.
- Cover the dish tightly with aluminum foil and bake until meat begins to pull away from the ends of the bones and the ribs are just tender, about 1 hour. You can bake the ribs up to a day before and keep them refrigerated. Bring refrigerated ribs to room temperature about 1 hour before you grill them.
- Preheat an outdoor grill to medium-high heat. Grill the ribs, brushing them with about half the remaining sauce, until they’re crispy and heated through, about 10 minutes. Move the ribs around as they grill, the sugar in barbecue sauce makes it easy for them to burn. Let the ribs rest 5 to 10 minutes before cutting them into 1 or 2 bone pieces. Put out the rest of the sauce for dipping or brush it over the ribs.