In the countdown to the opening of the London Olympics I thought it might be nice to celebrate the rewards of living life in the slow lane.
I’m all for the higher, faster, stronger stuff and love cheering on our athletes as they push themselves to mindboggling limits. But a quest for the perfect ribs can be admirable too.
Great ribs are for the most patient among us.
Low and slow is the cooking mantra and a good long soak in a tasty marinade before the cooking begins will reward you with incredible taste to go with that slow-cooked texture.
The actual prep for this recipe takes about 10 minutes from start to finish. But do you have what it takes to endure the overnight marinating and the two-hour slow cook?
Bourbon baby back ribs
- 2 racks ribs
- 1/3 cup Grandma Fancy Molasses
- ¼ cup light brown sugar
- 2 Tbsp kosher salt
- 1 Tbsp ground pepper
- 2-3 oz. bourbon
- 1 oz. garlic chili pepper sauce
Remove the membrane from the back side of the ribs. Combine remaining ingredients and apply liberally to ribs, on both sides. (Apply at least 4 hours prior to cooking, or the night before if you’re going for the podium.)
Preheat your barbeque to 225 F, turn off one burner and place the ribs on the rack above the burner that has been turned off. (If you cook them over the flame they’ll be tough.)
Close lid and let cook for 2 hours. If you’re less patient increase heat to 300 F.