Bourbon-Brown Sugar Berkshire Pork Ribs | D’Artagnan

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Recipes Pork

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Prep the ribs: At least 1 hour, and up to 4 hours before you cook, prep the ribs. Remove the membrane from the back of each rib rack. In a small bowl, mix together brown sugar, sweet paprika, salt, chili powder, onion powder, garlic powder, pepper, mustard powder, cumin, and cayenne. Rub spice mixture all over both sides of each rib rack and refrigerate until ready to use.Make the sauce: In a medium saucepan over medium heat, whisk together ketchup, bourbon, brown sugar, vinegar, molasses, soy sauce, and mustard; bring to a boil. Reduce heat to medium-low and stir in paprika, onion and garlic powders, red pepper flakes, and pepper. Simmer until sauce is thickened and reduced to 2 cups, stirring often, about 10 minutes. Set aside.Preheat oven to 250 degrees F. Wrap each rib rack in heavy-duty foil. Place them on a rack over a rimmed sheet pan and bake for 2 hours. Remove from the oven, open the foil and brush them with a light coating of the BBQ sauce; re-wrap and bake for 30 minutes more. Remove from the oven and discard foil. Place ribs directly on the rack, and brush them on both sides with a thick coating of sauce. Raise oven temperature to 350 degrees F and cook ribs for about 30 minutes, brushing with sauce one more time mid-way through cooking.Allow racks to rest for about 10 minutes before cutting into ribs and serving with additional sauce on the side.