Cherry Vanilla Bourbon Barbecue Ribs
I mean just say it outloud with me… Cherry Vanilla Bourbon Barbecue RIBSssssssssss.
How could THAT combination not be fantasmo deliciousness?! Bite right into one of these tender pork ribs smothered in a sticky, homemade, TA DIE FOR barbecue sauce.
The sauce is absolute perfection… Smooth cherry flavor infused into a traditional barbecue sauce recipe, with creeping heat and mild whispers of vanilla and high end bourbon. It’s still very much a robust and classic barbecue sauce, just done up for a night on the town.
So let’s MAKE IT YALL…
For the ribs, we’re using spare ribs or baby back ribs. Sweet barbecue sauce (like this recipe) goes well with pork AND you get to sing the baby back ribs song while you work. Yasssss.
- Remove the membrane that runs along the back of the ribs… I give specific instructions in the recipe below.
For the rub, I am using any classic pork rub which can be store bought, or handmade. This is a pork rub I whipped up for another recipe.
Pork Rubs will consist of salt, brown sugar, and paprika with things like onion powder, garlic powder, perhaps dry mustard and other herbs thrown it. Don’t overthink it. They all taste very similar. Sprinkle it all over the ribs.
2. Now, you can wrap them in saran and let them sit overnight. We do this in restaurants. But if you are so excited that you can’t wait, then don’t worry… they’re still going to be ridiculously good.
3. Now we can take them out of the refrigerator, unwrap the ribs, and start the smoker.
I am smoking at 235 degrees with hickory chips. Hickory wood has a pleasant, woody aroma, not too fruity and certainly not as robust as oak. You’ll enjoy sitting next to the smoker and catching wisps of it creeping out of the smokebox. It has a calming, incensy thing going on.
Great! So put the ribs in, and tell them night night!
I use the 3-2-1 method for ribs. 3 hours smoking, 2 hours, braising, 1 hour to sauce and set.
Smoke the ribs for 3 hours, while you prepare the barbecue sauce.
After 3 hours, remove the ribs and wrap in foil. You can add a bit of the barbecue sauce, or apple juice for moisture if you like, but the ribs will also weep their own juices, marinating themself in a way. (You don’t have to add smoke chips anymore, just maintain the temperature between 225-240.)
For the last hour to half hour- remove the foil, and glaze the ribs with sauce. Put them back in the barbecue smoker and close it up. For the next hour you can baste them with barbecue sauce several times to get that sticky, well-set sauce look. Then, remove them to a cutting board and slice between the bones into individual ribs.
Serve with extra sauce if desired!