This grilling sauce is slow cooked, thick , robust and loaded with garlic & amp; chipolte peppers for extended flavour & heat. Excellent brushed onto all meats, in marinades, bean dishes, dipping sauce for wings or base for pizza topped with chicken.
- Baby Back Ribs - 3 racks (2 1/2 to 3 lbs.)
- Bourbon Whisky - 1 cup
- For the rub:
- Salt, Pepper, Smoked Garlic Seasoning, Brown Sugar (optional: Paprika) - 1 tbsp. each
- Smoked Garlic Grilling Sauce with Canadian Whisky - 1 cup (divided into 1/3 and 2/3)
- Wood Chips , preferably Whiskey Barrel or Hickory Chips - 2 cups, soaked in 2 cups of beer for 1 hr, then drained
Remove the thin papery skin on the back of each rack of the ribs or ask your butcher to do it. (Pull if off in a sheet with your fingers, using a corner of a dish towel to gain a secure grip.) Place the ribs in a roasting pan and pour the bourbon over them. Let marinate in the refrigerator for 1/2 hour, turning the ribs several times.
Meanwhile, combine the ingredients for the rub in a bowl and stir to mix. Pour off and discard the bourbon. Sprinkle the ribs on both sides with 2/3 of the rub, patting it in with your fingers. Let the ribs marinate for 30 minutes, while you light your grill.
Set up your grill for indirect grilling and smoking, using wood chips and adjust the heat to 350 degrees. Arrange the ribs on a rack in the center of the grill away from the heat and cook until very tender and the meat has pulled away from the ends of the bones, 1 1/4 to 1 1/2 hours. The last 15 minutes, brush the ribs with 1/3 cup sauce, twice.
Sprinkle with the remaining rub. Serve the remaining barbecue sauce on the side.
Another delicious recipe from the kitchen of The Garlic Box