I had a hankering for ribs over Memorial Day weekend, but I didn’t want to use my typical Carolina BBQ Sauce. I wanted something with a little kick, but I can’t abide the Kraft-type sweet sauces. No matter which one you pick, which brand, they all taste the same – sickeningly sweet and gooey.
I had picked out a beautiful rack of baby back ribs when I stumbled on an idea for a sauce. I saw a pack of Grill Mates from Montreal Steak in Bourbon and Brown Sugar.
The mix is a distinctive blend of sweet brown sugar, bourbon, red bell pepper and spices. It was meant to be used as a marinade but I decided to use it as a rub, and then make a special sauce. Bourbon and brown sugar? How could I go wrong?
When I got home, I cut the thin membrane off of the bone side of the ribs and cut the rack into four portions, making it easier to deal with the rub. I rubbed a little olive and about half the packet of the Montreal sauce on both sides of the ribs and put them in the fridge to age.
After a couple hours, I put the ribs in a casserole dish, sealed it with foil and put in the oven at 225 for a about two hours when I took it put, poured off the excess grease, flipped the ribs, sealed them, then back in the oven for another hour
This recipe is not time sensitive, but take your time and the ribs will be more tender.
After about three hours, I made the sauce and began basting. The sauce consists of a couple tablespoons of vinegar mixed with the rest of the dry Montreal rub, a cup of Chili sauce, a teaspoon of chili powder, a teaspoon of red pepper flakes, a dash of onion powder, a dash of garlic powder and lots of salt and pepper. Baste the ribs with sauce, return to the oven, meat side up, uncovered, but this time at 300 degrees. Baste frequently to keep the ribs moist. I suppose I cooked for a total of 4 to 4 ½ hours, but it all depends on the temperature. Don’t let the ribs get dry and you can’t go wrong. My ribs were falling-off-the-bone tender and this sauce is as good as it gets.
Keep a pack of the Montreal Grill Mates Bourbon and Brown Sugar mix and a jar of Heinz Chili Sauce on hand and you’ll always be ready for a rack of ribs.
I next intend to try this sauce on some slow cooked brisket. I can’t wait.