Beef baby back ribs are so succulent and even better with a bit of Jack Daniels!
Beef Baby Back Ribs
I’ve seen beef baby back ribs talked about in the past, but I never saw them in any store I shopped in. I’m a huge fan of short ribs so I knew I’d like the baby back ribs.
As luck would have it, I finally did find some beef baby back ribs! At first I thought they were pork because they were packaged the same way. The store I found them is in a more densely populated area and closer to the city so there’s a much larger selection. Fortunately, it’s close enough for me to be a regular shopper.
I wanted to do something really bold tasting with these and decided a bit of liquor would do the trick. They “marinate” in a flavorful rub overnight. They were, of course, fantastic!
Yummy Jack Daniels Glaze
Nothing complicated about this glaze. In fact, the base is a prepared BBQ sauce. The only advice I give here is to use a good high-quality sauce–and a thick one.
The amount of Jack Daniels is up to you. I was pretty conservative with it as I’m not a drinker, but I do like a bit of wine or liquor in food because it adds a certain something. If you are feeding younger children who may not appreciate the flavor, you can go lighter with it. The alcohol does evaporate when heated so there’s no chance of them getting, as we say, “lit.”
Grill Or Oven
These ribs can be done on the outside grill or in the oven. That way you can enjoy them year round!
Cooking them on the outside grill requires indirect cooking. That means you let them roast on the unlit side of the grill. Your grill also needs a lid. While I’m sure there’s a way to do them on an open brazier-style charcoal grill, I’ve never done indirect cooking that way so I cannot give a method.
The oven is pretty simple too. Instead of moving the ribs to the lit side of an outdoor grill to crisp the glaze, you merely pop them under the broiler.
Beef Baby Back Ribs with Jack Daniels Glaze
- 4 lbs beef baby back ribs
- 1/2 cup good bbq sauce
- 2 tbs whole grain mustard
- 2 tbs Jack Daniels
- 2 tbs kosher salt
- 2 tsp garlic powder
- 1/2 tsp thyme
- 1/2 tsp summer savory optional
- 1/2 tbs chipotle chili powder
- 1/2 tbs paprika preferably smoked
- 1/2 tsp pepper
- 2 tbs brown sugar
- Mix all rub ingredients in a small bowl; set aside.
- Prepare ribs by removing the sliver skin (membranfrom the back of the ribs.
- Massage rub over front and back of the rib slabs. Place in a large zipper freezer bag and refrigerate overnight.
- Mix all glaze ingredients in a small bowl and set aside.
- Prepare gas grill for indirect cooking--you will cook over the unlit side--by heating the interior of the grill to approximately 325 degrees Place ribs, bone side down on unit side and roast for approximately 1 1/2 to 2 hours.
- Brush both sides of the ribs with glaze and move to the lit side of the grill. Grill each side until glaze bubbles.
- Oven method: Proceed as above placing ribs on a roasting rack and baking at 325 degrees F for same amount of time. Remove from oven and set broiler to high. Brush with glaze and broil for about 5 minutes each side until glaze is bubbly.