Southern Comfort Glazed Baby Back Ribs
Espresso-rubbed baby backs braised tender, then broiled and glazed with a Southern Comfort BBQ sauce that’s sweet, tangy, and mildly spicy.
Ribs and Rub
- 2 teaspoons light brown sugar
- 1 teaspoon espresso powder or instant coffee
- 1 teaspoon mustard powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne
- 2 racks baby back pork ribs, membrane removed, cut into 3–4 rib pieces
- Salt and pepper
- 1/2 cup apple juice
BBQ Sauce
- 1 cup tomato sauce
- 1/2 cup chicken stock
- 3 shots (4 1/2 oz) Southern Comfort
- 2 tablespoons light brown sugar
- 2 tablespoons cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon hot sauce
- 2 large cloves garlic, finely chopped
- 1/2 onion
- Oil, for drizzling
- Coarsely ground pepper
Steps
- Heat the oven to 325°F.
- Stir together the brown sugar, espresso powder, mustard powder, paprika, and cayenne.
- Season the ribs with salt and pepper; coat well with the spice blend. Arrange on a foil-lined baking sheet, pour in apple juice, and cover with foil. Bake until tender, about 1 hour 45 minutes.
- Meanwhile, add the tomato sauce, chicken stock, Southern Comfort, brown sugar, vinegar, Worcestershire, hot sauce, garlic, onion, a drizzle of oil, and ground pepper to a small saucepan. Simmer gently 15 to 20 minutes. Discard the onion and garlic.
- Take out the baking sheet and drain off the liquid. Broil until lightly golden, about 3 minutes. Brush with BBQ sauce and broil again about 3 minutes more.