Southern Comfort Glazed Baby Back Ribs
Coffee-spiced baby backs braised until tender, then broiled and lacquered with a Southern Comfort BBQ sauce that’s sweet, tangy, and a little hot.
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
- Preheat the oven to 325°F.
- Mix the brown sugar, espresso powder, mustard powder, paprika, and cayenne.
- Season the ribs with salt and pepper; rub generously with the spice blend. Place on a foil-lined baking sheet, add apple juice, and cover with foil. Bake until tender, about 1 hour 45 minutes.
- Meanwhile, combine the tomato sauce, chicken stock, Southern Comfort, brown sugar, vinegar, Worcestershire, hot sauce, garlic, onion, a drizzle of oil, and ground pepper in a small saucepan. Simmer at a low bubble 15 to 20 minutes. Discard the onion and garlic.
- Remove the baking sheet and pour off the liquid. Broil until lightly golden, about 3 minutes. Brush with BBQ sauce and broil again about 3 minutes more.