- 5
Ingredients
- 5 pounds pork baby back ribs, racks cut in half
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 1 cup ketchup
- 1 cup firmly packed light brown sugar
- 1/2 cup bourbon
- 1/4 cup prepared horseradish
- 1/2 teaspoon hot sauce
Preparation
Step 1
directions
Place ribs, meaty-side up, in a large roasting pan. Sprinkle ribs with salt and pepper.
Bake at 475° for 30 minutes. Meanwhile, combine ketchup and next 4 ingredients in a small bowl.
Arrange ribs in a 6-qt. slow cooker, adding sauce on each layer of ribs. Depending on the shape of your slow cooker--oval or round--you may have to cut each rib rack into thirds instead of in half. Cover and cook ribs on LOW 9 hours. Remove ribs from slow cooker; cover to keep warm.
Pour drippings and sauce from slow cooker into a saucepan. (Skim a few ice cubes across the surface of sauce to remove fat, if desired, and discard.) Bring sauce to a boil; reduce heat, and simmer over medium heat 20 minutes or until sauce thickens. (Sauce will reduce by about half.) Brush sauce over ribs before serving.
Make Ahead: These ribs can hold for several hours after finishing in the slow cooker. Place sauced-up ribs on a rimmed baking sheet; cover tightly with foil. Place in a preheated 190° oven to keep warm.
Egg yolk, sugar, and milk make a pleasingly dense filling for the light-as-air filo shells. Prep and Cook Time: 30 minutes. Notes: This recipe doubles or triples easily.
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