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Ingredients
- Sauce:
- 2 racks baby back ribs (about 2-2 1/2 pounds each)
- Salt, to taste
- Pepper, to taste
- 1/3 cup fruit vinegar (such as raspberry)
- 1/3 cup bourbon
- 3/4 cup peach preserves
- 1 tbl. lemon juice
- 1/4 tsp. ground nutmeg
- 1/4 tsp. kosher salt
- 1/2 tsp. cinnamon
- 1/4 tsp. freshly ground black pepper
- Hot pepper sauce, to taste
Details
Servings 4
Cooking time 2mins
Preparation
Step 1
Heat oven to 450. Place ribs on foil-lined baking sheet with edges. Heat ribs in oven just until the bones bleed, about 10-15 minutes. (You'll see the blood in the marrow begin to form at the ends.) Remove ribs and reduce oven temp to 325.
Discard foil. Season meat with salt, pepper or your favorite dry seasoning. Wrap ribs tightly in plastic wrap and then aluminum foil. (Plastic wrap won't melt at 325 degrees.) Return ribs to cookie sheet and bake 90 minutes.
In the meantime, make the sauce: Combine all ingredients in saucepan and cook at medium low heat until sauce thickens a bit. Add hot pepper sauce and stir. Set aside.
Remove ribs from oven and slice open top of package lengthwise like a baked potato. Sauce the ribs and return them to the oven exposed for about 15 minutes or until sauce thickens a bit. Remove from oven. Handle ribs carefully with tongs; they are quite tender and will fall apart. Remove all plastic wrap before serving. Pass extra sauce at the table or refrigerate for another use.
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