Ribs'P - B'Back [Gr] 'Mint Julep'

By Kwasome

Ingredients

• FOR THE RUB:
• 2 tsp iced tea mix (made with sugar, not artificial sweetener)
• 2 tsp granulated sugar
• 2 tsp dried mint (peppermint or spearmint)
• 2 tsp sweet paprika 2 tsp coarse salt (kosher or sea)
• FOR THE MINT GLAZE
• 3 Tbs mint jelly
• 3 Tbs fresh lemon juice
• 3 Tbs butter
• 1/4 cup bourbon
• 2 Tbs sugar
• 2 racks baby back ribs (4 to 5 pounds total)
• Bourbon Barbecue Sauce (see below) You'll also need:
• 2 cups hickory chips, soaked in water to cover for 1 hour, then drained (optional-only if using a charcoal grill)

Details

Cooking time 90mins

Preparation

Step 1

1 MAKE THE RUB: Place the iced tea mix, sugar, mint, paprika, salt, and pepper in a bowl.

2 MAKE THE GLAZE: Combine the mint jelly, lemon juice, butter, bourbon, and sugar in a small saucepan. Bring to a boil over medium heat, whisking often, and cook until the mint jelly is dissolved and the mixture is syrupy, 5 minutes. Set the glaze aside.

3 PREPARE THE RIBS: Remove the thin, papery membrane from the back of each rack of ribs: Turn a rack meat side down. Insert a sharp implement, such as the tip of a meat thermometer, under the membrane (the best place to start is right next to the first rib bone). Using a dishcloth or
pliers to gain a secure grip, pull off the membrane. Repeat with the other rack.

4 Place the ribs on a baking sheet. Sprinkle the ribs on both sides with rub, rubbing it into the meat. Cover the ribs and store in the refrigerator while you set up your grill.

5 Set up the grill for indirect grilling and preheat to medium. Brush and oil the grill grate.

6 Arrange the ribs, bone side down, in the center of the grate over the drip pan away from the heat. If working on a charcoal grill and using wood chips, toss half on each mound of coals. Cover the grill and cook for 1 hour.

7 Brush the ribs on both sides with the mint glaze. Recover the grill and continue cooking until the ribs are well-browned and cooked through, yet tender enough to pull apart with your fingers, 15 to 30 minutes more, or 1-1/4 to 1-1/2 hours in all. Brush the ribs once or twice more with glaze, and if using a charcoal grill, replenish the coals as needed. When the ribs are cooked, the meat will have shrunk back from the ends of the bones by about 1/4 inch. 8 Transfer the ribs to a large platter or cutting board, and cut the racks in half, widthwise, or into individual ribs. Serve at once with the Bourbon Barbecue Sauce on the side.