i got your back jack ....“ baby backs “

Name: I got your back Jack ....“ baby backs “
Cook time: 2 h 30 min
Yield: 2
Cuisine: American
Ingredients: - 1 slab baby backs; - 1 – 12 ounce bottle tropicana no pulp orange juice; - 2 or 3 jiggers of jim beam bourbon “ optional “ i used 3 ha ha ha; - ½ cup honey; - 1 – 12 ounce bottle chili sauce; - 3 tablespoons bold mustard; - 1 tablespoon sea salt; - 1 tablespoon fresh ground pepper; - 2 teaspoons cayenne pepper “ or to taste “; - 2 tablespoons turbinado sugar; - heavy duty foil

(1 RATING)

57 Pinches 18 Photos

Irisa Raina 9

New Iberia, LA

Updated on Sep 30, 2013

That little splash of bourbon, just adds that something special to the sauce. Of course this is optional, but if you do add it make sure you remove the pot from the heat. Even one drop can flame up so please be careful. And for removing the silver skin, I use a pair of needle nose pliers. These do not go outside of my kitchen, but if you don’t have these you can wet some paper towels and pull it off that way. Also I should say that most of the alcohol will cook off, so if you are serving these to the young’ins you won’t have to worry.

Rate

prep time

cook time 2 Hr 30 Min

method Grill

yield 2 serving(s)

Ingredients

- 1 slab baby backs
- 1 – 12 ounce bottle tropicana no pulp orange juice
- 2 or 3 jiggers of jim beam bourbon “ optional “ i used 3 ha ha ha
- ½ cup honey
- 1 – 12 ounce bottle chili sauce
- 3 tablespoons bold mustard
- 1 tablespoon sea salt
- 1 tablespoon fresh ground pepper
- 2 teaspoons cayenne pepper “ or to taste “
- 2 tablespoons turbinado sugar
- heavy duty foil

How To Make i got your back jack ....“ baby backs “

Step 1

FOR THE MARINADE:

Step 2

Reserve 1 cup to serve on the side.
Step 3

Add the juice, bourbon, honey, chili sauce, mustard, pepper, salt, sugar & cayenne pepper to a pot and bring it to a boil, then turn down and cook on low till it is thick and has reduced. Let this cool completely.
Step 4

Make a foil boat for the ribs.
Step 5

Trim any silver skin off the ribs, and set inside the foil boat.
Step 6

Keep them meat side down and pour the marinade over the ribs and seal them.
Step 7

Put them in the refrigerator for at least 2 hours.
Step 8

Bring them out at least 30 minutes before you fire up the grille, leaving them sealed. You’ll want these to come to room temperature before putting them on the grille.
Step 9

When the coals are ready, place the foil package to the side for “indirect cooking”..
Step 10

Close the cover of the grille and cook for about 1 hour.
Step 11

After that amount of time, open the foil carefully and flip the ribs over.
Step 12

Add more coals if necessary.
Step 13

Baste the ribs with the juice/marinade that has formed inside the foil, leave the foil open, and close the grille and cook for one additional hour.
Step 14

Once they are beautifully browned they are done.
Step 15

Serve with some additional sauce on the side.
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