Wild Mayhaw Berry Barbecued Ribs
Serves 12. Recipe is from Lili Courtney, of Delightful Palate.
21/2 tbls. kosher salt
1 tbl. dry mustard
1 tbl. paprika
1/2 tsp. cayenne pepper
1/2 tsp. freshly ground black pepper
8 lbs. baby back pork ribs (8 racks) or St. Louis-style spareribs (4 racks)
Low-salt chicken broth, optional
1 (12-oz.) bottle Delightful Palate’s Wild Mayhaw Berry
1/4 cup bourbon
3 tbls. brown sugar
1. Preheat oven to 350 F. Combine kosher salt, dry mustard, paprika, cayenne pepper and black pepper in a small bowl. Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs. Wrap racks individually and divide between 2 baking sheets.
2. Bake ribs until very tender but not falling apart, about 2 hours for baby backs and 3 hours for spareribs. Carefully unwrap ribs. Pour any juices from foil into a 4-cup, heat-proof measuring cup; reserve juices. Let ribs cool completely. Cover and chill juices. Rewrap ribs in foil and chill. Note: Ribs may be baked up to 3 days ahead. (The flavor will be more developed, and the cold ribs will hold together better on the grill as they heat through.)
3. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Add broth or water to rib juices, if needed, to measure 11/2 cups. Whisk in Delightful Palate’s Wild Mayhaw Berry, bourbon and brown sugar to blend.
4. Grill ribs, basting with Wild Mayhaw Berry mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes. Transfer to a cutting board; cut between ribs to separate. Transfer to a platter and serve with additional Wild Mayhaw Berry mixture.