Slow-cooked ribs, roasted to perfection, finished on the grill with a bourbon-BBQ sauce from Dan Seidman of The Chef Dan.

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Recipe Summary

prep:
15 mins
cook:
4 hrs 10 mins
total:
4 hrs 25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Dry Rub:
Bourbon-BBQ Sauce:

Directions

Instructions Checklist
  • Combine all the ingredients for the dry rub in a small bowl and mix together well.

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  • Tear a large enough piece of Reynolds Wrap® Aluminum Foil to place rack of ribs on it and be able to fully cover, meat side up. Evenly coat both sides of the ribs with the dry rub, pressing it in with your hands.

  • Fold up the sides of the foil to create a rim, and pour the apple juice in around the ribs. Fold the foil over the ribs and crimp it to create a tight seal. Tear off one more piece of large foil and wrap the whole thing again to ensure a tight seal.

  • Place the wrapped ribs in the fridge to marinate for 2 hours.

  • Preheat oven to 225 degrees F and cook ribs for about 4 hours. You should be able to easily pierce them with a fork, but they shouldn't be falling off the bone.

  • Combine all the BBQ sauce ingredients in a medium saucepan and bring to a boil over medium heat. Reduce to a simmer and allow the sauce to thicken and reduce by about a third, stirring occasionally.

  • Preheat grill to high heat. Cover the grill rack with Reynolds Wrap® Aluminum Foil. Place the cooked ribs meat side up on the grill and brush the top with a layer of sauce. Close grill until the sauce is mostly dried, about 5 minutes. Brush another layer of sauce on top and close grill for an additional 5 minutes. Remove ribs from grill and lightly brush with one more layer of sauce.

  • Cut the ribs into individual pieces and serve with extra sauce.

Reynolds Kitchens Tip

Use Reynolds Wrap(R) Aluminum Foil when grilling a rack of ribs to ensure they fall right off the bone.

Nutrition Facts

437 calories; protein 19.4g; carbohydrates 30.9g; fat 22.5g; cholesterol 87.6mg; sodium 2018.9mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/28/2019
I used a little more garlic. Yes I will use it again. Read More

Most helpful critical review

Rating: 3 stars
06/17/2019
Meat was very moist and tender but the flavor was too sweet for us. I would cut down on the brown sugar next time and add a little cayenne or hot sauce for some heat. Read More
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/28/2019
I used a little more garlic. Yes I will use it again. Read More
Rating: 5 stars
11/12/2018
Very great tasting sauce! The fresh garlic makes it! Great dry rub too! Read More
Rating: 3 stars
06/17/2019
Meat was very moist and tender but the flavor was too sweet for us. I would cut down on the brown sugar next time and add a little cayenne or hot sauce for some heat. Read More
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Rating: 4 stars
12/19/2018
No changes other than adding some apple. Read More
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