Baked baby back pork ribs with bourbon glaze

Ingredients

• 1.6 kg pork baby back ribs
• 2 tbsp classic Dijon mustard
• 45 g dark brown cane sugar
• 2 tbsp ground sweet smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp ground black pepper
• 1 tbsp fine salt
• 1 pinch ground cayenne pepper
• 60 ml apple cider vinegar 5% acidity
• 40 g unsalted butter 82% fat
• 250 ml bourbon barbecue sauce

Method

1. Preheat the oven to 140 °C on the convection setting.
2. Place the baby back ribs bone-side up on your work surface. Slide the tip of a paring knife or the handle of a small spoon under the translucent white membrane at one end of the rack of ribs to loosen it. Grab the membrane using a piece of paper towel to keep it from slipping, then pull firmly to peel it off completely along the entire length.
3. In a bowl, mix the dark brown sugar, sweet smoked paprika, garlic powder, onion powder, ground black pepper, fine salt, and ground cayenne pepper until you have an even spice rub with no lumps.
4. Brush both sides of the ribs with a thin layer of Dijon mustard to help the spices adhere. Generously sprinkle the entire spice rub over all sides, then lightly massage the meat with the palm of your hands to work the flavors in.
5. Cut large sheets of heavy-duty aluminum foil. Place each rack of ribs in the center of a double layer of foil, meat-side up. Fold up the edges to form a bowl, pour the apple cider vinegar into the bottom, and distribute the pats of unsalted butter over the top of the meat.
6. Fold the foil tightly around each rack of ribs to form a sealed packet without pressing the foil too tightly against the meat, allowing the steam to circulate.
7. Place the foil packets on a baking sheet and bake on the middle rack for two to two and a half hours, until the meat pulls back about one centimeter from the ends of the bones and a wooden skewer pierces it with zero resistance.
8. Remove the baking sheet from the oven and set the oven to broil at 200 °C. Carefully open the foil packets, watching out for the very hot steam, then drain the cooking juices pooled at the bottom.
9. Generously coat the meaty surface of the ribs with the bourbon barbecue sauce using a pastry brush.
10. Broil for five minutes until the sauce starts to bubble. Apply a second generous layer of bourbon barbecue sauce and return to the broiler for three to four minutes, until the glaze becomes dark, glossy, and slightly caramelized on the edges.
11. Remove the ribs from the oven, cover loosely with a sheet of aluminum foil, and let rest for ten minutes so the meat relaxes and the juices redistribute.
12. Transfer the ribs to a cutting board, bone-side up to see the spaces between the ribs, then carefully slice the meat between each bone with a large, sharp knife. Serve immediately with the remaining bourbon barbecue sauce.

Nutrition

Per serving

Energy

768.4 kcal

Protein

44.7 g

Carbohydrate

18.36 g

Fat

42.46 g

Fibre

1.92 g

Calcium

56.42 mg

Iron

2.04 mg

Magnesium

24.11 mg