BABY BACK RIBS WITH MAPLE BOURBON GLAZE ON THE TRAEGER GRILL ENJOY DAN:

BABY BACK RIBS WITH MAPLE BOURBON GLAZE ON THE TRAEGER GRILL

                                                                                                 By CHEF DAN:

Serves 4-6

FOR THE RUB AND RIBS:

4 tablespoons dark brown sugar

3 tablespoons salt

2 tablespoons EACH paprika, and turmeric

1 tablespoon EACH lemon pepper, and dry mustard

2 teaspoons EACH garlic powder, and ginger powder

2 racks baby back pork ribs (about 5 pounds)

1 cup apple juice in a spray bottle

MAPLE BOURBON GLAZE:

1 cup real maple syrup

1/4-cup EACH ketchup, barbecue sauce and brown sugar

2 tablespoons apple cider vinegar

2 tablespoon bourbon

1 tablespoon yellow mustard

2 teaspoons EACH Worcestershire sauce, and soy sauce

1/4-teaspoon sriracha sauce

DIRECTIONS:

1.   Spray a baking sheet with Pam, and set aside.

THE RUB:

1.   Combine the brown sugar with the next 7 ingredients.

2.   Whisk until all the small lumps are smooth.

3.   Remove the thin papery membrane from the bone-side of the ribs by working a knife underneath the membrane over the middle bone.

4.   Use paper towels to get a firm grip, and then tear off the membrane.

5.   Lay the ribs on the prepared baking sheet and rub generously with the rub.

MAKE THE GLAZE:

1.   In a sauce pan, combine maple syrup and next 9 ingredients.

2.   Bring to a boil over medium-high heat, whisking to mix.

3.   Reduce heat to medium and let the glaze simmer until syrupy.

4.   Taste and add more vinegar or sriracha if needed should be sweet and spicy.

5.   When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4-5 minutes).

6.   Set the temperature to 325 degrees F and preheat with lid closed for 10 to 15 minutes.

7.   Arrange the ribs on the grill grate, meat –side up.

8.   Cook for 2-to 2-1/2-hours, spraying with apple juice every 30 minutes.

9.   Brush ribs with Maple-Bourbon glaze and cook for 30 minutes more.

10.                Transfer to a cutting board and let rest for a few minutes and then  cutting into individual ribs.

11.                Serve with the extra glazing sauce.

ENKOY DAN:                                               HALLELUJAH!!