1 rack of pork baby back ribs
2 cups apple cider vinegar
1/2 cup good bourbon (I used Jack Daniels)
1 tablespoon olive oil
Dry Rub Ingredients
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon sage powder
1/2 teaspoon Himalayan pink salt
1/2 teaspoon cayenne pepper
1 teaspoon coriander powder
1 teaspoon dried oregano
1 tablespoon brown sugar
Combine all the dry rub ingredients in a small bowl. Mix together well.
For the Pork ribs, on the back of it, there is a thin layer of skin that has to be removed. Just grab it with your hands and pull. It come off very easy.
Rinse your ribs under cold running water and pat dry with paper towels.
Spritz your olive oil over the ribs, both on the front and the back.
Sprinkle the dry rub over the ribs generously. Both the back and the front. Use your hands to rub it in. Wrap your ribs up in plastic wrap and set it into the fridge for 24 hours to marinate.
After 24 hours heat the oven to 200 degrees Fahrenheit. On a large baking sheet place a cookie rack in the center of it. Place the ribs bone side down on top of it. Pour the apple cider vinegar and the bourbon on the bottom of the baking sheet. Cover the entire baking sheet, over the ribs with tin foil tightly.
We are going to cook the ribs low and slow for 4 hours. After 4 hours raise the temp to 250 for 1 hour. Then remove from the oven.
Heat your grill outside to 350 degrees.
Place your ribs bone side down first and let it cook for a few minutes. Flip and baste with blueberry sauce. Cook for a few more minutes and flip and baste the other side. Flip and baste at least 2 more times before your ribs is done.
Very important…Let you ribs rest for 10 minutes before cutting into it. You can pout any extra sauce over it if you like lots of sauce.