Eating baby back ribs at Tony Roma’s, inside the Fremont in Vegas, I realized they were par-boiled, then fired on the grill to order and they were damn good! As always, I thought…hey, I can do that.
Par-Boiled-Grilled Baby Back Ribs with Bourbon-Peach BBQ Sauce
1 rack baby back ribs
1 cup kosher salt
2 tablespoons black peppercorns
2 bay leaves
Put the ribs in a large stockpot and fill with enough cold water to cover. Squeeze the lemons into a bowl and strain the juice into the pot; add the lemon rinds as well (remove any seeds). Add the salt, peppercorns and bay leaves and bring to a boil. Soft boil until the ribs are slightly soft but not falling apart, about 20-25 minutes.
Prepare a grill for medium heat.
Transfer the ribs to the grill, meatier-side down. Grill for 10 minutes; brush with the bbq sauce, then grill another 3 minutes. The finished ribs should be slightly charred and fall apart tender.
For the Bourbon Peach BBQ Sauce
1/2 cup bourbon
1 cup ketchup
1 tablespoon brown sugar
3/4 cup peach preserves
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoom Dijon mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
For the Bourbon-Peach BBQ Sauce:
Bring the bourbon to a boil over medium-high heat. Be careful of a flame up.
Add the rest of the ingredients and stir to combine. Bring to a boil stirring frequently.
Reduce the heat and cook on low stirring frequently for about 15 – 20 minutes or until slightly thickened.
Remove from the heat and let cool at room temperature. Store in a lidded jar in the refrigerator for up to a month.