Louisiana Ribs with Bourbon Sauce
- 1 rack pork ribs
- 2 tablespoons salt
- 2 tablespoons Cajun seasoning
- 2 tablespoons black pepper
- 1 teaspoon cayenne
- 1 teaspoon white pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Louisiana hot sauce to taste
- Worcestershire sauce to taste
Bourbon Barbecue Sauce
- 1/2 onion, minced
- 4 cloves garlic, minced
- 3/4 cup Jack Daniels Black Label Premium Bourbon
- 1/2 teaspoon ground black pepper
- 1/2 tablespoon salt
- 1/2 tablespoon smoked paprika
- 2 cups ketchup
- 1 cup sweet and hot mustard (or Creole Mustard)
- 1/3 cup cider vinegar
- 2 tablespoons liquid smoke flavoring
- 1/4 cup Worcestershire sauce
- 1/2 cup packed brown sugar
- 1/3 teaspoon hot pepper sauce, or to taste
- Ribs: Mix the dry ingredients with Cajun seasoning and rub into ribs.
- Add the hot sauce and Worcestershire sauce to your liking. Let sit over night.
- Smoke or grill.
- Add apple or pecan wood chips directly on to briquettes. Close lid to grill.
Let smoke for 30 minutes without lifting the lid. Check and add briquettes and wood
as needed. Smoke for three hours.
- Serve with Bourbon Barbecue Sauce.
- Barbecue Sauce: In a large skillet over medium heat, combine the onion, garlic,
and whiskey. Simmer for 10 minutes, or until onion is translucent.
- Mix in the ground black pepper, paprika, salt, ketchup, mustard, vinegar, liquid
smoke, Worcestershire sauce, brown sugar, and hot pepper sauce. Bring to a boil.
Reduce heat to medium-low, and simmer for 20 minutes.
- Run sauce through a strainer if you prefer a smooth sauce.
- Serve with roasted potatoes, boiled corn and tomatoes.
Smoking Tip: start out with ten to twelve briquettes. Let ash over. Place ribs
on opposite side of grill (indirect heat.) DO NOT place over fire.