HOW TO GRILL

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Baby back ribs are perfect for a lazy weekend. These bathe overnight in bourbon, then get rubbed with spices, pre-cook in the oven, and then hang out on the grill for a smoky finish and saucy glaze.

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• kosher & smoked salt • black pepper • garlic & onion powder • brown sugar • paprika & cayenne • baby back ribs • bourbon • smoker chips • barbecue sauce

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Place ribs in extra-large sealable bag; add bourbon. Place on sheet pans in the refrigerator, overnight if possible. Turn a few times to be sure the bourbon is distributed all over.

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Meanwhile, prepare your dry rub. Remove ribs from the refrigerator, empty the extra bourbon juice, pat the ribs dry, and slather the dry spice rub all over.

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Bake the ribs wrapped in foil for about 1 hour at 325 degrees, while you also preheat the grill and soak your smoker chips.

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Transfer ribs to the grill. What you want is the smoker chips to slowly infuse the ribs with even more flavor while also continuing to cook them with indirect heat.

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When the ribs are nearly done, slather them with barbecue sauce. Most sauces have sugar in them and will easily catch fire if you are not watching. (It’s possible this happened to us at least once.)

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