Mike Garten
Here’s proof that booze and fruit make the best barbecue sauce.
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Cal/Serv:
355
Yields:
8
servings
Total Time:
1
hour
0
mins
1
tbsp.
tbsp.
Worcestershire sauce
1
peach, sliced (about 1 cup)
1
clove garlic, thinly sliced
1 1/2
oz.
oz.
smoked slab bacon, cut into 1-in. pieces
2
racks baby back ribs (about 1 3/4 lbs per rack)
- In small saucepan, combine tomato puree, vinegar, molasses, brown sugar, mustard, Worcestershire sauce, and cumin, then stir in peach, onion, garlic, and bacon. Simmer, stirring occasionally, until reduced by one-fourth, 15 to 20 minutes.
- Transfer mixture to blender and puree until smooth, then blend in bourbon. Transfer scant 1 cup to small bowl and set aside for serving later.
- Heat grill to medium. Season each rack of ribs with 1/2 teaspoon each salt and pepper; place on grill, bone side down, then brush tops with 1/2 cup sauce and grill, covered, 15 minutes.
- Flip racks over and grill, covered, 10 minutes. Uncover, increase heat to medium-high and grill, basting with some remaining sauce and turning occasionally, until cooked through and beginning to char, 5 to 6 minutes more. Transfer to cutting board, brush with some of remaining sauce and let rest at least 5 minutes before cutting. Serve with remaining sauce.
Nutritional Information (per serving): About 355 calories, 22 g fat (8 g saturated), 23 g protein, 390 mg sodium, 14 g carb, 1 g fiber
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Source : Goodhousekeeping
