Creole Style Smoked Baby Back Ribs
Introduction:
Looking for a perfect dish to impress your guests or enjoy a relaxing meal with family? Our Creole Style Smoked Baby Back Ribs recipe is the answer! The ribs are seasoned with a flavorful Creole rub and cooked low and slow, absorbing all the smoky goodness. Finished with a homemade Bourbon sauce, these tender, juicy ribs are full of flavor and perfect for any summer barbecue or special occasion. Whether you’re a seasoned griller or a novice, this easy-to-follow recipe will guide you every step of the way.
Recipe Overview
- Cook Time: 2 hours
- Prep Time: 15 minutes
- Total Time: 2 hours 15 minutes
- Category: Pork
- Servings: 4
- Calories per Serving: 160.6
- Difficulty: Easy
- Keywords: Meat, Creole, Summer, Spicy, < 4 Hours, Easy
Ingredients
| Ingredient | Quantity |
|---|---|
| Paprika | 2 tablespoons |
| Dried Thyme | 1 tablespoon |
| Brown Sugar | 1 tablespoon |
| Garlic Powder | 1 tablespoon |
| Onion Powder | 1 tablespoon |
| Dry Mustard | 2 teaspoons |
| Celery Seeds | 2 teaspoons |
| Cayenne | 1 teaspoon |
| Fresh Ground Black Pepper | 1 teaspoon |
| Salt | 1 tablespoon |
| Bottled Chili Sauce | 2 tablespoons |
| Hickory Flavored Barbecue Sauce | 3/4 cup |
| Bourbon | 1/4 cup |
| Cider Vinegar | 3 tablespoons |
| Maple Syrup | 2 tablespoons |
| Worcestershire Sauce | 1 tablespoon |
| Tabasco Sauce | 2 dashes |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 160.6 kcal |
| Fat | 2.2 g |
| Saturated Fat | 0.3 g |
| Cholesterol | 0 mg |
| Sodium | 1203.3 mg |
| Carbohydrates | 24.1 g |
| Fiber | 3.1 g |
| Sugar | 13.3 g |
| Protein | 2.7 g |
Instructions
1. Prepare the Creole Rub:
In a small bowl, combine all the dry ingredients: paprika, dried thyme, brown sugar, garlic powder, onion powder, dry mustard, celery seeds, cayenne, black pepper, and salt. Mix well to combine, ensuring all the spices are evenly distributed.
2. Apply the Rub:
Generously pat the rub all over the baby back ribs, making sure to coat every side thoroughly. The rub will create a flavorful crust on the ribs as they cook.
3. Marinate:
Place the seasoned ribs in a sealable plastic bag or wrap them tightly in plastic wrap. Refrigerate for at least 5 hours, or overnight if you want to maximize the flavor infusion. The longer the ribs marinate, the more intense the flavors will be.
4. Prepare the Bourbon Sauce:
While the ribs are marinating, prepare the Bourbon sauce. In a medium-sized, heavy-bottomed saucepan, combine the bottled chili sauce, hickory flavored barbecue sauce, bourbon, cider vinegar, maple syrup, and Worcestershire sauce. Stir to combine, then place the saucepan over medium heat.
Bring the sauce to a simmer, allowing it to reduce slightly. This should take about 5-10 minutes. Stir frequently to prevent it from burning or sticking to the bottom. Once the sauce has thickened slightly, remove from the heat and stir in the Tabasco sauce to taste. You can adjust the amount of Tabasco depending on how spicy you want the sauce. Set the sauce aside, allowing it to cool. It can be refrigerated until you’re ready to use it, but be sure to reheat it before serving.
5. Preheat the Grill:
While your ribs are marinating and the sauce is cooling, preheat your barbecue. For a gas grill, heat one side to high and leave the other side off for indirect cooking. If you’re using charcoal, wait until the coals are ashed over but still holding their shape. You’re aiming for a consistent temperature of 200°F (100°C) for indirect heat cooking.
6. Grill the Baby Back Ribs:
Once the grill is preheated, place the ribs directly on the cool side of the grill, ensuring they are not over direct heat. Cover the grill with the lid and let the ribs cook slowly for approximately 2 hours. The ribs should be nice and browned on the outside and cooked through by the end of this time.
7. Brush with Bourbon Sauce:
After the first 90 minutes of cooking, begin brushing the ribs with the prepared Bourbon sauce. Every 15 minutes, reapply the sauce, allowing it to caramelize on the ribs and create a beautiful, flavorful glaze. Continue this process until the ribs have been cooking for the full 2 hours.
8. Final Steps:
After 2 hours of cooking, your Creole Style Smoked Baby Back Ribs will be perfectly tender, smoky, and coated in a delicious Bourbon glaze. Remove the ribs from the grill and let them rest for a few minutes before slicing. Serve hot, and enjoy the incredible blend of smoky and spicy flavors.
Tips for Success:
- Adjust the spice level: If you like your ribs spicier, increase the amount of cayenne or Tabasco sauce in the rub or Bourbon sauce.
- Use indirect heat: Cooking the ribs over indirect heat ensures they cook evenly without burning.
- Let the sauce reduce: Don’t rush the Bourbon sauce reduction; the flavors intensify the longer it simmers.
- Rest the ribs: Allow the ribs to rest for a few minutes before slicing to ensure the juices are redistributed, keeping the meat tender and juicy.
Serving Suggestions:
Serve these ribs with a side of creamy coleslaw, grilled vegetables, or classic potato salad for a full barbecue experience. Pair with a refreshing cold beverage like lemonade, iced tea, or a chilled beer to complement the spicy kick of the ribs.
Enjoy your delicious, Creole-inspired smoked baby back ribs, and make this recipe a go-to for your summer gatherings and family dinners!
