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North Carolina BBQ Ribs & Kentucky Mule hero

North Carolina BBQ Ribs & Kentucky Mule

Prep Time
20 Mins
Total Time
30 Mins
Yield
1 Serving

What you’ll need

for Kentucky Mule

  • 1.3 oz. Bulleit Bourbon

  • 0.5 oz. fresh lime juice

  • 4 oz ginger ale or ginger beer

for North Carolina BBQ Ribs

  • 2 whole slab pork baby back ribs, membrane removed

DRY RUB

  • 1/4 cup packed brown sugar

  • 2 tbsp salt

  • 1 tbsp chili powder

  • ½ tsp fresh cracked black pepper

  • ½ tsp cayenne pepper

  • ½ tsp Old Bay seasoning

  • ½ tsp cumin

  • ½ tsp onion powder

  • ½ tsp garlic powder

  • ½ tsp dried thyme

BRAISING LIQUID

  • ¾ cup pork bone broth

  • ¼ cup Bulleit Bourbon

  • 1 tbsp apple cider vinegar

  • 1 tbsp Worcestershire sauce

  • 2 tbsp honey

  • 3 garlic cloves, crushed

GLAZE

  • ½ cup BBQ Sauce

Preparation

Making Kentucky Mule

  • Build drink in glass over ice.

  • Stir.

  • Garnish with lime.

Making North Carolina BBQ Ribs

  • In a small bowl, combine the dry rub ingredients and apply the mixture onto both sides of the ribs. Cover and refrigerate overnight.

  • Preheat the oven to 250°F. In a rimmed baking sheet combine the braising liquid ingredients and add the ribs to the pan. Cover tightly with foil and slow roast for 2.5 hours. Remove the ribs from the braising liquid and place them on a separate baking sheet. Transfer the liquid to a medium saucepan and bring to a boil, reduce heat and simmer down to half the volume for a glaze. Whisk in the barbecue sauce.

  • Preheat your barbecue to medium high and place the ribs on the grill. Cook for about 5 minutes on each side, basting both sides with the glaze until browned and lightly charred. To serve, slice the ribs between the bones and toss them in the remaining glaze. Enjoy hot with your favorite sides and a Bulleit Kentucky Mule.