These ribs have a deeply smoked, old-fashioned flavor that goes perfectly with cookout classics like coleslaw, baked beans and corn bread.
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- To make BBQ Sauce: Heat 1 Tbs oil in medium saucepan over medium heat. Add 2 slices bacon and cook, stirring occasionally, until crisp and browned, about 5 minutes. Using a slotted spoon, transfer bacon to paper towels, leaving fat in saucepan. Let bacon cool.
- Add 1 chopped yellow onion to saucepan and cook, stirring occasionally, until golden brown, about 4 minutes. Stir in 2 cloves minced garlic and cook until fragrant, about 1 minute. Stir in 12 oz chili sauce, 1/2 cup peach preserves, 1/3 cup bourbon, 1/3 cup vinegar, 2 Tbs mustard, 2 Tbs Worcestershire sauce and 2 Tbs molasses. Bring to a simmer and reduce heat to medium-low. Simmer, stirring often, until reduced by about one quarter, 20 to 25 minutes. Finely chop cooled bacon and stir into sauce; add 1/2 tsp hot pepper sauce. Let cool. Makes about 2 1/2 cups sauce. Sauce can be refrigerated for up to 4 days.
- Soak 2 large handfuls apple or hickory wood chips for 1-2 hours.