Ribs - Poached Prior to Grilling / Baking

Melody made a similar recipe one weekend and I thought it was a brilliant way to do ribs on a grill that you can prepare ahead of time by poaching before finishing off on the grill. You can also finish the ribs off in the oven if you do not have a grill. This recipe evolved over a series of tries in the kitchen. 

Ingredients:

3-4 lbs Baby Back Ribs

POACHING LIQUID

2-1/2 quarts water

1/2 onion

6 cloves garlic smashed

2 Tbsp Kosher salt

2 bay leaves

1/2 cup Apple Cider vinegar

In a 5-1/2 quart or larger Dutch Oven, bring all ingredients of Poaching Liquid to a boil. Lower heat and simmer for ~ 20 minutes

Remove skin on the back of the ribs. Slice the rack into 3 sections.

Place ribs in the poaching liquid. Bring to a simmer then turn heat to low and cook for 1 hour. Remove from heat and let ribs sit in the liquid until ready to throw on the grill.

Pat ribs dry and slather the glaze on top of the ribs. Throw on hot grill until glaze is caramalized.

If you do not have a grill.....Prepare a large baking sheet, covering with parchment paper. If the glaze is a really sticky one I will line the pan with foil before the parchment paper.

Gently pat the ribs dry so the glaze will adhere easier.

Preheat oven to 450˚.

Apply glaze to the top of the ribs and bake for 20 minutes, re-applying glaze at the 10 minute mark.

Remove ribs from oven. Apply glaze once more. Allow ribs to rest for 10 minutes before slicing.

GLAZES

Bourbon / Honey Glaze

1/4 cup honey

3 Tbsp. + 1 tsp. brown sugar

1 Tbsp Dijon mustard

1-1/2 Tbsp bourbon

2 Tbsp. fresh squeezed orange juice

Combine all ingredients. Simmer ~ 5 minutes and set aside

BBQ Glaze

1/2 cup BBQ Sauce of your choice

3 Tbsp. sweet Bourbon, such as Wild Turkey American Honey Bourbon

2 to 3 Tsp. brown sugar

Whisk all ingredients until combined. Set aside

NOTE: this glaze was like candy and hardened to a soft ball stage