Black Pepper Baby Backs with Whiskey Vanilla Glaze Recipe
Enjoy a sweet and smoky rib this summer, using the always-enticing baby back to create an unforgettable grilled comfort food.
Keywords
- baby back ribs
- black pepper
- grill
- vanilla
- whiskey
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.grit.com.
Cooking tools:
- Grill
- Rib rack
- Grill brush
- Chef's knife
- Mason jar
- Saucepan
- Stove
- Whisk
- Baking sheet
- Mixing bowl
- Measuring spoon
- Measuring cup
- Pastry brush
- Paper towel
- Kitchen towel
- Aluminum foil
Ingredients
- 4 racks baby back ribs, each 2 to 2-1/2 pounds, with membranes removed
- 3 tablespoons cracked black peppercorns
- 3 tablespoons smoked or sweet paprika
- 3 tablespoons coarse salt, sea or kosher
- 3 tablespoons packed brown sugar, dark or light
- 1 teaspoon celery seed
- 4 hardwood chunks or 3 cups hardwood chips (the latter soaked in water)
- 1/2 cup rye, bourbon, or other whiskey
- 1/2 cup packed brown sugar, dark or light
- 8 tablespoons (1 stick) unsalted butter
- 1 teaspoon pure vanilla extract
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