Hot Honey Bourbon BBQ Party Ribs

Ingredients

• 2 racks Swift Kansas City Style Dry Rubbed St. Louis Ribs
• Hickory wood, for smoking
• 1 cup ketchup
• ½ cup hot honey
• ¼ cup bourbon
• ¼ cup apple cider vinegar
• 2 Tbsp. brown sugar
• 2 Tbsp. butter
• 1 Tbsp. W Sauce
• 1 Tbsp. Dijon mustard
• 1 tsp. smoked paprika
• ½ tsp. garlic powder
• ½ tsp. onion powder
• ¼ tsp. cayenne pepper

Directions

1. Prep the ribs. Cut between the bones to separate the racks into individual ribs. The Swift Kansas City dry rub provides the base seasoning, so add just a touch of your favorite pork rub, if desired, to the freshly cut sides to complement the hot honey bourbon sauce.
2. Heat the grill. Set a grill or smoker to 325°F for indirect cooking. Add hickory wood for smoke.
3. Smoke the ribs. Place the ribs directly on the grate. Cook for 60 minutes, flipping halfway through, until the rub is set and the ribs have developed good color.
4. Make the sauce. While the ribs cook, combine all sauce ingredients in a saucepan. Simmer over low heat for 10–15 minutes, stirring occasionally, until slightly thickened and glossy.
5. Sauce and cover. Transfer the ribs to a foil pan. Add enough sauce to coat them thoroughly and toss. Cover the pan tightly with foil.
6. Cook until tender. Return the pan to the grill at 325°F for 35–45 minutes, until the ribs are tender.
7. Finish uncovered. Remove the foil and toss the ribs in the sauce again. Cook uncovered for another 10–15 minutes, until sticky and caramelized. The ribs should be tender, with an internal temperature around 195–203°F. Serve before kickoff.