3 pounds baby back ribs, cut down into serving pieces
Beef stock to cover
3 bay leaves
1 Vidalia onion, sliced
1 apple, peeled and sliced
5 garlic cloves, crushed (divided)
1 cup ketchup
1/3 cup bourbon
¼ cup molasses
¼ cup vinegar
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
2 teaspoons soy sauce
½ teaspoon dry mustard
¼ teaspoon pepper
The night before or the morning of your barbecue:
In large 2-quart pot, combine ribs, beef stock, bay leaves, onion, apple and 3 of the crushed garlic cloves. Bring to a boil, then cover, reduce heat and simmer 3 hours.
While ribs simmer, combine in bowl the ketchup, bourbon, molasses, vinegar, lemon juice, Worcestershire sauce, soy sauce, dry mustard, pepper and remaining 2 crushed garlic cloves.
Whisk until blended and refrigerate.
When ribs are done simmering, remove from pot; drain and place on plate, cover with foil and place in refrigerator.
Prepare charcoal grill and when coals are ready (ashen gray), dip ribs in sauce and place on grill.
After about 3 to 4 minutes (depending on temperature of your grill), dip in sauce mixture again, flip over and continue cooking another 3 to 4 minutes.
Repeat procedure until sauce is used up.
Makes 4 servings.
Note: Sauce is great on chicken, too.