There’s always a good time for ribs.

And babyback ribs are some of my favorite ribs.

Especially when slathered with my fig bourbon bbq sauce, and slow braised over indirect heat on the grill, before being basted over an open flame to finish them off.

Ingredients:

1/2 cup brown sugar

1 Tbsp salt

1 Tbsp ground mustard

1 Tbsp ground black pepper

2 1/2 racks of babyback ribs

1 cup apple juice

1 cup beef broth

fig bourbon bbq sauce

Directions:

Stir together sugar, salt, mustard and pepper.

Line a jelly roll pan with tin foil. Place ribs meat side up on pan. Rub in half of sugar mixture.

Flip ribs over, rub in the rest of the dry rub.

Let rest in the fridge for 1 hour.

Preheat grill to 300 - using only half of the burners, and leaving the other half of the grill without flame.

Place pan on non flame side of the grill.

Pour juice and broth into bottom of pan.

Cover with another layer of tin foil and roll the edges to create a seal.

Let sit on the grill for 4 hours.

After 4 hours release tin foil.

Brush underside of ribs with bbq sauce. Move from pan to fire side of the grill.

Brush meat side of ribs with bbq sauce, while grilling for 5 minutes.

Flip and grill and additional 5 minutes, watching flame, and making sure not to burn ribs.

Remove from grill and serve.