(Serves 3–6)

• 2 racks baby back ribs,

about 3 pounds each

• Kosher salt and freshly

cracked black pepper to taste


Build a two-level fire in your grill, which means you put all the coals on one side of the grill and leave the other side free of coals. When the coals are medium-hot (you can hold your hand six inches above the grill for three to four seconds), you’re ready to cook.

Sprinkle the ribs generously with the salt and pepper, place them on the grill directly over the coals, and cook until a peek inside shows that the meat no longer has any pink at the center, about eight to 10 minutes per side (just to be clear, that’s 16 to 24 minutes total).

Separate into individual ribs and serve.

Serves six as an appetizer, three to four as an entrée.

Maple-Bourbon Barbeque Sauce

Smother your ribs (and everything else) with this sweet and delicious barbecue sauce.

• 1/2 cup ketchup

• 1/3 cup cider vinegar

• 1/4 cup bourbon of choice

• 2 Tbsp. brown sugar

• 2 Tbsp. maple syrup

• 1 Tbsp. cracked coriander seed

• Kosher salt and freshly cracked black pepper

to taste


1) While the fire heats up, combine all ingredients in a big bowl and mix together very well.

2) Grill, follow the rib recipe.

3) As you cut the racks into individual ribs, drop the ribs into the big bowl with the sauce and kind of swirl and toss so that the ribs get coated. Now pick each rib up with tongs and let any extra sauce drip off, then return the ribs to the grill just long enough to slightly caramelize the sauce without burning it, about 30 seconds to one minute per side. Serve.

Recipes on this page reprinted with permission from The Big-Flavor Grill, by Chris Schlesinger and John Willoughby, copyright 2014. Published by Ten Speed Press, a division of Random House LLC.

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