Smoked Ribs with Bacon Bourbon BBQ Sauce

1. Heat the oil in a medium saucepan over medium heat.

2. Add the bacon and cook, stirring occasionally, until crispy and golden, about 5 minutes.

3. Use a slotted spoon to transfer the bacon to paper towels, leaving the fat in the pan. Let the bacon cool.

4. Add the onion to the pan and cook, stirring occasionally, until golden, about 4 minutes.

5. Add the garlic and cook until fragrant, about 1 minute. Then add the chili sauce, canned peach, bourbon, vinegar, mustard, Worcestershire sauce, and molasses.

6. Bring to a simmer and reduce the heat to medium-low.

7. Simmer, stirring frequently, until reduced to about one-quarter of its original volume, 20 to 25 minutes.

8. Chop the cooled bacon and stir it into the sauce; add the hot sauce. Let cool. Makes about 2 1/2 cups of sauce. The sauce can be refrigerated for up to 4 days.

9. In a small bowl, mix together the paprika, sugar, onion powder, garlic powder, salt, black pepper, and cayenne pepper.

10. Season the ribs with the paprika mixture.

11. Let the ribs rest at room temperature for 15 to 30 minutes.

12. Prepare the outdoor grill for indirect cooking over medium heat, at a temperature of 175ºC

Enjoy!

*Courtesy of National Pork Board, Des Moines, Iowa