# What You’ll Need:
→ Pork Ribs
01 - 2 racks pork baby back ribs (approximately 4.4 lbs)
02 - 2 tbsp brown sugar
03 - 1 tbsp smoked paprika
04 - 1 tsp garlic powder
05 - 1 tsp onion powder
06 - 1 tsp ground black pepper
07 - 1 tsp salt
→ Bourbon BBQ Sauce
08 - 1 cup ketchup
09 - 1/2 cup bourbon whiskey
10 - 1/4 cup apple cider vinegar
11 - 1/4 cup brown sugar
12 - 2 tbsp Worcestershire sauce
13 - 2 tbsp molasses or honey
14 - 1 tbsp Dijon mustard
15 - 1 tsp smoked paprika
16 - 1/2 tsp cayenne pepper (optional)
17 - 2 cloves garlic, minced
18 - Salt and black pepper to taste
→ Sweet Corn Fries
19 - 2 cups fresh or frozen sweet corn kernels
20 - 1 cup cornmeal
21 - 1/2 cup all-purpose flour
22 - 1/2 tsp baking powder
23 - 1/2 tsp salt
24 - 1/2 tsp smoked paprika
25 - 2 large eggs
26 - 1/2 cup milk
27 - Vegetable oil for frying
# How to Make It:
01 - Preheat oven to 300°F. Remove membrane from ribs and pat dry. Combine brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and salt; rub evenly over ribs.
02 - Wrap ribs tightly in aluminum foil, place on baking sheet, and bake for 2 hours until tender.
03 - Combine ketchup, bourbon, apple cider vinegar, brown sugar, Worcestershire sauce, molasses, Dijon mustard, smoked paprika, cayenne, and minced garlic in saucepan. Simmer over medium heat for 15–20 minutes until thickened. Season with salt and pepper.
04 - Pulse corn kernels coarsely in food processor. Whisk cornmeal, flour, baking powder, salt, and smoked paprika. In separate bowl, beat eggs with milk. Combine all to form thick batter.
05 - Heat vegetable oil to 350°F, 1 to 1.5 inches deep, in skillet. Drop spoonfuls of batter into oil and fry 2–3 minutes per side until golden and crisp. Drain on paper towels.
06 - Remove ribs from foil, brush with bourbon BBQ sauce. Increase oven to 425°F or set broiler to high. Return ribs uncovered for 10–15 minutes until sauce is caramelized.
07 - Slice ribs between bones and serve with extra bourbon BBQ sauce and sweet corn fries.
