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Serves six

3 racks (7 to 8 pounds total) baby back pork ribs, preferably at room temperature

16 ounces light brown sugar

20 ounces (2½ cups) Dijon-style mustard

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¼ cup low-sodium soy sauce

¾ cup bourbon

1. Bring one large (at least 12-cup) pot of water to a brisk boil over high heat.

2. Add the racks of ribs to the boiling water; you might need to cut the racks in half to make them fit in the pot. Once the water returns to a boil, cook for about 15 minutes; the meat will not be cooked through.

3. Use tongs to transfer the racks to a cutting board. Let them rest for five to 10 minutes, then use a large, sharp knife to cut between the bones, separating the individual ribs.

4. While the ribs are resting, make the sauce: Wipe out the pot you used to boil the ribs, then add the sugar, mustard, soy sauce and bourbon. Place over medium heat, stirring until the sugar has dissolved. Cook for five minutes to thicken the sauce. Remove from the heat. Return the ribs to the pot and toss to coat evenly.

5. At this point, the ribs can be cooled and refrigerated for several hours.

6. Position racks in the upper and lower thirds of the oven; preheat to 400 degrees.

Line 2 baking sheets with aluminum foil or parchment paper.

7. Divide the ribs between the baking sheets; if there’s any sauce left in the pot, use it for basting. Roast for about 10 minutes, then rotate the baking sheets top to bottom and front to back. Baste with any remaining sauce or with sauce that has pooled on the baking sheet. Roast until the ribs are crisped on the edges and well browned, eight to 10 minutes.

8. Transfer to a platter. Serve warm, at room temperature or cold.

Nutritional information per serving (with half the sauce): 1220 calories, 64 g protein, 47 g carbohydrates, 78 g fat, 29 g saturated fat, 310 mg cholesterol, 1660 mg sodium, 0 g dietary fiber, 36 g sugar

Adapted by The Washington Post from Lee Manigault and Suzanne Pollak of Charleston, S.C., known as the Deans of the Charleston Academy of Domestic Pursuits.

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