For the ultimate rack of ribs, marinating is worth every extra second you can spare. After that, they’re best cooked in the oven, then finished on the barbecue. The sauce included here is a marinade, cooking sauce, and glaze all in one, so all of the awesome flavor is carried right through to the final dish.
3 ¼ lb. or 3 racks of pork
½ cup tomato ketchup
For the marinade
3 tablespoons Jim Beam® Bourbon
3 tablespoons dark soy sauce
2 tablespoons balsamic vinegar
2 tablespoons dark brown sugar
½ tablespoon tomato paste
1 teaspoon ground cumin
½ teaspoon mustard powder
¼ teaspoon smoked paprika