BBQ Bourbon Ribs

30 09 2010

In continuation of our bourbon celebration and National Bourbon month, we wanted to share the recipe for Barbeque Bourbon Ribs and Sauce.  After the bourbon tasting, we dined on these ribs!

We like our ribs a little fatty for the extra flavor, as a result, we selected pork spare ribs for our meal. Feel free to make your own selection. 

Rib Marinade Ingredients:

2 Large pork spare ribs

1 Cup bourbon

2 ½ cups chicken stock

½ cup pickling spices (in a cheese cloth)

1 cup brown sugar

1 tsp. vanilla

1 head of garlic, cut in half long ways as to see segments

½ white onion, small chop

½ purple onion, small chop

2 tbs. salt

1 tsp. fresh ground black pepper

Sauce Ingredients:

Rib Marinade

1 cup ketchup

½ cup yellow mustard

3 cups cider vinegar

½ can tomato paste

1 cup brown sugar

½ cup honey

2 tbs. corn starch

Directions:

If you have the time, you can marinate your ribs overnight, and cook them the following day. Make sure they are refrigerated overnight.  If cannot marinate them overnight, do not worry, they will be just as delicious if made a few hours prior to eating.

In a large roasting pan (large enough to fit ribs), combine all ingredients above, wet liquids first.  Dunk your ribs on each side and place in the liquid (more than likely they will not be covered by the mixture.) Cover the pan with foil, and place on your stove top between two burners or one large burner. 

Bring the liquid to a boil, and then simmer on medium-high heat for 45 minutes to an hour and half. This time range is very wide depending upon your stove top and how much meat you are cooking.  The steam will cause the foil to raise and potentially drip water on your stove top.  To avoid this and ensure all liquid goes back into making delicious ribs, you will want to weigh down the foil.  We used two pairs of tongs for weight.  You will know when the ribs are done when you can pull the meat away from the bone. 

Sauce Directions:

Do not pour out your liquid! We are using it for sauce.  Strain the garlic, onions and pickling spices from the liquid. Return to stove in a smaller pot.  As it is still warm, skim off any excess fat.  On a high heat reduce the mixture by half. 

Next, add your ketchup, mustard, tomato paste, brown sugar, and honey.  Lastly, add your corn starch, vinegar and salt and pepper.

Now, taste and see what you think of your sauce. If you care for things to be sweeter, add more honey. If you prefer hot sauces, add a hot sauce. 

When ready, fire up your grill.  Sear each side of the ribs. Next, remove from direct heat (place on side of grill and baste the ribs with your sauce).  As the ribs are pretty much cooked, they only need to be on the grill for a total of twenty minutes.  After removing them from the grill, baste with more sauce, and serve! 

Remember, once you make a recipe it is yours!!!

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