BOURBON BARBECUE RIBS
Bourbon Barbecue Ribs - tender, succulent, fall of the bone ribs with a homemade sweet and tangy Bourbon Barbecue Sauce.
Provided by Barry C. Parsons
Categories Barbecue and Grilling Dinner
Time 2h20m
Number Of Ingredients 24
Steps:
- Mix together all of the ingredients for the dry rub until evenly combined.
- Begin by coating your pork ribs with a dry rub and letting them sit in the fridge for a couple of hours or overnight. Store any unused dry rub in an airtight container for next time.
- For the Bourbon Barbeque Sauce
- Begin my heating the olive oil over medium heat in a medium saucepan.
- Add the garlic and onions and cook until the onions have softened stirring occasionally.
- Add the remaining ingredients for the sauce.
- Simmer very slowly for about 30-40 minutes, or until the sauce reaches a brush-able consistency, stirring occasionally.
- Let the sauce cool for a half hour or so then puree the sauce in a food processor or with an immersion blender. Save any leftover sauce by bottling it in mason jars or freezing it in small airtight containers.
- You can cook the ribs very slowly on the grill for a couple of hours by using only one burner of your grill and cooking the ribs on the opposite side, not under the direct heat, turning occasionally.
- Alternatively, you can cook the ribs in a covered roasting pan in a 275 degree F oven for about 2 hours. Either way you decide to cook them, finish the ribs by grilling them directly over medium heat, brushing on the barbeque sauce and turning them after a minute or two. I like to do about 3 coats of the sauce on each side of the ribs. Remove from the grill and serve.
Nutrition Facts : Calories 1415 kcal, Carbohydrate 81 g, Protein 51 g, Fat 95 g, SaturatedFat 39 g, Cholesterol 226 mg, Sodium 884 mg, Fiber 4 g, Sugar 68 g, ServingSize 1 serving
DYNAMITE BOURBON RIBS
These are best cooked on the grill, but you can remove them from the marinade and bake them in the oven at 350 degrees. This marinade is excellent on prime rib, fish or chicken. Serve with a crispy salad and garlic cheese potatoes for a great dinner!
Provided by Perri Pender
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Country-Style Ribs
Time 5h10m
Yield 6
Number Of Ingredients 5
Steps:
- Process brown sugar, bourbon, soy sauce, and garlic in a food processor or blender to mince garlic with other ingredients. Pour over ribs, and marinate for several hours in the refrigerator.
- Preheat an outdoor grill for medium heat, and lightly oil grate.
- Place ribs on grate, and cover. Cook for 45 minutes to 1 hour depending on thickness of your ribs. When finished, the internal temperature of the ribs should be 160 degrees F (70 degrees C) when taken with a meat thermometer.
Nutrition Facts : Calories 658.9 calories, Carbohydrate 40.3 g, Cholesterol 167.8 mg, Fat 26.9 g, Fiber 0.4 g, Protein 46.2 g, SaturatedFat 9.5 g, Sodium 1570.3 mg, Sugar 36.3 g
BARBECUE RIBS
This recipe is easier than it sounds. I usually cook the ribs the day before and grill them for a quick dinner the next night. FYI: the sauce is much better after it is cooked. It is not a dipping sauce.
Provided by SEEsign
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 3h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings. (I usually freeze the drippings to use later in soups.) Place ribs in a large roasting pan.
- In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight.
- Preheat grill for medium heat. Position grate four inches above heat source.
- Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with marinade.
Nutrition Facts : Calories 503.8 calories, Carbohydrate 23.1 g, Cholesterol 119.9 mg, Fat 30.2 g, Fiber 0.2 g, Protein 29.9 g, SaturatedFat 11 g, Sodium 715.3 mg, Sugar 20.3 g
COUNTRY-STYLE PORK RIBS WITH BOURBON AND COKE BBQ SAUCE
Country-style ribs are not actually ribs. This cut of meat comes from the shoulder of the pig, where it is sliced in half under the blade bone and then cut into long strips to resemble ribs. As a result, much like other tough cuts of meat, country-style ribs benefit from any type of low and slow cooking. Tender, tangy, and accented with just a hint of bourbon, these ribs are a messy, saucy affair. Bone-in country-style ribs are recommended for this recipe since it's the bones that are packed with the most flavor (you can use boneless ribs, but they may require less cooking time).
Provided by Kendra Bailey Morris
Categories Pork Rib Pork Grill/Barbecue Slow Cooker
Yield 6-8 servings
Number Of Ingredients 15
Steps:
- Trim any excess fat from the ribs and cut into approximately 5-inch-long pieces. Lightly season the ribs with salt and pepper.
- Heat a large sauté pan on the stovetop over medium-high heat. Add the oil, then the ribs, and brown well on all sides. (To avoid overcrowding the pan, you may have to do this in batches.)
- While the ribs are searing, spray the inside of the slow cooker with cooking spray. Add the ketchup, cola, tomato paste, garlic, brown sugar, chili sauce, bourbon, cider vinegar, sorghum syrup, Worcestershire sauce, chili powder, and cayenne. Stir well. Add the ribs to the slow cooker, layering the larger, fattier ribs on the bottom. Make sure all the ribs are covered in sauce. Cover and cook on low for at least 8 hours and up to 9 hours, until the meat is fall-off-the-bone tender.
- Transfer the ribs to a platter and keep warm. Pour the leftover sauce into a small saucepan and cook over medium heat for 10 to 15 minutes, until it is reduced and slightly thickened. Skim off any visible fat, season with salt and pepper, and serve the sauce over the ribs.
GRILLED BABY BACK PORK RIBS WITH MUSTARD-BOURBON SAUCE
Categories Garlic Mustard Onion Pork Tomato Backyard BBQ Summer Tailgating Grill/Barbecue Party Bon Appétit
Yield Serves 4 to 6
Number Of Ingredients 25
Steps:
- Make sauce
- Heat oil in heavy large pot over medium-low heat. Add green onions, white onions and garlic and sauté until tender, about 15 minutes. Mix in all remaining ingredients, adding bourbon last. Simmer sauce until thick and reduced to 7 cups, stirring occasionally, about 1 hour. Season to taste with salt and pepper. (Sauce can be prepared 2 weeks ahead. Cover and refrigerate.)
- Make spice rub and ribs
- Mix first 7 ingredients in medium bowl. Rub spice mixture over both sides of rib racks. Arrange ribs on large baking sheet. Cover and refrigerate overnight.
- Prepare barbecue (medium heat). Cut rib racks into 4- to 6-rib sections. Arrange ribs on barbecue. Grill until meat is tender, occasionally turning ribs with tongs, about 40 minutes. Using tongs, transfer ribs to work surface.
- Cut rib sections between bones into individual ribs. Arrange on clean baking sheet. Transfer 3 cups sauce to small bowl; place remaining sauce in small saucepan and reserve. Brush ribs with sauce from bowl.
- Return ribs to barbecue. Place pan of reserved sauce at edge of barbecue to rewarm. Grill ribs until brown and crisp on edges, brushing with more sauce from bowl and turning occasionally, about 10 minutes. Serve ribs with warm sauce.
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