Bourbonribglaze Recipes

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BOURBON-BBQ GLAZED BABY BACK RIBS



Bourbon-BBQ Glazed Baby Back Ribs image

Slow-cooked ribs, roasted to perfection, finished on the grill with a bourbon-BBQ sauce from Dan Seidman of The Chef Dan.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 4h25m

Yield 4

Number Of Ingredients 23

1 rack baby back pork ribs, outer membrane removed
4 ounces apple juice
Reynolds Wrap® Aluminum Foil
2 tablespoons brown sugar
1 tablespoon sea salt
1 tablespoon freshly cracked black pepper
¼ tablespoon garlic powder
¼ tablespoon onion powder
¼ tablespoon ground coriander
¼ tablespoon dry mustard
⅛ tablespoon cayenne pepper
½ cup ketchup
¼ cup bourbon whiskey
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
½ tablespoon Dijon mustard
1 ½ tablespoons brown sugar
1 tablespoon molasses
1 clove garlic, finely minced
½ tablespoon soy sauce
1 teaspoon onion powder
1 teaspoon freshly cracked black pepper
1 pinch sea salt

Steps:

  • Combine all the ingredients for the dry rub in a small bowl and mix together well.
  • Tear a large enough piece of Reynolds Wrap® Aluminum Foil to place rack of ribs on it and be able to fully cover, meat side up. Evenly coat both sides of the ribs with the dry rub, pressing it in with your hands.
  • Fold up the sides of the foil to create a rim, and pour the apple juice in around the ribs. Fold the foil over the ribs and crimp it to create a tight seal. Tear off one more piece of large foil and wrap the whole thing again to ensure a tight seal.
  • Place the wrapped ribs in the fridge to marinate for 2 hours.
  • Preheat oven to 225 degrees F and cook ribs for about 4 hours. You should be able to easily pierce them with a fork, but they shouldn't be falling off the bone.
  • Combine all the BBQ sauce ingredients in a medium saucepan and bring to a boil over medium heat. Reduce to a simmer and allow the sauce to thicken and reduce by about a third, stirring occasionally.
  • Preheat grill to high heat. Cover the grill rack with Reynolds Wrap® Aluminum Foil. Place the cooked ribs meat side up on the grill and brush the top with a layer of sauce. Close grill until the sauce is mostly dried, about 5 minutes. Brush another layer of sauce on top and close grill for an additional 5 minutes. Remove ribs from grill and lightly brush with one more layer of sauce.
  • Cut the ribs into individual pieces and serve with extra sauce.

Nutrition Facts : Calories 436.9 calories, Carbohydrate 30.9 g, Cholesterol 87.6 mg, Fat 22.5 g, Fiber 1.1 g, Protein 19.4 g, SaturatedFat 8.2 g, Sodium 2018.9 mg, Sugar 25.2 g

BOURBON RIB GLAZE



Bourbon Rib Glaze image

Also great on grilled chicken wings! Enough sauce for 2 racks of ribs. From the cookbook Cooking with Wine and Spirits.

Provided by Lvs2Cook

Categories     Summer

Time 5m

Yield 2 1/2 cups

Number Of Ingredients 10

1 cup Bourbon
1/2 cup dark brown sugar
1 cup catsup
1 teaspoon Worcestershire sauce
1/4 cup vinegar
1 tablespoon lemon juice
3 garlic cloves, minced
1/2 teaspoon dry mustard
1/4 teaspoon black pepper
1/4 teaspoon salt

Steps:

  • Combine all ingredients: mix well.
  • Brush ribs with a thin coating of glaze and place on grill. Continue to baste when turning ribs.

Nutrition Facts : Calories 537.8, Fat 0.6, SaturatedFat 0.1, Sodium 1343.5, Carbohydrate 69.4, Fiber 0.5, Sugar 64.7, Protein 2.1

BOURBON PEACH-GLAZED BABY BACK RIBS



Bourbon Peach-Glazed Baby Back Ribs image

No grill? No problem. These instantly craveable ribs are made from start to finish in the oven. Using peach preserves instead of the fresh fruit in the savory glaze means this pantry-friendly meal can be made all year long, not just during the summer.

Provided by Food Network Kitchen

Time 14h

Yield 4 to 6 servings

Number Of Ingredients 10

1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
Kosher salt and freshly ground black pepper
1 tablespoon chili powder
2 tablespoons packed light brown sugar
2 racks baby back ribs (about 1 pound each)
3 tablespoons apple cider vinegar
3 tablespoons bourbon
1/2 cup peach preserves

Steps:

  • Combine the smoked paprika, onion powder, garlic powder, 2 1/2 teaspoons salt, 1/2 teaspoon pepper, chili powder and brown sugar in a small bowl. Stir to combine.
  • Place each rack of ribs on a large piece of aluminum foil (it will eventually need to completely seal the rack) and place on a baking sheet. Generously sprinkle the dry rub on both sides of the ribs. Leave uncovered and place in the refrigerator, meat-side up, for at least 1 hour and up to overnight.
  • Preheat the oven to 300 degrees F.
  • In another small bowl, stir the vinegar, bourbon, preserves, 2 tablespoons water and a large pinch of salt and pepper together to combine. Pour half of the mixture over each rack and tightly seal each in the foil, crimping the edges to make a packet.
  • Transfer the foil packets on the baking sheet to the oven and bake until the meat is tender and starts to pull away from the bones, about 1 1/2 hours.
  • Remove the baking sheet from the oven. Carefully open the foil packets and pour off the liquid into a small saucepan. Bring to a strong simmer over medium-high heat and cook until it is reduced by about half and becomes a thin but syrupy glaze, stirring frequently, 6 to 8 minutes. It will thicken further as it cools.
  • Line another baking sheet with foil and gently transfer the ribs to it. Position a rack on the top level of the oven and preheat the broiler.
  • Using a pastry brush, generously coat the ribs with about half of the glaze. Broil until browned and charred in spots, 2 to 4 minutes. Brush generously with some of the remaining glaze and return to the broiler until deeply browned and charred in additional spots, 2 to 4 minutes more. Brush the finished ribs with any remaining glaze. Slice each rack between the bones and serve.

BOURBON-GLAZED BABY BACK RIBS



Bourbon-Glazed Baby Back Ribs image

Bourbon adds oaky sweetness to the honey-hoisin-chili glaze.

Provided by Kenny Callaghan

Categories     Bourbon     Mustard     Bake     Super Bowl     Pork Rib     Grill/Barbecue     Honey     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 13

5 tablespoons honey
1/4 cup bourbon
1 1/2 tablespoons hoisin sauce
1 tablespoon Dijon mustard
1 tablespoon plum sauce
1 1/2 teaspoons mild-flavored (light) molasses
1 1/2 teaspoons soy sauce
1 1/2 teaspoons Worcestershire sauce
3/4 teaspoon hot chili paste (such as sambal oelek)*
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 2 1/4- to 2 1/2-pound racks baby back pork ribs
1 cup unsweetened pineapple juice

Steps:

  • Whisk first 11 ingredients in small bowl.
  • Do ahead: Glaze can be made 1 day ahead. Cover and refrigerate.
  • Preheat oven to 350°F. Place long sheet of heavy-duty foil on each of 2 large rimmed baking sheets. Sprinkle rib racks on all sides with salt and pepper. Place 1 rib rack on each foil sheet. Fold up sides of each foil sheet around rib rack to form boat-like shape. Pour 1/2 cup pineapple juice over each rib rack. Fold up foil to seal packets. Bake until ribs are tender, about 1 hour. Remove ribs from foil packets. Transfer to roasting pan; pour any juices from foil over and cool.
  • Do ahead: Can be made 1 day ahead. Cover with plastic wrap; refrigerate.
  • Prepare barbecue (medium heat). Cut each rib rack in half. Grill until browned, brushing frequently with glaze and turning often, about 10 minutes. Cut racks between bones into ribs.
  • *An Indonesian hot chili paste; available at many supermarkets, at Asian markets, and from mingspantry.com.

DYNAMITE BOURBON RIBS



Dynamite Bourbon Ribs image

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

1 cup dark brown sugar
⅔ cup bourbon
1 cup light soy sauce
4 cloves garlic
3 pounds country style pork ribs

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

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