BOURBON-BBQ GLAZED BABY BACK RIBS
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
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-GLAZED BABY BACK RIBS
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
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.
BOURBON PEACH-GLAZED BABY BACK RIBS
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
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 BABY BACK RIBS
Categories Picnic Quick & Easy Backyard BBQ Pork Rib Summer Tailgating Family Reunion Grill Grill/Barbecue Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 7
Steps:
- Prepare barbecue (medium heat). Sprinkle ribs with salt, pepper and 1/2 teaspoon cumin. Place ribs, meaty side up, on grill. Cover and grill 10 minutes.
- Meanwhile, mix barbecue sauce, cilantro, onion, bourbon, chili powder and remaining 3/4 teaspoon cumin in heavy small saucepan; bring to boil, stirring occasionally. Place saucepan at edge of grill to keep sauce warm.
- Turn ribs meaty side down. Cover and grill until cooked through, about 10 minutes. Turn ribs over again; brush meaty side generously with sauce. Cover and grill ribs until sauce sets thickly, about 3 minutes longer.
- Divide ribs between plates. Serve with remaining sauce.
BABY BACK RIBS
Steps:
- Preheat oven to 350 degrees F.
- Cut the racks of ribs in half crosswise. Rub the ribs, paying special attention to the meaty side, with 1/2 cup of the sauce. Lay the rib pieces meat side down in an 11 by 13-inch baking dish. The pieces will overlap slightly.
- Cover the dish tightly with aluminum foil and bake until the meat begins to pull away from the ends of the bones and the ribs are just tender, about 1 hour. You can bake the ribs up to a day before and keep them refrigerated. Bring refrigerated ribs to room temperature about 1 hour before you grill them.
- Preheat an outdoor grill to medium-high heat. Grill the ribs, brushing them with about half the remaining sauce, until they're crispy and heated through, about 10 minutes. Move the ribs around as they grill, the sugar in barbecue sauce makes it easy for them to burn. Let the ribs rest for 5 to 10 minutes before cutting them into 1 or 2-bone pieces. Put out the rest of the sauce for dipping or brush it over the ribs.
- Stir all ingredients together in a small bowl until sugar is dissolved. The sauce will keep in the refrigerator for up to 2 weeks.
SPICE-RUBBED BABY BACK RIBS WITH CHIPOTLE-BOURBON BARBECUE SAUCE
The baby back (sometimes called top loin) is the perfect rib for neophytes. Cut from high on the hog - literally, it abuts the backbone - it's intrinsically tender and generously marbled, which keeps it moist during smoking. Thanks to these attributes, you can cook it at a higher temperature than the low-and-slow heat favored in the American barbecue belt. This shortens the cooking time and lets you cook the ribs on a common charcoal kettle grill. (However, you can certainly smoke these ribs low and slow at 250 degrees, in which case, you'll need 3 1/2 to 4 hours of cooking time - and a smoker.) The higher heat and shorter cooking time produce ribs with a firmer, meatier consistency. Add a chile-stung spice rub and a sweet, spicy chipotle-bourbon barbecue sauce, and you wind up with textbook barbecued ribs with a distinctive sweet, hot, smoky finish.
Provided by Steven Raichlen
Categories dinner, barbecues, finger foods, meat, main course
Time 2h30m
Yield 2 racks (2 to 4 servings)
Number Of Ingredients 20
Steps:
- Place the ribs on a rimmed baking sheet. If the concave side of your ribs still has its papery membrane intact, remove it: Pry it up at the end of the bones using the tip of a meat thermometer or butter knife, then pull it off with a paper towel. Lightly brush the ribs on both sides with the mustard.
- Prepare the rub: In a small bowl, combine the chile powder, brown sugar, salt, pepper and celery seeds. Reserve 1 1/2 teaspoons rub for serving, then sprinkle the remaining rub on the ribs, coating both sides.
- Set up your charcoal grill for indirect grilling and heat to 300 degrees.
- Once the grill comes to temperature, add half the wood chunks or chips to the coals. Arrange the ribs meat (rounded) side up on the grate away from the heat, then cover the grill. Grill the ribs over indirect heat for 1 hour.
- After the ribs have grilled for 1 hour, spray on both sides with apple cider (if using), turning the ribs with tongs. Add the remaining wood chunks or chips to the fire and close the grill again.
- While the ribs grill, prepare the barbecue sauce: Place all the sauce ingredients, along with 1/4 teaspoon salt and 1/2 teaspoon pepper, in a heavy saucepan and whisk to mix. Bring to a boil over medium-high heat, whisking often. Reduce the heat and gently simmer the sauce, uncovered, until thick and richly flavored, 6 to 8 minutes. Correct the seasoning, adding more salt and pepper to taste; set aside. (Makes about 2 cups.)
- Continue grilling the ribs over indirect heat, rounded side up, until sizzling, browned, tender, and the meat has shrunk back from the ends of the bones by 1/4 to 1/2 inch. This normally takes 2 to 2 1/2 hours in all, but sometimes you'll need a full 3 hours. The last 20 minutes, brush the ribs on both sides with some of the barbecue sauce. When ready, the meat should be tender enough so you can pull the individual ribs apart with your fingers.
- Brush each rack on both sides with more barbecue sauce. Move each rack directly over the fire and direct grill to sizzle the sauce into the meat, 2 to 4 minutes per side.
- Transfer the ribs to a platter for serving. Brush once more with barbecue sauce and sprinkle the ribs with the remaining rub. Serve the remaining sauce in a bowl on the side.
GRILLED BABY BACK RIBS WITH MUSTARD BOURBON SAUCE
I adapted this recipe that I got from Bon Appetit many years ago. These can be done on the grill -- or -- for the faster version, just put the frozen ribs in your crockpot, pour the sauce over on top and cook them on low for the day. Which ever cooking method you choose, these ribs are excellent
Provided by Abby Girl
Categories Pork
Time 3h20m
Yield 4-6 serving(s)
Number Of Ingredients 23
Steps:
- 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, stirring occasionally, about 1 hour.
- Season to taste with salt and pepper. (Sauce can be prepared 2 weeks ahead. Cover and refrigerate.)
- Spice Rub: 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. (you may not want to use all the spice mixture).
- Preheat oven to 300. Cook the ribs in the oven for 1-1/2 hours. Remove from oven
- Prepare barbecue.
- Brush ribs with sauce and continue cooking until cooked; 20 - 30 minutes.
Nutrition Facts : Calories 2138.2, Fat 163.1, SaturatedFat 59.7, Cholesterol 551.1, Sodium 1962.8, Carbohydrate 35.5, Fiber 3.5, Sugar 26.4, Protein 112.9
PEACH SMOKED BOURBON INFUSED BABY BACK RIBS
Make and share this Peach Smoked Bourbon Infused Baby Back Ribs recipe from Food.com.
Provided by Timothy H.
Categories Pork
Time 15h50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- First thing is pre-heating the smoker. When using the pellet smokers I like to smoke the 1st hour @ 170 - 180 degrees. At the lower temps the pellets burn cooler and produce more smoke. This will put more smoke into the meat. That said, in this case I'm cooking on my Yoder Wichita stick burner. I will build an efficient fire with 1 1/2 chimney of lump and 2 sticks of peach wood. I like to slowly bring the pit up to 230 degrees.
- We will be using a modified version of the 3-2-1 method slightly modified. We will smoke for 2.5 hours un-foiled, 1.5 hours foiled with my bourbon sauce then we will smoke for 1-1.5 hours un-foiled and sauce the ribs at the end.
- Using a butter knife and paper towel. Remove the membrane on the back of the ribs. this is very important. Paper towel allows you to grip the membrane for removal.
- Mix 1/2 cup yellow mustard with 2 tbsp honey. Coat ribs front and back with this honey mustard mix. Shake on a light amount of garlic powder. Apply generous amounts of John Henry's Bourbon Rub. Don't over do it. Sprinkle on a liberal amount of brown sugar. Don't be shy with the brown sugar. Rub it in real good.(Bring to a simmer over medium heat then cool.)
- Smoke ribs for 2.5 hours @ 230 - 235 degrees. Mist ribs with Cherry Dr. Pepper once after 1.5 hours. After 2.5 hours, remove ribs and place on thick foil. in a cup mix 1/2 cup cherry Dr. Pepper and 2 shots of Jim Beam Red Stag Bourbon.
- Pour entire bourbon mix over ribs meat side down. Wrap foil around ribs tightly. Perform the foiling steps to each rack of ribs and place them back into smoker meat side down. Cook another 1.5 hours then remove the ribs from the tin foil and place them back in the smoker meat side up. At this point the ribs will be infused with the bourbon sauce.
- Smoke @ 230 - 235 degrees for another 1 - 1.5 hours. Keep an eye on them. Using tongues grab the ribs from one end and grabbing in towards the middle. As you lift the ribs they should bend and the neat should appear to tear but should not fall off the bone. You should be able to slight twist a bone without the bone twisting loose.
Nutrition Facts : Calories 304.9, Fat 0.4, Sodium 1063.9, Carbohydrate 76.7, Fiber 0.8, Sugar 63.2, Protein 0.1
More about "bourbon baby back ribs recipes"
BOURBON BBQ BABY BACK RIBS RECIPE | MYRECIPES
From myrecipes.com
5/5 (7)Total Time 10 hrs 49 minsServings 5
- Bake at 475° for 30 minutes. Meanwhile, combine ketchup and next 4 ingredients in a small bowl.
- Arrange ribs in a 6-qt. slow cooker, adding sauce on each layer of ribs. Depending on the shape of your slow cooker—oval or round—you may have to cut each rib rack into thirds instead of in half. Cover and cook ribs on LOW 9 hours. Remove ribs from slow cooker; cover to keep warm.
- Pour drippings and sauce from slow cooker into a saucepan. (Skim a few ice cubes across the surface of sauce to remove fat, if desired, and discard.) Bring sauce to a boil; reduce heat, and simmer over medium heat 20 minutes or until sauce thickens. (Sauce will reduce by about half.) Brush sauce over ribs before serving.
BOURBON BABY BACK RIBS - DISHES DELISH
From dishesdelish.com
BOURBON GLAZED BABY BACK RIBS RECIPE
From mygourmetconnection.com
BROWN SUGAR AND BOURBON BABY BACK RIBS RECIPE - LOS …
From latimes.com
SWEET-AND-SMOKY BABY BACK RIBS WITH BOURBON …
From bonappetit.com
BACON BOURBON OVEN BAKED RIBS RECIPE - INSPIRED TASTE
From inspiredtaste.net
BABY BACK RIBS WITH BOURBON BARBECUE SAUCE | RECIPE
From rachaelrayshow.com
BAKED BBQ BABY BACK RIBS WITH BOURBON BBQ SAUCE …
From southernliving.com
BOURBON BARBECUE BABY BACK RIBS | RECIPES SQUARED
From recipessquared.com
BOURBON-GLAZED BABY BACK RIBS RECIPE | BON APPéTIT
From bonappetit.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
BOURBON BABY BACK RIBS RECIPE - SERIOUS EATS
From seriouseats.com
4.3/5 (4)Category MainsServings 6Total Time 14 hrs
- Make Sauce: Heat vegetable oil in a large saucepan over medium high heat. Add scallions and onions and sauté until soft, about 6 minutes.
- Add brown sugar, tomato paste, ketchup, mustard, water, apple juice, apple cider vinegar, Worcestershire sauce, Ancho chili powder, and cumin to pot. Whisk until combined.
- Add bourbon and whisk until combined. Cook sauce, stirring occasionally, until reduced to a thick sauce, about 1 hour 15 minutes.
- Make ribs: In a small bowl, whisk together cayenne, chili powder, cinnamon, mustard, cumin, cardamom, and salt.
- Rub ribs all over with olive oil. Rub spice mixture over ribs to coat. Let rest in refrigerator, covered, overnight.
- Preheat a gas or charcoal grill to 225°F using indirect heat. To heat only one side on a charcoal grill, simply push the coals to one side. On a gas grill, turn off all the burners except one or two.
- Cook ribs on grill for 1.5 to 2.5 hours, until meat is tender. When picked up with tongs and lightly bounced against grill, the skin of the ribs should crack.
BOURBON PORK RIBS MARINADE RECIPE - THE SPRUCE EATS
From thespruceeats.com
SERIOUS ENTERTAINING: GAME NIGHT ESSENTIALS: BOURBON BABY BACK RIBS
From seriouseats.com
GRILLED BABY BACK RIBS WITH BOURBON INFUSED GRILLING SAUCE
From pudgefactor.com
BOURBON BARBECUED BABY BACK RIBS - A GOOD LIFE FARM
From cosmopolitancornbread.com
SPICY BOURBON BABY BACK RIBS - GAME DAY RECIPES - LGCM
From lakegenevacountrymeats.com
BOURBON BARBECUE PORK BABY BACK RIBS - THE SLOW ROASTED ITALIAN
From theslowroasteditalian.com
SLOW COOKER BOURBON BBQ BABY BACK RIBS | I CAN COOK THAT
From icancookthat.org
PORK BABY BACK RIB RECIPES | ALLRECIPES
From allrecipes.com
SPICE-RUBBED BABY BACK RIBS RECIPE - BARBECUEBIBLE.COM
From barbecuebible.com
BABY BACK SPARE RIBS WITH BOURBON SAUCE RECIPE
From whatscookinitalianstylecuisine.com
BABY BACK RIBS WITH BOURBON BBQ SAUCE - WHAT SHOULD I MAKE FOR...
From whatshouldimakefor.com
BOURBON CRANBERRY BABY BACK RIBS RECIPE | WE ARE NOT MARTHA
From wearenotmartha.com
BOURBON BABY BACK RIBS - JIM BEAM® SINCE 1795
From jimbeam.com
BOURBON BABY BACK RIBS - RECIPE WILD
From recipewild.com
COFFEE BOURBON STICKY AND SPICY BABY BACK RIBS - THE LEMON APRON
From thelemonapron.com
FATHER'S DAY BAKED PORK RIBS WITH APPLE BUTTER BOURBON SAUCE
From more.ctv.ca
BARBECUED BABY BACK RIBS WITH APPLE-BOURBON BARBECUE SAUCE
From curtisstone.com
BOURBON-GLAZED SMOKED BABY BACK RIBS | COOKSTR.COM
From cookstr.com
PEACH BOURBON BABY BACK RIBS - SIMPLY SATED
From simplysated.com
BOURBON-DIJON BABY BACK RIBS - A FORK AND A PENCIL
From aforkandapencil.com
BOURBON BABY BACK RIBS - PLAIN.RECIPES
From plain.recipes
CHAIRMAN'S RESERVE BABY BACK RIBS - VANSWARPEDTOURPITTSBURGH
From vanswarpedtourpittsburgh.blogspot.com
13 BEST BBQ RIB RECIPES FOR THE SUMMER - ANASTASIABLOGGER.COM
From anastasiablogger.com
BOURBON BBQ BABY BACK RIBS - ORRINGTON FARMS
From orringtonfarms.com
BOURBON-BBQ GLAZED BABY BACK RIBS | REYNOLDS BRANDS
From reynoldsbrands.com
SLOW-ROAST BABY BACK RIBS WITH BOURBON BARBECUE GLAZE RECIPE ...
From deliciousmagazine.co.uk
BOURBON BARBECUE BABY BACK RIBS @ TOTALLYCHEFS
From totallychefs.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love