Bourbon Glazed Baby Back Ribs Recipes

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MAPLE GLAZED RIBS



Maple Glazed Ribs image

Basted with a savory sweet sauce, these ribs are definitely finger-licking good!

Provided by Karen Toellner

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Baby Back Ribs

Time 3h40m

Yield 6

Number Of Ingredients 8

3 pounds baby back pork ribs
¾ cup maple syrup
2 tablespoons packed brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1 tablespoon Worcestershire sauce
½ teaspoon salt
½ teaspoon mustard powder

Steps:

  • Place ribs in a large pot, and cover with water. Cover, and simmer for 1 hour, or until meat is tender. Drain, and transfer ribs to a shallow dish.
  • In a small saucepan, stir together the maple syrup, brown sugar, ketchup, vinegar, Worcestershire sauce, salt, and mustard powder. Bring to a low boil, and cook for 5 minutes, stirring frequently. Cool slightly, then pour over ribs, and marinate in the refrigerator for 2 hours.
  • Prepare grill for cooking with indirect heat. Remove ribs from marinade. Transfer marinade to a small saucepan, and boil for several minutes.
  • Lightly oil grate. Cook for about 20 minutes, basting with the cooked marinade frequently, until nicely glazed.

Nutrition Facts : Calories 485.2 calories, Carbohydrate 30.5 g, Cholesterol 117.1 mg, Fat 29.5 g, Fiber 0.1 g, Protein 24.2 g, SaturatedFat 10.9 g, Sodium 411.1 mg, Sugar 14.3 g

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-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-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.

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

SPICY ROOT BEER AND BOURBON GLAZED BABY BACK RIBS



Spicy Root Beer and Bourbon Glazed Baby Back Ribs image

This is one of Emeril's. I haven't tried it yet but we intend to fire up the grill this Memorial Day and this is on the menu for sure! I wanted to put it out here so I didn't lose it and maybe some other folks will want to try it out. Let me know if you like it!

Provided by ThreeGoodCooks

Categories     Pork

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 21

2 (12 ounce) cans root beer
2 tablespoons hot pepper jelly
1 bay leaf
2 tablespoons steak sauce (recommended ( Emeril's Steak Sauce)
1 teaspoon Pickapeppa Sauce
6 whole cloves
1 cinnamon stick
1 orange, juice and zest of
1 lemon, juice and zest of
1/2 vanilla bean, split and scraped
2 teaspoons bitters (recommended ( Angostura)
1 cup Bourbon
1 cup sugar
4 -5 lbs baby back ribs (2 full slabs, each cut in 1/2)
2 tablespoons kosher salt
1 tablespoon paprika
3/4 teaspoon granulated garlic powder
1 1/2 teaspoons granulated onion powder
1 teaspoon fresh ground black pepper
1/2 teaspoon cayenne pepper
1/2 cup chicken stock

Steps:

  • To make the glaze, place all of the ingredients for the glaze in a 6-quart pot or larger, and cook over medium-high heat.
  • Bring the contents of the pot to a boil, stirring often to dissolve the sugar.
  • Once the mixture has come to a boil, reduce the heat to medium and allow the mixture to reduce to a glaze consistency, about 25 to 30 minutes longer.
  • Remove the glaze from the stove and strain though a fine mesh strainer.
  • Reserve and keep warm, until ready to use.
  • Preheat the oven to 275 degrees F.
  • Place the ribs on a sheet pan or baking sheet.
  • In a small mixing bowl, combine the kosher salt, paprika, garlic powder, onion powder, black pepper and cayenne pepper.
  • Stir well to incorporate, and use 1 tablespoon of the spice rub to cover each of the ribs.
  • Rub the mixture into the meat and allow it to sit undisturbed for at least 20 minutes.
  • Pour the chicken stock into the sheet pan, and cover the pan with aluminum foil, making a tight seal.
  • Place the sheet pan in the oven and bake for 1 1/2 to 2 hours, or until the ribs are very tender.
  • Remove the ribs from the oven, discard the foil and the fat and oil from the sheet pan, and allow the ribs to cool for 15 to 20 minutes.
  • Adjust the oven to the broil setting and position the oven rack to the lowest rung.
  • Brush the ribs with a generous coating of the glaze, about 3 tablespoons of the glaze per set of ribs.
  • Place the sheet pan back in the oven, and broil until the ribs are browned and caramelized, about 5 minutes.
  • Remove the ribs from the oven and lay on a cutting board meaty side down.
  • Use a sharp knife to cut the ribs apart.
  • Serve the ribs with some of the leftover glaze on the side, if desired.

Nutrition Facts : Calories 906.6, Fat 49.5, SaturatedFat 17.9, Cholesterol 191, Sodium 1997.4, Carbohydrate 44, Fiber 2, Sugar 37.2, Protein 53.2

BOURBON-GLAZED BABY BACK RIBS



Bourbon-Glazed Baby Back Ribs image

Categories     Sauce     Bourbon     Side     Bake

Yield Makes 6 servings

Number Of Ingredients 14

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 unsulfured (light) molasses
1 1/2 teaspoons soy sauce
1 1/2 teaspoons Worcestershire sauce
3/4 teaspoon hot chile 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 of baby back pork ribs
1 cup unsweetened pineapple juice
Special equipment: Gas or charcoal grill

Steps:

  • Whisk the honey, bourbon, hoisin, mustard, plum sauce, molasses, soy sauce, Worcestershire, chile paste, salt, and pepper in a small bowl.
  • Preheat the oven to 350°F. Place a long sheet of heavyduty foil on each of 2 large rimmed baking sheets. Sprinkle the rib racks on all sides with salt and pepper. Place one rib rack on each foil sheet. Fold up the sides of each foil sheet around the rib rack to form a 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 the ribs from the foil packets. Transfer to a roasting pan; pour any juices from the foil over and cool.
  • Prepare a grill to 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.
  • DO AHEAD
  • The GLAZE can be made 1 day ahead. Cover and refrigerate.
  • The RIBS can be made 1 day ahead (through step 3). Cover with plastic wrap; refrigerate.

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BOURBON HONEY RIBS - A GLAZED BBQ RECIPE BY NERDS WITH KNIVES
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2018-01-22  · For the Sauce: Combine all the ingredients (except for 1 tablespoon of the bourbon) in a medium saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by 1/3, stirring often. Sauce should be dark and slightly thickened (about 20 minutes). Turn of the heat and stir in the last tablespoon of bourbon.
From nerdswithknives.com
5/5 (2)
Total Time 5 hrs
  • For the Sauce: Combine all the ingredients (except for 1 tablespoon of the bourbon) in a medium saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by 1/3, stirring often. Sauce should be dark and slightly thickened (about 20 minutes). Turn of the heat and stir in the last tablespoon of bourbon. Sauce can be made up to 4 days ahead and stored in the refrigerator.
  • For the Ribs: Preheat the oven to 225º F. Remove the membrane from the back of the ribs. Slide a sharp knife under the white membrane on the back of the ribs and cut a hole into the membrane. Use your fingers to slide under the membrane and pull it away from the meat. Usually it helps to use a paper towel for extra grip. Remove all of the outer membrane and discard.
  • Pat ribs very dry with paper towels and cut each rack in half (to make them easier to turn later). Sprinkle a good tablespoon of dry rub on each side of the ribs and press until it’s well-coated all over. (you should use about 4 tablespoons for 2 whole racks).
  • Lay a large piece of foil on a baking tray and place one rack on it, meat-side up. Fold up 3 sides of the foil to create a rim: pour half the apple juice into this pocket and then fold over and crimp the packet closed. Wrap the packet in a 2nd layer of foil. Repeat with the second rack. Cook for 4 to 4 1/2 hours. The ribs are ready when you can pierce them easily with a fork. Remove the ribs from the oven and set aside. Unwrap the ribs carefully and place them on a baking tray, meat side up. (Ribs can be par-cooked the day ahead and refrigerated at this point. If making the day ahead, let the ribs cool for 20 minutes, then take them out of the foil and place in sealable bags and refrigerate overnight. Let them come to room temperature before the next step).
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BOURBON GLAZED BABY BACK RIBS RECIPE | MYGOURMETCONNECTION
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2013-01-31  · In a small bowl, combine the sugar, onion powder, garlic salt, paprika, cayenne and bourbon to form a paste. Spread about 1/3 of the mixture on the underside of the ribs …
From mygourmetconnection.com
5/5 (2)
Total Time 2 hrs 10 mins
Category Pork
Calories 199 per serving
  • In a small bowl, combine the sugar, onion powder, garlic salt, paprika, cayenne and bourbon to form a paste.
  • Spread about 1/3 of the mixture on the underside of the ribs and spread the remaining 2/3 evenly over the meaty side.
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BROWN SUGAR AND BOURBON RIBS RECIPE | BON APPéTIT
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2005-07-01  · Preheat oven to 325°F. Lift ribs from pan. Scatter onion, cinnamon stick, and ginger in pan.
From bonappetit.com
4.2/5 (26)
Servings 4
  • Mix first 7 ingredients in small bowl. Using small sharp knife, loosen membrane from underside of each rib rack and pull off (or score membrane). Rub 1 tablespoon seasoning mix into each side of each rib rack. Place ribs in large roasting pan. Cover and chill at least 6 hours and up to 1 day.
  • Preheat oven to 325°F. Lift ribs from pan. Scatter onion, cinnamon stick, and ginger in pan. Pour in cider. Return ribs, meat side down, to pan; cover pan with foil. Roast ribs until meat is tender and begins to pull away from bones, about 2 hours. Uncover; cool at least 30 minutes and up to 2 hours.
  • Prepare barbecue (medium-high heat). Grill ribs until heated through and slightly charred, about 5 minutes per side. Brush generously on all sides with basting sauce. Grill until sauce becomes sticky glaze, about 3 minutes longer per side. Transfer rib racks to cutting board. Cut racks between bones into individual ribs. Arrange on platter and serve, passing remaining sauce separately.
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BOURBON-GLAZED BABY BACK RIBS RECIPE | BON APPéTIT
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2006-06-30  · 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.
From bonappetit.com
  • 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.
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BOURBON PORK RIBS MARINADE RECIPE - THE SPRUCE EATS
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Once ribs reach an internal temperature of 165 F, remove from heat, place on a cutting board, and let ribs rest for 5 to 10 minutes. Carefully open foil packaging and discard. Heat reserved sauce, brush some over ribs…
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BOURBON-GLAZED BABY BACK RIBS RECIPE | WILLIAMS SONOMA TASTE
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2017-05-29  · Place the ribs, bone side down, in a mesh grill pan and place over indirect heat. Cover the grill and smoke the ribs for 15 minutes. Move the ribs over direct heat and brush with the barbecue sauce. Continue cooking the ribs, …
From blog.williams-sonoma.com
2.5/5 (5)
Total Time 3 hrs
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BOURBON-BBQ GLAZED BABY BACK RIBS | REYNOLDS BRANDS
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 …
From reynoldsbrands.com
Servings 4
Category Main Dish
  • 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.
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BOURBON CRANBERRY BABY BACK RIBS RECIPE | WE ARE NOT MARTHA
2019-12-16  · The spice rub consists of brown sugar, chili powder, garlic powder, ginger, paprika, salt, and pepper. Rub the racks of baby back ribs with the mixture, wrap tightly in foil, and bake for 1 ½ hours at …
From wearenotmartha.com
5/5 (1)
Category Entree
Cuisine American
Total Time 2 hrs 20 mins
  • If your ribs have the "silverskin" membrane on them (will be on the back bone side), remove by sliding your finger or a small knife underneath and gently pulling it away (see notes section for more details). Cut racks of ribs in half if necessary for the size of your baking sheets.
  • In a small bowl, combine brown sugar, chili powder, garlic powder, ginger, paprika, salt and pepper. Rub both sides of ribs with the seasoning.
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BOURBON BBQ BABY BACK RIBS RECIPE | MYRECIPES
2009-08-21  · 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 …
From myrecipes.com
5/5 (7)
Total Time 10 hrs 49 mins
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  • 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.
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SLOW-ROAST BABY BACK RIBS WITH BOURBON BARBECUE GLAZE ...
2014-06-30  · Rub a little oil on the ribs, then sprinkle with the sugar, mustard powder, garlic salt, paprika and some black pepper. Put a roasting rack in a large roasting tin and pour in 350ml water. Put the …
From deliciousmagazine.co.uk
5/5 (3)
Total Time 2 hrs 30 mins
Category Marmalade Recipes
Calories 328 per serving
  • Heat the oven to 170°C/fan150°C/ gas 3½. Rub a little oil on the ribs, then sprinkle with the sugar, mustard powder, garlic salt, paprika and some black pepper. Put a roasting rack in a large roasting tin and pour in 350ml water. Put the ribs on the rack and cover with foil. Roast for 2-3 hours until very tender.
  • Heat the barbecue. Brush the ribs generously with the barbecue glaze. When the coals are white, grill for 4-5 minutes on each side until blackened and sticky. (Or, to finish in the oven, brush with the glaze and cook at 220°C/fan200°C/gas 7 for 10 minutes or until glazed and sticky.)
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BOURBON-GLAZED SMOKED BABY BACK RIBS | COOKSTR.COM
2021-05-17  · Trim the ribs (refer to page 88 for cleaning and prep directions for ribs). Next, slather the ribs with the yellow mustard and season with the rub. Place the ribs inside the smoker, bone side …
From cookstr.com
  • Combine the salt, black pepper and paprika in a small bowl for the rub and set aside. Mix the ingredients for the spritz in a spray bottle, or in a bowl if you plan to mop. Set it aside.
  • Preheat your cooker to 250ºF (121ºC). If you’re using a kamado or bullet grill, add two or three wood chunks to the charcoal; with a pellet grill, simply preheat the cooker, as the pellets will take care of the smokey flavor. Trim the ribs (refer to page 88 for cleaning and prep directions for ribs). Next, slather the ribs with the yellow mustard and season with the rub. Place the ribs inside the smoker, bone side down.
  • Let the ribs smoke undisturbed for the first hour, maintaining the cooker’s temperature at 250ºF (121ºC). At the 1-hour mark, open your cooker and check on the ribs. Does the pellicle look and feel slightly wet and tacky? Ifso, you’re on the right path. If not, go ahead and spritz or mop where you see dry spots. Do this every 45 minutes until you apply the glaze. Make sure you focus on the fundamentals I have taught you to know when and where to add moisture to the meat cooking.
  • Combine the glaze ingredients in a saucepan, mix well and bring to a low boil. Once it starts to boil, lower the heat to medium and reduce the glaze until it is thick and easily coats the back of a spoon, about 30 minutes. Set the glaze aside and wait until the ribs are close to being done.
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BOURBON BABY BACK RIBS RECIPE - SERIOUS EATS
1 cup bourbon, such as Knob Creek For Ribs: 2 teaspoons cayenne pepper 1 tablespoon chili powder 1 1/2 teaspoons ground cinnamon 1 tablespoon dry mustard 2 1/2 tablespoons cumin 1 1/2 teaspoons ground cardamom 1 tablespoon coarse salt 1 tablespoon olive oil 6 pounds baby back pork ribs
From seriouseats.com
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BOURBON-BBQ GLAZED BABY BACK RIBS RECIPE - ALL RECIPES
Bourbon-BBQ Glazed Baby Back Ribs recipe ... Directions Bourbon-BBQ Glazed Baby Back Ribs Directions. 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 ...
From recipesfresher.com
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COUNTRY-STYLE RIBS WITH BOURBON BBQ SAUCE - NEWSBREAK
These Country-Style Ribs are bathed in flavor; to be exact, they’re rubbed, marinated, charred, baked, braised, glazed, and grilled. And when slathered with my Bourbon BBQ Sauce, these fall-off-the-bone ribs are the best of all worlds. It’s Labor Day and time for …
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BOURBON GLAZED BABY BACK RIBS - G. GARVIN
Cooking Steps. Sprinkle baby back ribs with ½ cup of the barbecue spice blend. Cover and refrigerate overnight. Preheat oven to 250°F. In a bowl mix together the water, lemon juice, honey, liquid smoke, and remaining ½ cup barbecue spice blend. Grill baby back ribs over medium-high direct heat for 2 to 5 minutes per side or until browned ...
From chefgarvin.com
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BOURBON-GLAZED BABY BACK RIBS | RECIPES, BABY BACK RIBS ...
Mar 6, 2014 - Bourbon adds oaky sweetness to the honey-hoisin-chili glaze.
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ALCAN | BOURBON-BBQ GLAZED BABY BACK RIBS
Bourbon-BBQ Glazed Baby Back Ribs. Slow-cooked ribs roasted to perfection and finished on the grill with a bourbon-BBQ sauce from Dan Seidman of The Chef Dan. Non Stick Food Lift Right off. Bourbon-BBQ Glazed Baby Back Ribs. Ingredients. 1 full rack baby back ribs, (outer membrane removed) ½ cup apple juice For the dry rub: 2 tablespoons brown sugar. 1 tablespoon sea salt. 1 tablespoon fresh ...
From alcan.ca
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RECIPE BOURBON-BBQ GLAZED BABY BACK RIBS - ALL RECIPES FOR ...
Bourbon-BBQ Glazed Baby Back Ribs recipe ... Directions Bourbon-BBQ Glazed Baby Back Ribs Directions. 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 ...
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COUNTRY-STYLE RIBS WITH BOURBON BBQ SAUCE
2021-09-06  · These ribs will be cooked tender when you put them back on the grill for a final glaze, so be sure to use a spatula to move them. I like the thicker country-style ribs for this, but baby backs or spareribs should work just fine, too. Make a double batch of the Sweet Heat spice rub and the Bourbon BBQ Sauce; you'll find lots of uses.
From acadianatable.com
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BOURBON GLAZED BABY BACK RIBS - TFRECIPES.COM
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.
From tfrecipes.com
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MAKE BBQ RIBS IN THE OVEN: BOURBON GLAZED BABY BACK RIBS
Recipe Make BBQ Ribs in the Oven: Bourbon Glazed Baby Back Ribs No need for an outdoor grill, these ribs were created from start to finish inside an oven. Making BBQ ribs in the oven can work nicely during colder months (or if a bbq is not in your roster of appliances). I had this idea for BBQ ribs in the oven due to the fact that I live in Manhattan, where grilling outdoors is not really an ...
From hobnobmag.com
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