Bourbon Glazed Baby Back Ribs Recipes

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BOURBON-GLAZED BABY BACK RIBS



Bourbon-Glazed Baby Back Ribs image

If you're looking for some great finger food for your next game-day celebration, our bourbon-glazed baby back ribs are a deliciously good choice.

Provided by Lynne Webb

Categories     Pork

Time 2h10m

Number Of Ingredients 14

1 rack bone-in baby back pork ribs
3 tablespoons light brown sugar
2 teaspoons onion powder
1 teaspoon garlic salt
2 teaspoons paprika
1/4 to 1/2 teaspoon cayenne
2 teaspoons bourbon
1/2 cup ketchup
2 tablespoons sugar
1 tablespoon honey
1 tablespoon apple cider vinegar
1/2 to 1 teaspoon hot sauce (optional)
1/4 cup bourbon
1 tablespoon butter

Steps:

  • Preheat the oven to 300°F and position a rack in the center.
  • Line a shallow roasting pan with heavy-duty aluminum foil and spray with nonstick spray.
  • 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.
  • Arrange them on the prepared roasting pan, meaty side up. Cover tightly with another sheet of foil and bake for 2 hours.
  • While the ribs bake, prepare the barbecue sauce. In a small saucepan, combine the ketchup, sugar, honey, apple cider vinegar and hot sauce over medium heat.
  • Cook until the sugar has dissolved, then add the bourbon. Continue cooking, stirring frequently, until the mixture is thick and bubbly, 4 to 5 minutes. Stir in the butter until smooth.
  • Remove the ribs from the oven, reposition the rack 6-inches below the broiler and set the control to broil.
  • Brush both sides of the ribs with the Bourbon Barbecue Sauce and broil them just until the sauce caramelizes on the ribs, about 2 minutes. Be sure to watch them carefully because the sugar in the sauce can burn very quickly.
  • Transfer to a cutting board and let rest for 10 minutes before slicing the ribs between the bones. Serve with any remaining barbecue sauce.

Nutrition Facts : Calories 199 kcal, Carbohydrate 29 g, Protein 3 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 17 mg, Sodium 735 mg, Fiber 1 g, Sugar 25 g, UnsaturatedFat 2 g, ServingSize 1 serving

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 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.

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.

SPICE-RUBBED BABY BACK RIBS WITH CHIPOTLE-BOURBON BARBECUE SAUCE



Spice-Rubbed Baby Back Ribs With Chipotle-Bourbon Barbecue Sauce image

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

2 racks baby back ribs (2 to 2 1/2 pounds each)
2 tablespoons Dijon mustard
1 tablespoon chile powder
1 tablespoon dark brown sugar
2 teaspoons kosher salt
2 teaspoons black pepper
1/4 teaspoon celery seeds
2 large or 4 small hardwood chunks or 3 cups hardwood chips (if using the latter, soak in water to cover for 30 minutes, then drain)
1/2 cup apple cider in a spray bottle (optional)
1 1/4 cups ketchup
1/3 cup Thai sweet chile sauce
1/4 cup bourbon
3 tablespoons dark brown sugar
3 tablespoons molasses
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 to 2 canned chipotle chiles en adobo, minced, plus 1 to 2 teaspoons sauce
1 teaspoon finely grated lemon zest, plus 1 tablespoon lemon juice
1/2 teaspoon liquid smoke
Sea salt and freshly ground black pepper

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.

BOURBON-GLAZED BABY BACK RIBS



Bourbon-Glazed Baby Back Ribs image

Make and share this Bourbon-Glazed Baby Back Ribs recipe from Food.com.

Provided by Chef GreanEyes

Categories     Pork

Time P1DT1h

Yield 6 , 6 serving(s)

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 molasses (light)
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 racks pork baby back 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.

Nutrition Facts : Calories 207.8, Fat 5.2, SaturatedFat 0.3, Cholesterol 0.1, Sodium 1707.1, Carbohydrate 31.2, Fiber 4.4, Sugar 21.8, Protein 6

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  • 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.
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From theblackpeppercorn.com


BOURBON GLAZED BABY BACK RIBS RECIPE - FRIENDSEAT
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 ...
From friendseat.com


THIS CHERRY BOURBON BABY BACK RIBS RECIPE IS A WELCOME MESS
2022-07-08 Brush the ribs with the glaze and slide them onto the direct heat side of the grill. Cook uncovered for about 5 minutes, then brush the ribs with more glaze and turn them meat-side down. (When the ribs flare up, move the ribs a little so they aren’t directly over an open flame.) Continue grilling, uncovered, until the sauce begins to ...
From malwords.churchrez.org


THESE BABY BACK RIBS RECIPE WITH A CHERRY-BOURBON ARE A WELCOME …
5 hours ago Step 5. Make the glaze: While the ribs are grilling, in a 2-quart saucepan over medium heat, combine the cherries, bourbon, molasses, orange zest, cloves, salt and pepper. Bring to a simmer ...
From washingtonpost.com


BOURBON-GLAZED BABY BACK RIBS - DAIRY FREE RECIPES
Bourbon-Glazed Baby Back Ribs could be an outstanding recipe to try. This recipe serves 6. One serving contains 766 calories, 66g of protein, and 41g of fat. From preparation to the plate, this recipe takes about 45 minutes. If you have baby back pork ribs, hoisin sauce, salt, and a few other ingredients on hand, you can make it. To use up the ...
From fooddiez.com


(RECIPE) BOURBON BALSAMIC GLAZED RIBS - MY OLIVE
Preheat oven to 275F. Line 2 regular (or 1 extra-large) rimmed baking sheets with parchment paper. Arrange ribs on prepared baking sheets. Sprinkle with salt and pepper mixture; rub to coat. Drizzle with MyOlive Chipotle Olive Oil. Cover with foil; bake until fork tender, about 4 hours. Meanwhile, in small pot, simmer balsamic on low, scraping ...
From myolive.ca


BOURBON-GLAZED BABY BACK RIBS | RECIPE | FOOD, RECIPES, BABY …
Jul 30, 2020 - Bourbon adds oaky sweetness to the honey-hoisin-chili glaze. Jul 30, 2020 - Bourbon adds oaky sweetness to the honey-hoisin-chili glaze. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. Food And …
From pinterest.com


BOURBON-GLAZED BBQ RIBS | REYNOLDS BRANDS
Directions. Step 1. Preheat oven to 400°F. Line a 15x10x1-inch baking pan with Reynolds Wrap ® Heavy Duty Aluminum Foil. Arrange ribs in prepared pan. In a small bowl, combine brown sugar, garlic powder, onion powder, salt, cayenne pepper, and black pepper. Sprinkle the spice mixture evenly on both sides of the ribs, rubbing it in with fingers.
From reynoldsbrands.com


PORK RIBS WITH STICKY BOURBON BBQ GLAZE | LE CREUSET RECIPES
Preheat the oven to 180°C. Trim any tough membranes from the bony side of the ribs. Combine the marinade ingredients in the roaster, place over a low to medium heat on the hob and stir until the sugar has dissolved. Place the racks of ribs into the roaster, meat side down and coat well in the marinade. Cover the roasting dish tightly with foil ...
From lecreuset.co.za


BOURBON-BBQ GLAZED BABY BACK RIBS - PLAIN.RECIPES
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 …
From plain.recipes


BOURBON-GLAZED BABY BACK RIBS WITH WASABI MASHED POTATOES
Bourbon-glazed Baby Back Ribs. Makes 6 servings. Recipe from Epicurious. Ingredients 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 or hot sauce (we …
From loveandoliveoil.com


BOURBON-BBQ GLAZED BABY BACK RIBS | RECIPESTY
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 …
From recipesty.com


HONEY, BOURBON, AND ROOT BEER GLAZED BABY BACK RIBS · ERICA'S …
2013-04-29 Bake ribs 1-1/2 to 2 hrs until they very tender. Remove from the oven, and cool 20-30 min. Meanwhile, preheat the grill to med-high. Brush ribs generously with the glaze. Turn grill heat to med-low. Grill ribs ~1-2 min each side brushing with more glaze and flipping 4 times to get the glaze to caramelize over the ribs. Serve em up! ~ ♥ ~
From ericasrecipes.com


BOURBON BABY BACK RIBS - JIM BEAM® SINCE 1795
Mix the marinade ingredients together in a small saucepan set over medium-low heat and simmer for 3 to 5 minutes. Set aside to cool completely. Remove the thin membrane from the underside of each rack of pork and discard it. Place one large food bag inside another to create a double layer. Add the ribs and marinade, squeeze out the air, and ...
From jimbeam.com


BOURBON GLAZED BABY BACK RIBS | RECIPES, FOOD, BBQ RECIPES
Nov 21, 2016 - An iconic centerpiece thats perfect for the holidays and unbelievably easy to pull off
From pinterest.ca


SPICY ROOT BEER AND BOURBON GLAZED BABY BACK RIBS
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.
From emerils.com


BOURBON BABY BACK RIBS RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


SLOW-ROAST BABY BACK RIBS WITH BOURBON BARBECUE GLAZE RECIPE ...
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.
From deliciousmagazine.co.uk


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