Bourbon Pork Ribs Marinade Recipes

DYNAMITE BOURBON 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.

BOURBON-BBQ GLAZED BABY BACK RIBS

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.

GRILLED BABY BACK PORK RIBS WITH MUSTARD-BOURBON SAUCE

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.

HONEY BOURBON RIBS

Steps:

• Prepare the pork ribs by slicing them into individual ribs, I prefer a rib with a fair bit of meat on it (Often called a Chinese rib in Australia).
• Pour the honey bourbon into a saucepan with a lid, place over a small burner and simmer on a low heat, light the bourbon with a match carefully to burn off some of the alcohol and caramelize the honey. After 2 minutes turn off the heat, and cover the saucepan with a lid to extinguish the flame.
• Add the rest of the ingredients and stir to combine, then pour the sauce into a plastic bag and add the ribs, squeezing out any excess air and tying off the bag to place in the fridge for at least 6 hours but preferably overnight.
• Place the ribs and sauce into a baking tray and seal the tray with aluminum foil, then place into an oven at 90C for 4 hours.
• You can eat them at this point but I like to BBQ them for 2 minutes a side to get some nice grill marks on them and give it more of a smoky flavor.

PORK TENDERLOIN IN BOURBON

Steps:

• Mix together soy sauce, bourbon, brown sugar, and garlic. Pour over pork, cover, and refrigerate at least 2 hours, turning occasionally.
• Preheat oven to 325 degrees F (165 degrees C). Remove pork from marinade, and place on rack of shallow roasting pan.
• Bake for 45 minutes or until a meat thermometer registers 145 degrees F (63 degrees C).