Bourbon Rib Glaze 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-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-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 GLAZE



Bourbon Glaze image

This glaze is great on grilled chicken or salmon.

Provided by SEPTANE

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 24

Number Of Ingredients 9

1 cup bourbon whiskey
½ cup brown sugar
1 cup ketchup
2 teaspoons Worcestershire sauce
¼ cup white vinegar
1 tablespoon lemon juice
½ teaspoon minced garlic
1 pinch dry mustard
salt and pepper to taste

Steps:

  • In a medium bowl, combine bourbon, brown sugar, ketchup, Worcestershire sauce, vinegar, lemon juice, garlic, and mustard. Season with salt and pepper to taste.
  • Use to baste meat, especially chicken or salmon, while cooking.

Nutrition Facts : Calories 52.5 calories, Carbohydrate 7.2 g, Protein 0.2 g, Sodium 117.4 mg, Sugar 6.8 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 PORK RIBS MARINADE



Bourbon Pork Ribs Marinade image

This glazed bourbon pork ribs marinade is simply fantastic. Give it a try at your next summer cookout or game day festivities.

Provided by Derrick Riches

Categories     Entree     Dinner

Time 2h5m

Yield 6

Number Of Ingredients 9

4 to 5 pounds spareribs (whole, trimmed and membrane removed)
For the Sauce:
1/2 cup bourbon
1 cup beer (preferably ale)
1/2 cup brown sugar (firmly packed)
1/2 cup chili sauce
1/3 cup soy sauce
2 cloves garlic (crushed)
1 teaspoon black pepper

Steps:

  • Gather the ingredients.
  • Combine all the sauce ingredients in a small saucepan until brown sugar is dissolved. Remove sauce from the heat and allow to cool for about 10 to 15 minutes.
  • Remove membrane from back of ribs and any extra fatty pieces. Place the ribs in a large dish.
  • Cover ribs with half of the sauce and allow to marinate in the refrigerator for 5 to 6 hours. Reserve the other half of sauce for later.
  • Preheat grill for medium heat.
  • Remove ribs from the dish and reserve marinade .
  • Place the ribs on the grill and allow them to cook for 20 minutes, turning once.
  • Cover ribs loosely with foil and cook for an additional hour and a half.
  • 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, and carve.
  • Serve the remaining sauce with ribs.

Nutrition Facts : Calories 1339 kcal, Carbohydrate 58 g, Cholesterol 305 mg, Fiber 2 g, Protein 63 g, SaturatedFat 27 g, Sodium 2241 mg, Sugar 47 g, Fat 90 g, ServingSize serves 4, UnsaturatedFat 0 g

RIBS WITH CIDER-BOURBON GLAZE



Ribs with Cider-Bourbon Glaze image

Make and share this Ribs with Cider-Bourbon Glaze recipe from Food.com.

Provided by Julesong

Categories     Fruit

Time 2h45m

Yield 2 serving(s)

Number Of Ingredients 7

4 lbs beef ribs
salt and pepper, to taste
1 cup apple cider
1/2 cup Bourbon
1 teaspoon minced garlic
1 tablespoon minced yellow onion
1 tablespoon butter, melted

Steps:

  • Cut the ribs into singles.
  • Place them in a large pot or dutch oven and fill with water to cover.
  • Simmer over medium heat for two hours, occasionally adding water to cover as needed.
  • In a small bowl, whisk together cider, bourbon, garlic, onion, and melted butter.
  • Preheat oven to 350 degrees.
  • Remove the beef ribs from the simmering and let drain well.
  • Brush the ribs with the cider/bourbon glaze.
  • Place them in a roasting pan and cover with foil, then bake for 30 to 45 minutes.
  • Baste ribs occasionally with pan drippings, until ribs are fork-tender and well-browned.
  • Serves 2 hungry folks.
  • Enjoy!

Nutrition Facts : Calories 3240.1, Fat 272.2, SaturatedFat 113.5, Cholesterol 668.5, Sodium 522.7, Carbohydrate 1, Fiber 0.1, Sugar 0.2, Protein 145.9

OVEN ROASTED AROMATIC RIBS WITH A BOURBON & ORANGE GLAZE



Oven roasted aromatic ribs with a bourbon & orange glaze image

The aroma and flavour of this glaze gives a delicious kick to pork ribs - perfect if you're cooking on a barbecue too

Provided by David Broom

Categories     Buffet, Lunch, Main course

Time 2h15m

Number Of Ingredients 9

3 x 500g packs pork ribs (about 16 ribs in total)
herby green salad , to serve
140g orange marmalade , preferably shredless or fine shred
2 tbsp dark muscovado sugar
150ml bourbon
100ml fresh orange juice
5cm/2in piece fresh root ginger , peeled and coarsely grated
5 tbsp tomato ketchup
2 tbsp white wine vinegar

Steps:

  • Preheat the oven to 190C/gas 5/fan 170C. Put the pork ribs in a large roasting tin and pour over cold water until they are barely covered. Carefully place in the oven and cook for 1 hour. This tenderises the meat and removes much of the fat, but it makes the ribs look grey and unappetising at this stage. Don't worry - they'll be dark and glossy once they are roasted.
  • Meanwhile, mix together all the ingredients for the glaze in a saucepan and heat gently, stirring occasionally, until the marmalade has dissolved. Turn up the heat and allow the mixture to bubble until it has reduced by about one quarter.
  • Remove the ribs from the oven and increase the temperature to 220C/gas 7/fan 200C. Tip the ribs and liquid into a colander in the sink and give the colander a good shake to remove any excess liquid. Return the ribs to the roasting tin, pour over the glaze and turn them until they're evenly coated. Roast in the oven for 50 minutes until the ribs are covered in a sticky glaze, turning and basting at least twice. Serve hot, with a herby green salad.

Nutrition Facts : Calories 528 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 22 grams sugar, Protein 37 grams protein, Sodium 1.01 milligram of sodium

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BOURBON STEAK RECIPE COOKS COUNTRY | NANCY'S BLOG
2021-10-16 Step 1, mix together all marinade ingredients. Why marinate rib eyes in bourbon? Use one extra potato.) equipment: So stop reading and start wa. Ok, there’s a little brown sugar, soy, mustard & pepper too. Source: pinterest.com. Why marinate rib eyes in bourbon? Transfer the steak tips to a platter and tent loosely with foil. Courtesy of joe ...
From nancy-martiner.github.io


BOURBON-GLAZED SMOKED BABY BACK RIBS | COOKSTR.COM
Living in Kentucky, you develop a taste for bourbon. This recipe combines my love for bourbon with my passion for BBQ. The smokiness of the ribs pairs nicely with the vanilla and spice flavors from the bourbon. This glaze is so good you may want to make extra for a dipping sauce with the finished ribs. Suggested Wood: Hickory, apple or cherry chunks Approximate Total Cook …
From cookstr.com


HOMEMADE RIB CANDY - KOSMOS Q BBQ PRODUCTS & SUPPLIES
Directions. Clean up and trim the ribs. Season with Dirty Bird. Cook at 275ºF / 135ºC for about 3-4 hours. Bring the ribs off the heat when the meat pulls back from the bones. Foil and for 15-20 minutes. Separate the ribs and apply the rib glaze.
From kosmosq.com


BOURBON-GLAZED STICKY RIBS WITH COLESLAW AND BAKED POTATOES …
Preheat the oven to 200C/400F/Gas 6. Meanwhile, for the bourbon sauce, place the tomato ketchup, chilli ketchup, soy sauce, honey, teriyaki sauce and bourbon into a …
From bbc.co.uk


SMOKED PORK RIBS, BOURBON PEACH GLAZE - ANOTHERFOODBLOGGER
2022-01-17 Smoke the ribs for 2 hours (spritzing with water every 30 minutes) Remove the ribs from the smoker and wrap in foil adding butter, brown sugar & honey. Smoke for a further hour. Remove from the foil and glaze with the bourbon peach …
From anotherfoodblogger.com


BOURBON BBQ GLAZED RIBS - ASILI GLAM
2022-05-17 In a small saucepan, add liquid from ribs baking dish, bbq sauce, liquid smoke, brownn sugar and bourbon and bring to a simmer. Allow sauce to simmer for 5 minutes. Sauce will have a looser consistency but that's ok. Pour glaze on ribs and place back in the oven on 450 degrees until ribs have a nice golden char, about 10 minutes.
From asiliglam.com


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