BROWN SUGAR AND BOURBON RIBS
Provided by Ted Reader
Yield Makes 4 servings
Number Of Ingredients 20
Steps:
- For basting sauce:
- Whisk all ingredients in medium bowl to blend.
- For ribs:
- 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.
SALMON WITH BROWN SUGAR AND BOURBON GLAZE
This is a simple and delicious way to serve salmon. It is very pretty and good served with brown rice and fresh asparagus.
Provided by DEBOKC
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Steak Recipes
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Melt butter in a large heavy skillet over medium heat. Stir in brown sugar. Place salmon fillets on top of brown sugar mixture. Cook for 5 minutes on medium heat. Turn salmon, and pour bourbon around the fillets. Continue cooking for 5 minutes, or until fish flakes easily with a fork. Spoon glaze over the salmon, and serve.
Nutrition Facts : Calories 561.1 calories, Carbohydrate 27 g, Cholesterol 129.6 mg, Fat 29.7 g, Protein 33.6 g, SaturatedFat 11 g, Sodium 188.8 mg, Sugar 26.7 g
BROWN SUGAR & BOURBON GLAZED SALMON
This broiled salmon recipe is my go-to because it's so good and cooks up in 10 minutes. Plus, you only need 4 ingredients.
Provided by Brittany Dixon
Number Of Ingredients 5
Steps:
- Cut your salmon into portions before marinating, using a sharp knife.
- Pour all marinade ingredients into a large, double sealed ziplock bag and mix well. Then, add your salmon.
- Let marinate in the fridge for 4 hours.
- When ready to cook, turn the oven on broil and line a large baking dish or rimmed baking sheet with tin foil or parchment paper.
- Place salmon on baking sheet and place half way down in the oven. Broil 10-12 minutes, depending on the thickness of the salmon.
BOURBON BROWN SUGAR SALMON RECIPE
This Brown Sugar Salmon recipe is so simple yet so delicious! Start with a salmon marinade with brown sugar, soy sauce, and bourbon to add lots of flavor. After marinating, glazing, and baking, you'll have the perfect brown sugar glazed salmon that everyone is sure to love!
Provided by Becky Hardin - The Cookie Rookie
Categories Main Course
Time 30m
Number Of Ingredients 8
Steps:
- Combine all ingredients except the Pecans and Salmon in a bowl.
- Place Half the marinade and the Salmon in a Ziploc bag - squeeze out the air and zip the bag tightly.
- Set aside the other half of the marinade to use as a glaze.
- Marinate the Salmon for 1-3 hours. Flip the bag every 1/2 hour or so to marinate evenly.
- Place the remaining half of the marinade in a small saucepan on the stove.
- Bring to a boil, then reduce the temperature to low and simmer until the mixture thickens and reduces a little.
- While the glaze is simmering, preheat the oven to 400 degrees.
- Place the chopped pecans on a flat baking pan which has been covered with aluminum foil or parchment paper.
- Toast the pecan for 3-5 minutes until they darken a little and they start to smell sooo good.
- Watch closely - the nuts can burn quickly!
- Cover a baking dish or pan with aluminum foil.
- Spray the foil-covered pan with cooking spray.
- Take the Salmon out of the marinade and discard the marinade.
- Place the Salmon (skin-side down) on the prepared pan.
- Sprinkle the salmon with the toasted pecans pressing the pecans firmly into the salmon.
- Brush or spoon 1/3 of the glaze onto the salmon.
- Place the salmon in the oven.
- Re-glaze the salmon with the glaze every 8-10 minutes (about 3 times).
- Bake at 400 degrees for a total of 20-25 minutes until the salmon flakes easily.
Nutrition Facts : Calories 414 kcal, Carbohydrate 36 g, Protein 17 g, Fat 24 g, SaturatedFat 2 g, Cholesterol 23 mg, Sodium 3335 mg, Fiber 3 g, Sugar 30 g, ServingSize 1 serving
BROWN SUGAR BOURBON MARINADE
Tangy, rich, & sweet, this Brown Sugar Bourbon Marinade recipe is a whiskey lover's dream! Its bourbon-forward flavor is offset with rich, tangy balsamic, & a little bit of brown sugar creates crave-worthy caramelized char on the grill. Use it to elevate anything you throw on the grill this summer - chicken, steak, pork chops, kabobs, & more!
Provided by Jess Larson
Categories Sauces & Condiments
Time 5m
Number Of Ingredients 10
Steps:
- Add the bourbon, brown sugar, balsamic vinegar, olive oil, mustard, garlic, rosemary, & crushed red pepper flakes, if using, to a bowl or jar. Season with 2 teaspoons kosher salt & ground black pepper, as desired. Whisk or shake to combine.
- Pour the bourbon marinade over your meat or veggies of choice. Marinate at least 6 hours or up to overnight.
- as desired. Enjoy!
BOURBON MARINADE
This quick and easy marinade is perfect for chicken, pork and beef. Though it does have soy sauce, it's not an Asian-inspired marinade. Delicious!
Provided by Lisa Lotts
Categories Condiments
Time 5m
Number Of Ingredients 7
Steps:
- Combine the garlic, brown sugar, soy sauce, bourbon, olive oil, red pepper flakes and black pepper in a medium bowl and whisk until the brown sugar is mostly dissolved.
- Use this marinade for chicken pieces or breasts, pork chops, pork tenderloin beef flank steak, london broil, sirloin or any other cut you'd normally marinate.
- Marinate for at least 60 minutes or up to overnight to really penetrate.
Nutrition Facts : Calories 202 kcal, Carbohydrate 15 g, Protein 2 g, Fat 14 g, SaturatedFat 2 g, Sodium 817 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
BOURBON BROWN SUGAR SAUCE
Bourbon and brown sugar create a scrumptious sauce that is a perfect addition to ice cream, cookies, cakes, crisps or just about anything you want to add sweet caramelly goodness too. This bourbon brown sugar sauce recipe balances the sweet richness in the bourbon and brown sugar with the silky creaminess of the butter and heavy cream.
Provided by Mark Hinds
Time 13m
Number Of Ingredients 5
Steps:
- In a small saucepan melt the butter on low. Add the brown sugar, heavy cream, bourbon, and vanilla bean paste.
- Cooking over low heat for 8 to 10 minutes; continue stirring until the sauce has thickened up.
- Once the sauce has thickened up, take it off the heat and serve over ice cream, fruit crisps, apple slices or whatever your heart desires. The sauce will continue to thicken as it cools.
BROWN SUGAR BOURBON STEAK
The blend of sweet brown sugar, bourbon, red bell pepper and spices in Grill Mates® Brown Sugar Bourbon Seasoning makes an enticing marinade for steak. Also great for chicken, pork or seafood.
Provided by Grill Mates
Categories Entrees,
Yield 8
Number Of Ingredients 5
Steps:
- Mix Seasoning, oil, vinegar and water in small bowl. Place steak in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
- Refrigerate 15 minutes or longer for extra flavor. Remove steak from marinade. Discard any remaining marinade.
- Grill over medium-high heat 6 to 8 minutes per side or until desired doneness.
Nutrition Facts : Calories 233 Calories
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- 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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