Dynamite Bourbon Ribs Recipes

DYNAMITE BOURBON RIBS

Dynamite Bourbon Ribs image

These are best cooked on the grill, but you can remove them from the marinade and bake them in the oven at 350 degrees. This marinade is excellent on prime rib, fish or chicken. Serve with a crispy salad and garlic cheese potatoes for a great dinner!

Provided by Perri Pender

Categories Meat and Poultry Recipes Pork Pork Rib Recipes Country-Style Ribs

Time 5h10m

Yield 6

Number Of Ingredients 5

Ingredients

1 cup dark brown sugar
⅔ cup bourbon
1 cup light soy sauce
4 cloves garlic
3 pounds country style pork 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.

Nutrition Facts : Calories 658.9 calories, Carbohydrate 40.3 g, Cholesterol 167.8 mg, Fat 26.9 g, Fiber 0.4 g, Protein 46.2 g, SaturatedFat 9.5 g, Sodium 1570.3 mg, Sugar 36.3 g

BROWN SUGAR AND BOURBON RIBS

Brown Sugar and Bourbon Ribs image

Provided by Ted Reader

Yield Makes 4 servings

Number Of Ingredients 20

Ingredients

Basting sauce
1/2 cup (packed) golden brown sugar
1/2 cup apple butter
1/4 cup bourbon whiskey
1/4 cup apple cider vinegar
3 tablespoons apple cider
2 tablespoons Dijon mustard
Ribs
1 tablespoon coarse kosher salt
1 tablespoon (packed) golden brown sugar
1 1/2 teaspoons dry mustard
1 1/2 teaspoons dried thyme
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
2 2- to 2 1/4-pound racks baby back pork ribs
1 large onion, sliced
1 cinnamon stick, broken in half
6 thin rounds peeled fresh ginger
1 1/4 cups apple cider

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.

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