STICKY MAPLE AND BOURBON PORK RIBS
Skip the same old boring barbecue sauce and opt for a sticky malt vinegar, bourbon, and maple syrup glaze to slick up these boiled-and-baked pork ribs.
Provided by Donna Hay
Categories HarperCollins HarperCollins Dinner Pork Pork Rib Maple Syrup Bourbon Cinnamon Vinegar Bake Roast
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the ribs:
- Place the vinegar, water, bay leaves, cinnamon, sugar, rock salt and onion in a large saucepan over high heat. Stir to combine and bring to the boil.
- Add the ribs, reduce the heat to medium and cover with a tight-fitting lid. Simmer for 30-40 minutes or until the pork is tender.
- For the glaze:
- Place the bourbon, maple syrup, vinegar, Worcestershire sauce, mustard, paprika and salt flakes in a medium saucepan over medium heat. Stir to combine and bring to the boil. Reduce the heat to low and simmer for 8-10 minutes or until slightly reduced. Set aside.
- To finish:
- Preheat oven to 220°C (425°F).
- Remove the ribs from the cooking liquid and place, meat-side down, in a large deep-sided ovenproof dish. Top with the glaze and roast for 15 minutes.
- Turn the ribs over, baste with the glaze and roast for a further 15 minutes or until the pork is tender and the glaze is reduced. Brush with any remaining glaze and slice to serve.
STICKY MAPLE BOURBON CHICKEN
This recipe is a match made in heaven between bourbon, fresh thyme, and maple syrup. It's also a really cool method that is universal for preparing almost anything. The basic idea is that whatever is being cooked (pork, vegetables, or in this case, chicken) is made delicious and "sticky" by adding a sweetener to a pan sauce and then reducing it while dinner cooks in it.
Provided by Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place a large heavy-bottom or cast-iron skillet over medium-high heat with the olive oil. Season the chicken liberally with salt and pepper. Add the chicken to the pan breast-side down and sear until deep golden brown, 4 to 5 minutes.
- While the chicken in searing, in a small dish whisk together the stock, syrup, and bourbon. Add the bourbon mixture to the skillet along with the thyme sprigs and continue cooking, turning the chicken occasionally, until the meat is cooked through and the sauce has reduced to a thick syrupy consistency, 8 to 10 minutes. (If the sauce reduces to a syrupy consistency before the chicken has cooked through, add a few splashes of stock to the skillet and continue cooking.)
- To serve, remove and discard the thyme sprigs. Spoon the sticky sauce over the chicken and enjoy warm.
MAPLE BOURBON PORK CHOPS
Make and share this Maple Bourbon Pork Chops recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 9h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large skillet over high heat.
- Sprinkle the salt and pepper evenly over the pork chops and add to the skillet.
- Brown the chops on both sides, adding a few at a time, being careful not to crowd the pan, and transfer to the insert of a 5- to 7-quart slow cooker.
- Melt the butter in the skillet over med-high heat.
- Add the onions and sauté until they begin to soften, about 5 minutes.
- Add the remaining ingredients and scrape up any browned bits from the bottom of the pan.
- Transfer the contents of the skillet to the slow cooker.
- Cover and cook on HIGH for 3-4 hours or on LOW for 6-8 hours.
- Skim off any fat from the top of the sauce.
- Serve from the cooker set on warm.
Nutrition Facts : Calories 706.1, Fat 40, SaturatedFat 12.6, Cholesterol 181, Sodium 1049.5, Carbohydrate 17.5, Fiber 0.8, Sugar 14.1, Protein 53.1
BROWN BUTTER GARLIC-MAPLE BOURBON SAUCE
This is a sweet sauce that goes well with salmon, pork chops, chicken, and probably shrimp, too! The crushed red pepper adds some sweet heat.
Provided by SZYQ1
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Melt butter in a stainless steel skillet over medium heat. Cook, stirring occasionally, until butter turns a golden brown color, 5 to 7 minutes. Butter will foam and then settle down.
- Add garlic and saute until fragrant, 30 to 60 seconds. Stir in crushed red pepper. Reduce heat to medium-low. Stir in maple syrup and lemon juice until combined.
Nutrition Facts : Calories 96.8 calories, Carbohydrate 7.5 g, Cholesterol 20.3 mg, Fat 7.7 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 4.9 g, Sodium 2.2 mg, Sugar 6.1 g
MEATLOAF WITH MAPLE BOURBON BBQ SAUCE
This sweet and savory meatloaf is sure to please. Use the recipe as a base for your own creations. The key is mixing different meats together with vegetables and spices to make a memorable loaf. If the meats listed are too expensive or difficult to get, mix the meats you have available (preferably one fatty and one lean meat at least). Feel free to experiment with spices till you get the right taste for your preferences, but I like mine nice and spicy. You can make it bigger or smaller, just change the amounts of spices and veggies accordingly.
Provided by Jennifer J.
Categories Savory Pies
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Pre-heat oven 425 degrees F.
- Line a baking pan with tinfoil (to ease clean up). A loaf pan or a roasting pan all work well.
- Place meats in a large bowl.
- grate or food process carrot and add it to the bowl with the meat.
- Finely chop or food process the onion and add it to the bowl with the meat.
- Add almond meal (finely ground almond flour) to the meat mixture. If this ingredient is not available a finely chopped slice of bread can also suffice. However, the recipe will no longer be gluten free.
- Add curry powder, chili powder, italian seasoning, garlic powder and hot sauce to the meat mixture.
- Put a dollop of maple syrup and a dollop of ketchup in the meat mixture (optional).
- Using your hands, mix the meat mixture together with the spices and vegetables, working it till all the ingredients in the bowl are mixed together. The mixture should be fluffy and wet, but not runny. If the mixture is too loose, add a little more almond meal, but careful not to add too much as it should be moist!
- Form the meat mixture into a loaf shape in the pan you are using. The loaf should be about a pinky's width away from the sides of the pan, mounded up. If there isn't enough room, use a slightly larger pan. If you fill the pan right up grease will not be able to escape the sides and will overflow from the loaf! It is better to use a too large pan than a too small pan.
- Put the bowl you mixed the meat in to the side. You can use this later to drain extra grease into.
- Place loaf into the preheated oven. Set a timer for 40 minutes. Bake uncovered.
- While the loaf is cooking, whisk together the ketchup, maple syrup, mustard and bourbon to make your BBQ sauce. If you like spicy foods feel free to add some chili flakes or some of your favourite hot sauce.
- After the meatloaf has baked for 40 minutes, remove it from the oven and carefully drain the liquid from the pan. For ease of not making extra dishes, I suggest using the bowl you mixed the meat into. This liquid will be discarded! Only drain as much as you can safely. Use heat-safe oven mitts while doing this!
- Pour the BBQ sauce mixture over top of the meatloaf and put it back in the oven for 30 minutes.
- After 30 minutes insert a meat thermometer into the middle of the thickest part of the loaf. It should read at least 160 degrees F. If it does not, cook it for another 15 minutes and check again.
Nutrition Facts : Calories 684.4, Fat 28.1, SaturatedFat 8.4, Cholesterol 155.7, Sodium 2402.9, Carbohydrate 50.6, Fiber 5.1, Sugar 36.6, Protein 56.6
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