BOURBON-BBQ GLAZED BABY BACK RIBS
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
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 PEACH-GLAZED BABY BACK RIBS
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
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.
SWEET BOURBON BABY BACKS
Steps:
- Preheat oven to 250 degrees F.
- Cut the baby back ribs into smaller even sized portions and place them into a shallow baking dish meat side up. Cover the ribs with the bourbon, reserving about 1/4 cup for the sauce, and then add the apple juice. Rub the meat side with the salt, pepper, red pepper flakes, grill seasoning, and the garlic. Place the ribs into the oven for 3 to 3 1/2 hours.
- Preheat the grill.
- Remove the ribs from the oven and hold for grilling. Mix 1/4 cup of the bourbon with the BBQ sauce and then coat the ribs with the mixture. Place the ribs on the grill and cook for about 15 minutes. Remove from the grill and arrange on a platter. Serve with grilled corn alongside, if desired.
BOURBON BABY BACK RIBS
Categories Picnic Quick & Easy Backyard BBQ Pork Rib Summer Tailgating Family Reunion Grill Grill/Barbecue Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 7
Steps:
- Prepare barbecue (medium heat). Sprinkle ribs with salt, pepper and 1/2 teaspoon cumin. Place ribs, meaty side up, on grill. Cover and grill 10 minutes.
- Meanwhile, mix barbecue sauce, cilantro, onion, bourbon, chili powder and remaining 3/4 teaspoon cumin in heavy small saucepan; bring to boil, stirring occasionally. Place saucepan at edge of grill to keep sauce warm.
- Turn ribs meaty side down. Cover and grill until cooked through, about 10 minutes. Turn ribs over again; brush meaty side generously with sauce. Cover and grill ribs until sauce sets thickly, about 3 minutes longer.
- Divide ribs between plates. Serve with remaining sauce.
GRILLED BABY BACK RIBS WITH MUSTARD BOURBON SAUCE
I adapted this recipe that I got from Bon Appetit many years ago. These can be done on the grill -- or -- for the faster version, just put the frozen ribs in your crockpot, pour the sauce over on top and cook them on low for the day. Which ever cooking method you choose, these ribs are excellent
Provided by Abby Girl
Categories Pork
Time 3h20m
Yield 4-6 serving(s)
Number Of Ingredients 23
Steps:
- 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, stirring occasionally, about 1 hour.
- Season to taste with salt and pepper. (Sauce can be prepared 2 weeks ahead. Cover and refrigerate.)
- Spice Rub: 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. (you may not want to use all the spice mixture).
- Preheat oven to 300. Cook the ribs in the oven for 1-1/2 hours. Remove from oven
- Prepare barbecue.
- Brush ribs with sauce and continue cooking until cooked; 20 - 30 minutes.
Nutrition Facts : Calories 2138.2, Fat 163.1, SaturatedFat 59.7, Cholesterol 551.1, Sodium 1962.8, Carbohydrate 35.5, Fiber 3.5, Sugar 26.4, Protein 112.9
BOURBON-GLAZED BABY BACK RIBS
Steps:
- Whisk the honey, bourbon, hoisin, mustard, plum sauce, molasses, soy sauce, Worcestershire, chile paste, salt, and pepper in a small bowl.
- Preheat the oven to 350°F. Place a long sheet of heavyduty foil on each of 2 large rimmed baking sheets. Sprinkle the rib racks on all sides with salt and pepper. Place one rib rack on each foil sheet. Fold up the sides of each foil sheet around the rib rack to form a 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 the ribs from the foil packets. Transfer to a roasting pan; pour any juices from the foil over and cool.
- Prepare a grill to 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.
- DO AHEAD
- The GLAZE can be made 1 day ahead. Cover and refrigerate.
- The RIBS can be made 1 day ahead (through step 3). Cover with plastic wrap; refrigerate.
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BOURBON BABY BACK RIBS | DISHES DELISH
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5/5 (25)Total Time 4 hrs 5 minsCategory DinnerCalories 220 per serving
- In a mixing bowl, add ketchup, bourbon, maple syrup, apple cider vinegar, Worcestershire sauce, garlic, onion powder, soy and pepper
- Pour bar-b-que sauce on top of ribs and make sure you cover both sides. The ribs will overlap, so make sure there is sauce where they touch
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- 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.
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