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-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.
DYNAMITE BOURBON RIBS
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
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
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BOURBON-GLAZED BBQ RIBS | REYNOLDS BRANDS
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Servings 4
- Preheat oven to 400°F. Line a 15x10x1-inch baking pan with Reynolds Wrap® Heavy Duty Aluminum Foil. Arrange ribs in prepared pan. In a small bowl, combine brown sugar, garlic powder, onion powder, salt, cayenne pepper, and black pepper. Sprinkle the spice mixture evenly on both sides of the ribs, rubbing it in with fingers. Pour 1/4 cup water into the bottom of the baking pan and cover the pan tightly with foil.
- Place the baking pan in oven and bake 1-3/4 to 2 hours, or until a knife can easily pierce the meat.
- For the Honey-Bourbon Glaze, in a medium saucepan, combine bourbon, honey, Worcestershire sauce, dry mustard, and onion powder. Bring to a gentle boil and cook, stirring frequently, for 30 minutes, or until the mixture thickens and reduces by about half, watching closely toward the end of cooking (mixture may foam). Or, substitute your favorite barbecue sauce.
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Servings 10
- PREHEAT grill to medium heat. Mix together barbecue sauce, marmalade and pepper sauce until well blended; set aside.
- CUT ribs into 2- or 4-rib sections. Center half of the ribs in single layer on each sheet of Reynolds Wrap Heavy Duty Aluminum Foil.
- BRING up long sides of foil. Double fold top and one end to seal. Pour 1/4 cup water (or 3 to 4 ice cubes) into foil packet through opening on side. Double fold remaining end, leaving room for heat circulation inside packet. Repeat with remaining ribs to make 2 packets.
- GRILL covered 45 minutes or until ribs are cooked through. Remove from foil. Make drainage holes in a sheet of Reynolds Wrap Non-Stick Foil with a grilling fork. Place foil sheet on grill grate with non-stick (dull) side facing up. Immediately place ribs on foil. Brush ribs with barbecue sauce mixture.
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