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.
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
BROWN SUGAR BOURBON RIBS WITH GRILLED SWEET POTATOES
Brush Grill Mates® Brown Sugar Bourbon BBQ Sauce on baby back ribs and sweet potatoes for rich, layered flavors of smooth bourbon, brown sugar, onion and premium spices like cinnamon and cloves.
Provided by Food Network
Time 1h40m
Yield 8 servings
Number Of Ingredients 3
Steps:
- Microwave sweet potatoes on HIGH 7 minutes or until almost tender, turning sweet potatoes over halfway through cooking. Let stand 2 minutes. Cut sweet potatoes into wedges.
- Grill ribs over indirect medium heat with lid closed 1 to 1 1/2 hours or until tender, turning occasionally. Brush with some of the BBQ Sauce during last 10 minutes of cooking. Grill sweet potatoes over medium heat 2 minutes per side or until lightly browned, brushing with remaining BBQ Sauce.
- Copyright © 2011 McCormick & Company, Inc. All Rights Reserved.
BROWN SUGAR AND BOURBON RIBS
Make and share this Brown Sugar and Bourbon Ribs recipe from Food.com.
Provided by Wendys Kitchen
Categories Pork
Time 4h45m
Yield 4 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 220.1, Fat 0.8, SaturatedFat 0.1, Sodium 1844.9, Carbohydrate 42.6, Fiber 2, Sugar 35.3, Protein 1.3
BROWN SUGAR BBQ RUB
This is my favorite rub to use when I smoke meats. I threw it together to use on smoked pork butt, but it also works really well on chicken and ribs. Apply liberally to meat and let sit overnight for best flavor. The brown sugar helps make a nice bark. Makes enough to cover two 8-pound pork butts or 6 racks of ribs.
Provided by France C
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 10
Number Of Ingredients 10
Steps:
- Combine brown sugar, paprika, salt, chili powder, garlic powder, onion powder, dry mustard, black pepper, cayenne, and cinnamon in a small airtight container. Seal and store in a cool, dark place until ready to use.
Nutrition Facts : Calories 35.5 calories, Carbohydrate 8.1 g, Fat 0.6 g, Fiber 1.4 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 473.3 mg, Sugar 5.9 g
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
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