Mixed Grill With Sweet And Spicy Bourbon Sauce Recipes

Steps:

• Place sugar and next 8 ingredients plus T ground black pepper in large bowl. Whisk until salt dissolves. Mix in green onions.
• Sprinkle pork, beef and chicken with salt and pepper. Let stand for 30 minutes.
• Arrange pork ribs in single layer on large rimmed baking sheet.
• Arrange beef short ribs in single layer on baking sheet.
• Arrange chicken in another baking sheet.
• Pour ¾ c marinade over meat and turn to coat.
• Marinate 1 hour at room temp.
• Cover, chill and reserve remaining marinade for grilling.
• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350. Add beef broth to pan with short ribs. Turn ribs meat side down in broth.
• Cover pork, beef and chicken pans with foil.
• Place pork on lower rack and beef and chicken on upper rack. Bake pork and chicken until tender, about 1 ½ hours.
• Remove both from oven, open foil and continue to bake beef until tender, about 1 ¼ hours longer.
• Remove from Oven and open foil. Pour pan juices from pork, chicken and beef into medium saucepan. Spoon off fat and boil until reduced to a little less than 2 cups, 25 to 30 minutes.
• Add bourbon, return to boil, then remove from heat. Season with salt, pepper and more sriacha.
• Cut pork ribs between bones into serving size (about 2 ribs). Brush all meat with marinade.
• Grill pork, beef and chicken until slightly charred brushing with marinade and turning occasionally.

Steps:

• Heat 2 tablespoons oil in a cast-iron skillet over medium-high heat. Add half the sausages or ham and cook until crisped on 1 or both sides and warmed through, about 5 minutes. Repeat with remaining oil and sausages. Transfer to a platter.

Steps:

• Place the ribs on a rimmed baking sheet. If the concave side of your ribs still has its papery membrane intact, remove it: Pry it up at the end of the bones using the tip of a meat thermometer or butter knife, then pull it off with a paper towel. Lightly brush the ribs on both sides with the mustard.
• Prepare the rub: In a small bowl, combine the chile powder, brown sugar, salt, pepper and celery seeds. Reserve 1 1/2 teaspoons rub for serving, then sprinkle the remaining rub on the ribs, coating both sides.
• Set up your charcoal grill for indirect grilling and heat to 300 degrees.
• Once the grill comes to temperature, add half the wood chunks or chips to the coals. Arrange the ribs meat (rounded) side up on the grate away from the heat, then cover the grill. Grill the ribs over indirect heat for 1 hour.
• After the ribs have grilled for 1 hour, spray on both sides with apple cider (if using), turning the ribs with tongs. Add the remaining wood chunks or chips to the fire and close the grill again.
• While the ribs grill, prepare the barbecue sauce: Place all the sauce ingredients, along with 1/4 teaspoon salt and 1/2 teaspoon pepper, in a heavy saucepan and whisk to mix. Bring to a boil over medium-high heat, whisking often. Reduce the heat and gently simmer the sauce, uncovered, until thick and richly flavored, 6 to 8 minutes. Correct the seasoning, adding more salt and pepper to taste; set aside. (Makes about 2 cups.)
• Continue grilling the ribs over indirect heat, rounded side up, until sizzling, browned, tender, and the meat has shrunk back from the ends of the bones by 1/4 to 1/2 inch. This normally takes 2 to 2 1/2 hours in all, but sometimes you'll need a full 3 hours. The last 20 minutes, brush the ribs on both sides with some of the barbecue sauce. When ready, the meat should be tender enough so you can pull the individual ribs apart with your fingers.
• Brush each rack on both sides with more barbecue sauce. Move each rack directly over the fire and direct grill to sizzle the sauce into the meat, 2 to 4 minutes per side.
• Transfer the ribs to a platter for serving. Brush once more with barbecue sauce and sprinkle the ribs with the remaining rub. Serve the remaining sauce in a bowl on the side.