DOUBLE SMOKY RIBS WITH BACON-BOURBON BBQ SAUCE
Provided by Food Network
Time 1h50m
Yield 8 servings
Number Of Ingredients 21
Steps:
- To make BBQ Sauce: Heat oil in medium saucepan over medium heat. Add bacon and cook, stirring occasionally, until crisp and browned, about 5 minutes. Using a slotted spoon, transfer bacon to paper towels, leaving fat in saucepan. Let bacon cool. Add onion to saucepan and cook, stirring occasionally, until golden brown, about 4 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in chili sauce, peach preserves, bourbon, vinegar, mustard, Worcestershire sauce and molasses. Bring to a simmer and reduce heat to medium-low. Simmer, stirring often, until reduced by about one quarter, 20 to 25 minutes. Finely chop cooled bacon and stir into sauce; add hot pepper sauce. Let cool. Makes about 2 1/2 cups sauce. Sauce can be refrigerated for up to 4 days. To make ribs: Mix paprika, sugar, onion powder, garlic powder, salt, black pepper and cayenne pepper together in small bowl. Season ribs with paprika mixture. Let ribs stand at room temperature for 15 to 30 minutes. Prepare an outdoor grill for indirect cooking with medium heat, about 350 degrees F. For a gas grill: Use a smoker box or create one using small, shallow aluminum foil pan. Remove cooking grates. Preheat grill on high. Turn one burner off. Place disposable aluminum foil pan over a burner, adding 1 handful of drained chips. Replace grates. For a charcoal grill: Place large disposable aluminum foil pan on one side of charcoal grate and fill with 1 quart water. Build fire on opposite side, and let burn until coals are coated with white ash. Spread coals in grill opposite pan and let burn 15-20 minutes (you should be able to hold your hand about 1 inch above the grate for about 3 seconds). Add 1 handful of drained chips to coals. Position cooking grate in grill. Lightly oil grill grate. Grill ribs with indirect heat, with the lid closed, for 30 minutes. Add remaining drained chips to box or coals. Grill, with lid closed, turning occasionally, until tender, about 1 hour more. (On a charcoal grill, add more charcoal as needed to maintain temperature, leaving grill lid open for a few minutes to help charcoal ignite.) During the last 15 minutes, brush ribs with some of the sauce, turning every few minutes to glaze. Transfer to platter, cover tightly with aluminum foil, and let stand for 5 to 10 minutes. Serve hot with remaining sauce, if desired.
Nutrition Facts : Calories 370, Fat 21 grams, SaturatedFat 4.5 grams, Cholesterol 125 milligrams, Sodium 740 milligrams, Carbohydrate 9 grams, Fiber 1 grams, Protein 34 grams
SMOKY SAUCE FOR RIBS
This recipe is dedicated to Chef Bethany, whose "Slow cooked BBQ Ribs" (recipe ID #16705) are out of this world. She recommends using KC Masterpiece BBQ sauce, but I can't use it because of the high sodium content. So I used this sauce instead.
Provided by Millereg
Categories Sauces
Time 41m
Yield 20 ounces, approximately, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Whisk all of the ingredients together until smooth.
- Boil the sauce very briefly and then simmer for half to three quarters of an hour until it has thickened.
- Use on pork spareribs or in any of your barbecued meat recipes.
- Store refrigerated will last for a few weeks.
Nutrition Facts : Calories 158.3, Fat 0.1, Sodium 21.8, Carbohydrate 39, Fiber 0.2, Sugar 34.7, Protein 0.8
WONDERFUL SMOKY BBQ RIBS
Make and share this Wonderful Smoky BBQ Ribs recipe from Food.com.
Provided by Darlene Summers
Categories Meat
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place ribs in a 5-quart Dutch oven; cover with water (barely).
- Add garlic salt and pepper.
- Bring to a boil over medium heat.
- Reduce heat and cover.
- Simmer for 1 hour.
- Meanwhile, combine remaining ingredients; set aside.
- Drain ribs.
- Put in baking dish UNCOVERED.
- Bake at 425°F, basting with sauce often till ribs are nicely glazed, about 25 to 30 minutes.
Nutrition Facts : Calories 948.2, Fat 41.2, SaturatedFat 8.2, Cholesterol 252.2, Sodium 1166.6, Carbohydrate 76.5, Fiber 0.8, Sugar 64.7, Protein 67.8
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