Bourbon Barbecue Ribs - tender, succulent, fall of the bone ribs with a homemade sweet and tangy Bourbon Barbecue Sauce.
Course
Barbecue and Grilling, Dinner
Cuisine
American inspired, North American
Prep Time20minutes
Cook Time2hours
Total Time2hours20minutes
Servings6Servings
Calories1415kcal
AuthorBarry C. Parsons
Ingredients
4lbsside or back ribs
For the dry rub
1tbspgarlic powder
1tbspdry mustard
1tspground ginger
1tspsalt
1tbspfreshly ground black pepper
1tbsporegano
3tbsppaprika(or smoked paprika)
1tspfreshly ground nutmeg
For the Bourbon Barbecue Sauce
3tbspolive oil
6clovesminced garlic
1medium sized red onion, roughly chopped
1cupplain tomato sauce
½cupketchup
½cupapple cider vinegar
½cuporange juice
½cupbourbon whiskey(Use rye whiskey if you prefer or alternatively, apple juice)
1cupbrown sugar
½cuphoney
1tbsphot sauce
2tbsppaprika(or smoked paprika)
1tbsporegano
1tablespoonfresh grated ginger root
1tspfreshly ground nutmeg
Instructions
Mix together all of the ingredients for the dry rub until evenly combined.
Begin by coating your pork ribs with a dry rub and letting them sit in the fridge for a couple of hours or overnight. Store any unused dry rub in an airtight container for next time.
For the Bourbon Barbeque Sauce
Begin my heating the olive oil over medium heat in a medium saucepan.
Add the garlic and onions and cook until the onions have softened stirring occasionally.
Add the remaining ingredients for the sauce.
Simmer very slowly for about 30-40 minutes, or until the sauce reaches a brush-able consistency, stirring occasionally.
Let the sauce cool for a half hour or so then puree the sauce in a food processor or with an immersion blender. Save any leftover sauce by bottling it in mason jars or freezing it in small airtight containers.
You can cook the ribs very slowly on the grill for a couple of hours by using only one burner of your grill and cooking the ribs on the opposite side, not under the direct heat, turning occasionally.
Alternatively, you can cook the ribs in a covered roasting pan in a 275 degree F oven for about 2 hours. Either way you decide to cook them, finish the ribs by grilling them directly over medium heat, brushing on the barbeque sauce and turning them after a minute or two. I like to do about 3 coats of the sauce on each side of the ribs. Remove from the grill and serve.
Recipe Notes
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.