Apple Bourbon Country Style Pork Ribs Recipes

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.

Steps:

• In a small bowl, combine the first 10 ingredients. Pour 1-1/2 cups marinade into a large resealable plastic bag. Add pork; seal bag and turn to coat. Refrigerate 5 hours or overnight. Cover and refrigerate remaining marinade for basting., Prepare grill for indirect heat. Drain pork, discarding marinade in bag. Grill ribs, covered, over indirect medium heat for 10 minutes on each side. Baste with some of the reserved marinade. Grill 20-25 minutes longer or until ribs are tender, turning and basting occasionally. Freeze option: Freeze cooled ribs in heavy-duty foil. To use, partially thaw in refrigerator overnight. Place foil packet on a baking sheet and open packet. Reheat in a preheated 350° oven for 20-30 minutes or until heated through.

Steps:

• 1. Season ribs with salt and pepper, place in a 6 quart slow cooker. In a medium bowl whisk together jelly, bourbon, brown sugar, barbecue sauce, vinegar and the 1/2 teaspoon thyme. Pour bourbon mixture over ribs in the cooker.
• 2. Cover and cook on low heat setting for 3 hours or on high heat setting for 1 1/2 hours.
• 3. Add apples to slow cooker. Cover and cook on low setting for 3-4 hours more.
• 4. To serve transfer ribs to a serving platter. Strain cooking liquid and serve with ribs.

Steps:

• 1. Season ribs with salt & pepper. Place ribs in slow cooker/crock pot.
• 2. In a bowl, combine all other ingredients except peaches. Pour this mixture over ribs in the crock.
• 3. Cover and cook on low for 3 hours. While these are cooking, peel, core and quarter your peaches.
• 4. After 3 hours, turn over your meat. Then add your peaches to the crock. Cover and cook an additional 3 hours or until meat is tender.
• 5. To serve, transfer ribs to a serving platter. Strain cooking liquid and serve with ribs. I put my liquid into a small pot, removing a cup of fluid and mixed it with a tbsp of flour and added it back to the pot to thicken it. But you don't have to.

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.