Brown Sugar And Bourbon Ribs Recipes

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.

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.

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.

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.

Steps:

• Preheat oven to 375 degrees.
• In a large bowl, thoroughly combine ketchup, molasses, brown sugar and white vinegar.
• Stir in onion, garlic, dry mustard and cayenne pepper.
• Let rest 15 minutes.
• Pour in bourbon, mixing all ingredients to form a thick sauce.
• Season ribs on all sides with kosher salt and pepper.
• Set seasoned ribs in a roasting pan, then brush with thick layer of sauce, reserving the rest for basting.
• Roast ribs 15 minutes at 375 degrees, then lower oven to 325 degrees.
• Continue to roast for approximately 1 14 hours, basting ribs with reserved sauce about every 30 minutes until ribs are tender and falling off the bone.
• Remove from oven. Let rest 10 minutes.
• Slice into individual portions and serve warm.

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:

• Combine ketchup, tomato sauce, bourbon, brown sugar, molasses, vinegar, Worcestershire sauce, soy sauce, onion powder, garlic powder, black pepper, mustard powder, liquid smoke, and cayenne pepper in a saucepan; bring to a boil. Reduce heat and simmer, stirring often, until sauce is reduced and smooth, about 45 minutes.

Steps:

• Bring all ingredients to boil in saucepan over medium heat, stirring occasionally. Reduce heat; simmer until sauce is reduced to 2 cups, stirring often, about 10 minutes. DO AHEAD: Can be made 2 weeks ahead. Cover; chill. Use at room temperature.