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Brown Sugar and Bourbon Ribs

Brown Sugar and Bourbon Ribs


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Ingredients

Basting sauce

  • 1/2 cup (packed) golden brown sugar
  • 1/4 cup apple cider vinegar
  • 3 tablespoons apple cider
  • 2 tablespoons Dijon mustard

Ribs

  • 1 tablespoon coarse kosher salt
  • 1 tablespoon (packed) golden brown sugar
  • 1 1/2 teaspoons dry mustard
  • 1 1/2 teaspoons dried thyme
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper
  • 2 2- to 2 1/4-pound racks baby back pork ribs
  • 1 cinnamon stick, broken in half
  • 6 thin rounds peeled fresh ginger

Recipe Preparation

Basting sauce

  • Whisk all ingredients in medium bowl to blend.

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.

  • Kenwood Vineyards 2003 Pinot Noir, Russian River Valley ($17)

Reviews Section

Recipe

Short Ribs. what can I say? When done right, it is Heaven on earth.

Braised for hours until fork tender. heck, it's so tender you can use a spoon, served over egg noodles, polenta, mashed potatoes, or rice, just to name a few. There is really nothing that could go wrong with short ribs cooked perfectly.

This recipe for Whiskey & Brown Sugar Short Ribs, uses a Fall and Winter favorite appliance, the slow cooker.

The only real task in this recipe is first, browning the short ribs in a pan to give it a nice color before popping it in the slow cooker for 7 hours.

  • 2.5 lbs of short ribs
  • 1/2 cup of whiskey
  • 1/4 cup of brown sugar
  • 1/4 cup of organic ketchup
  • 4-5 garlic cloves &ndash crushed
  • 2 dried bay leaves
  • 2 teaspoons of salt
  • Fresh black pepper to taste
  • 1/4 cup of beef stock

Heat a skillet with olive oil on high heat and sear the short ribs until each side gets a golden brown color.


Kitcheninspirations

We decided to make a typical BBQ picnic style dinner for our good friends Rae and Mon. What is more typical than BBQ ribs? Now, I have made ribs several times but the recipes are all so labour intensive marinate, boil, bake and finally BBQ, so it’s not something I like to do a lot. Last year I found a recipe on Bon Appétit, July 2005, by Ted Reader a famous Canadian Chef (never trust a skinny chef — this dude is totally trustworthy!) Chef Reader’s Brown Sugar and Bourbon Ribs totally rocked and were not that much work tender, sweet, smokey, just plain damn good. I’ve adjusted the recipe by very little due to unavailable ingredients (just too lazy to get them!), but you can click here for the original recipe.

Basting Sauce:

  • 1/2 cup (packed) golden brown sugar
  • 1/2 cup apple butter (I took one delicious apple, cored it and cooked it in about 1/4 cup water until soft. Add a pinch of cinnamon and blend with an immersion blender, strain through a fine seive. Presto: apple butter)
  • 1/4 cup bourbon whiskey
  • 1/4 cup apple cider vinegar
  • 3 tablespoons apple cider (didn’t have this ingredient)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon coarse kosher salt
  • 1 tablespoon (packed) golden brown sugar
  • 1 1/2 teaspoons dry mustard
  • 1 1/2 teaspoons dried thyme
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper (I just used a pinch as our guests are not ‘spicy hot’ food lovers)
  • 2 2- to 2 1/4-pound racks baby back pork ribs
  • 1 large onion, sliced thinly
  • 1 cinnamon stick, broken in half
  • 6 thin rounds peeled fresh ginger
  • 1 1/4 cups apple cider (I used organic apple juice, as there wasn’t any cider this time of year!)

Preparation

For basting sauce:

  1. 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 the 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.
  2. Preheat oven to 325°F. Lift ribs from pan. Scatter onion, cinnamon stick, and ginger in pan. Pour in cider (apple juice). 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.
  3. 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.

These are the preliminary photos, final photos will be posted tomorrow. Oops, the camera never made it to the table!


Whiskey Ribs Recipe Smoked Ribs Recipe with Whiskey BBQ Sauce

Whiskey BBQ Ribs Recipe – How to Smoked Back Ribs on the Grill with Homemake Whiskey BBQ Sauce EASY ** SEE OUR BBQ ACCESSORY GUIDE: http://bit.ly/BBQaccesoryguide.
In this Whiskey Ribs Recipe, we will teach you how to BBQ Ribs on the grill using a delicious whiskey BBQ Sauce. This Whisky Ribs Recipe is one that is simple to do and will be perfect for any weeknight dinner or meal with friends! We made this on the Weber Kettle Grill, but you can also do this on any grill using the indirect cooking method. Everything you need to know is below..
ITEMS USED (Recipe Below).
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_
HOW TO SMOKE RIBS ON THE GRILL.
_
INGREDIENTS NEEDED:
2 racks of Baby Back Ribs.
BBQ Rub.
SPRITZ.
3 oz water.
3 oz apple juice.
1.5 oz whisky.
WHISKY BBQ SAUCE.
1 cup ketchup.
1/3 cup brown sugar.
1/3 cup apple cider vinegar.
¼ cup molasses.
1 tbs Yellow Mustard.
½ tbs chili powder.
½ tsp onion powder.
½ tsp garlic powder.
¼ tsp of smoke paprika.
2-3 oz Shelter Point Whisky.
METHOD:
Step #1.
To Start off, spritz your ribs with as your base layer of flavor. This will also help bind your rub to the ribs. Next, apply your bbq rub to both sides of the ribs and let it sit while you get your grill set up for smoking at 250F..
Step #2.
With your grill up to 250F, place the ribs opposite the coals and place on your whisky barrel staves or hardwood of your choice. Close the lid and begin cooking for around 2.5 hours while spritzing every 45 minutes..
Step #3.
After your ribs have nice color, remove them from the grill and place them foil wrap with some butter, brown sugar, your whisky bbq sauce, and a generous amount of your spritz. Wrap everything up and place it back on the grill until tender and your desired of doneness. For us this was around 1.5 hours..
Step $4.
After the ribs have been tenderized in the foil remove them from the foil and back on the grill. Glaze the ribs with your whisky bbq sauce and let them set for about 10 minutes before removing from the grill and enjoying your ribs..
That&rsquos it, enjoy..
Did you miss our last two episodes? Catch up below..
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To follow us online visit one of our social sites below..
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DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I&rsquoll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for your support!.
About this video:
In this Whiskey BBQ smoked ribs Recipe video, Jabin from Postal Barbecue will teach you How to bbq Back Ribs on the weber kettle grill and then make a homemade whiskey BBQ sauce. This smoked BBQ ribs recipe is a method that tastes great and is easy to do. Enjoy..
#BBQribs #BBQRecipes #Smokedribs

Video taken from the channel: Postal Barbecue


Recipe Summary

  • 5 pounds pork baby back ribs, cut into half-racks if needed to fit on grill
  • 4 teaspoons kosher salt
  • 1 ½ teaspoons freshly ground black pepper
  • 1 teaspoon cayenne
  • Sticky Brown Sugar Glaze

Remove the membrane from underside of ribs: Slide a screwdriver tip along each bone and under one end of membrane to loosen, then grab membrane with a paper towel and pull off (it's okay if membrane breaks and bits remain).

In a small bowl, mix salt, pepper, and cayenne. Put ribs on a baking sheet and sprinkle on both sides with salt mixture. Snugly wrap each rack in heavy-duty foil. Let sit 30 minutes at room temperature.

Meanwhile, prepare a charcoal or gas grill for indirect medium-low heat (300° to 350° you should be able to hold your hand 5 in. above cooking grate only 6 to 7 seconds). If using charcoal, light 60 briquets in a chimney on firegrate. When coals are covered with ash, about 20 minutes, bank evenly on opposite sides of firegrate and let burn to medium-low. Set a sturdy drip pan on grate between mounds. The area over the drip pan is the indirect heat area. Add 3 or 4 more unlit briquets to each mound when ribs go on and every 30 minutes while cooking. If using gas, turn all burners to high, close lid, and heat 10 minutes. Then turn center burner(s) off and reduce heat of other burner(s) to medium-low. Place a sturdy drip pan under the turned-off burner(s). The area above the drip pan is the indirect heat area.

Place rib packets, bone side down, on cooking grate over indirect heat, overlapping slightly if necessary. Cover grill and cook ribs until fairly tender when pierced through foil, 50 to 70 minutes.

Transfer rib packets to a rimmed pan. Carefully remove ribs from foil. Set ribs, bone side up, on grill over indirect heat.

Spoon about 1/4 cup glaze into a small bowl and set aside. Using a silicone brush, baste ribs with remaining glaze. Cover grill and cook ribs 10 minutes. Brush melted glaze from center of each rack up along sides of meat, turn ribs over, and baste with more glaze. Repeat brushing and turning every 10 minutes until ribs are browned and tender and meat has shrunk back from ends of the bones, 30 to 40 minutes total.

Remove ribs from grill. Cover loosely with foil and let sit about 10 minutes. Stir reserved 1/4 cup glaze and brush over ribs. Cut between bones to serve.


Bourbon & Brown Sugar Ribs

Ribs. Is there anything more appropriate for a Memorial Day BBQ? There are many schools of thought as far as rib preparation goes. Grilling vs baking. Dry Rub vs Sauce. I like to go all out, and do all of those things! A dry rub for a few hours, then baking in the oven til perfectly tender and ALMOST falling apart. Then a quick grill with a delicious basting BBQ sauce.

The sauce itself is magical. The folks at Musselman’s sent me a big jar of their apple butter to try out – and I used it as the base for the sauce. To be honest, I think the apple butter itself brushed on meats on the grill would be wonderful – it’s the perfect texture and consistency. But, I went ahead and added some other delicious things to it – like bourbon and brown sugar – and it knocked it out of the park!

They’ve offered to send one lucky reader a grilling package to kick-start your summer as well – featuring a jar of their delicious apple butter, a sauce mop, and some delicious recipes! Just leave a comment telling me what your plans are for Memorial Day weekend? My mother-in-law is in town visiting, so we plan on spending some quality family time together – and maybe a night out on the town dancing while Grandma babysits! Contest will run today through next Monday (5/27) at 11:59 PM EST.

Congrats to Shannon C! Her entry (#13) was the winner. I hope you had a wonderful hike on Memorial Day, and have fun firing up your grill this summer!

Bourbon & Brown Sugar Ribs

For the sauce:
1/2 cup (packed) golden brown sugar
1/2 cup apple butter
1/4 cup bourbon whiskey
1/4 cup apple cider vinegar
3 tablespoons hard cider
2 tablespoons Dijon mustard

For the ribs:
1 tablespoon coarse kosher salt
1 tablespoon (packed) golden brown sugar
1 1/2 teaspoons dry mustard
1 1/2 teaspoons dried thyme
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
2 2- to 2 1/4-pound racks baby back pork ribs
1 large onion, sliced
1 cinnamon stick, broken in half
6 thin rounds peeled fresh ginger
1 1/4 cups hard cider

Prepare the sauce by whisking all ingredients in medium bowl to blend. Set aside.

To make the rib rub, combine salt, brown sugar, mustard powder, thyme, ginger, cinnamon, and cayenne in a 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.

Source: Bon Appétit, July 2005

Disclaimer: I received a grilling package from Musselman’s for my review. As always, all opinions are my own.


Step 1

Step 1
Mix the ketchup, vinegar, brown sugar, bourbon, garlic, salt, pepper and cayenne in a bowl. Place the ribs in a baking pan and pour the sauce over both sides. Cover and refrigerate overnight.

Step 2
The next day, heat the oven to 350 degrees meanwhile, bring the ribs to room temperature. Pour off all of the marinade and reserve.

Step 3
Line a clean baking pan with foil and arrange the ribs, meat side up, in the pan. Cover the ribs tightly with foil and roast for 1 hour.

Step 4
Remove the foil and continue to roast for another hour, basting the ribs as desired and making sure they don't burn. Cut into individual ribs and serve warm with your favorite barbecue sauce.


Berkshire Oven Ribs with Sweet Bourbon BBQ Sauce

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Brown Sugar and Bourbon Baby Back Short Ribs

BASTING SAUCE:
1/2 c packed golden brown sugar
1/2 c apple butter
1/4 c bourbon whiskey
1/4 c apple cider vinegar
3 T. apple cider
2 T. Dijon mustard
RIBS:
1 T. coarse kosher salt
1 T. packed golden brown sugar
1 1/2 tsps dry mustard
1 1/2 tsps dried thyme
1 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp cayenne pepper
2 2-2 1/4 lb. racks baby back pork ribs
---------
1 lg onion, sliced
1 cinnamon stick, broken in half
6 thin rounds peeled fresh ginger
1 1/4 c apple cider

Directions

Whisk all ingred. in medium bowl to blend.

Mix first 7 ingred. in small bowl.

Using small sharp knife, loosen membrane from underside of each rib rack & pull off (or score membrane).

Rub 1 T. seasoning mix into each side of each rib rack.

Place ribs in large roasting pan.

Cover & chill at least 6 hours and up to 1 day.

Scatter onion, cinnamon stick, & ginger in pan.

Return ribs, meat side down, to pan cover pan with foil.

Roast ribs till meat is tender and begins to pull away from bones, about 2 hours.

Uncover cool at lease 30 minutes and up to 2 hours. (I left longer before using)

Prepare barbecue (med-high heat).

Grill ribs, till heated thru and slightly charred, about 5 min. per side.

Brush generously on all sides with basting sauce.

Grill till sauce becomes sticky glaze, about 3 min. longer per side.

Transfer rib racks to cutting board.

Cut racks tween bones into individual ribs.

Arrange on platter and serve, passing remaining sauce separately.

Questions, Comments & Reviews

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Our secret tip

Luckily it turns out that you don’t have to be a grill master to make perfect ribs because there is an easy, no-fuss technique that works every single time. The secret? Cook them in the oven. Yup. It’s true. Ribs need to be cooked low and slow, preferably with some moisture involved and the oven is a perfect place to make that happen. Seriously, it’s like magic!

And speaking of magic. Oh em gee, this sauce. These might be the four most mouth-watering words in the English language Spicy Bourbon-Honey Glaze. It’s like everything good in the world had a party, got on really well and decided to live together in peace and harmony in your mouth.

Make a packet out of foil, and add a little apple juice, seal it up and cook it at a low temperature for about 4 hours. (This may not be the last time you see a juice box in one of our photos. THEY’RE SO VERSATILE.)

While not the quickest process in the world, the bourbon honey ribs are so worth it. My suggestion is to make more than you think you’ll need because these go fast. They also make great leftovers (just heated up or use the pulled meat in sandwiches).


Watch the video: 7 Μεγάλες Αλήθειες για τον Καφέ που Σίγουρα Δεν Γνωρίζετε. Η 3η θα σας Κάνει να Πιείτε έναν Καφέ Α


Comments:

  1. Adlar

    remarkable

  2. Zulumuro

    Besides jokes!

  3. Fejin

    I can recommend that you visit the site, which has many articles on this subject.

  4. Coby

    Authoritative point of view, informative ..

  5. Marcas

    You are not an expert, by any chance?



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