Maple Bourbon Barbecued Ribs
You'll have everyone asking for more of these sticky, finger-licking-good ribs, which is the starring recipe in our Get Grilling!, on sale at newsstands now.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 659 |
| pro | 36 g |
| total fat | 39 g |
| sat. fat | 13 g |
| carb | 35 g |
| fibre | 4 g |
| chol | 84 mg |
| sodium | 1181 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 21% |
| vit A | 17% |
| vit C | 18% |
| folate | 9% |
-
3 lb (1.5 kg) pork back ribs or side ribs centre cut removed
2 tbsp (25 mL) packed brown sugar
1 tbsp (15 mL) paprika
1/2 tsp (2 mL) each salt and pepper
Maple Bourbon Barbecue Sauce:
1 tbsp (15 mL) vegetable oil
1 small onion, chopped
2 cloves garlic, minced
2 tsp (10 mL) paprika
1 tsp (5 mL) dry mustard
1/4 tsp (1 mL) salt
3/4 cup (175 mL) chili sauce
1/3 cup (75 mL) bourbon
1/4 cup (50 mL) maple syrup
2 tbsp (25 mL) cider vinegar
Preparation:
In small bowl, combine brown sugar, paprika, salt and pepper; rub over ribs. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Maple Bourbon Barbecue Sauce: Meanwhile, in saucepan, heat oil over medium-low heat; fry onion, garlic, paprika, mustard and salt, stirring occasionally, until softened, about 5 minutes.
Add chili sauce, 1/2 cup (125 mL) water, bourbon, maple syrup and vinegar; bring to boil. Reduce heat and simmer until reduced to 1 cup (250 mL), about 25 minutes. In blender or food processor, purée until smooth. (Make-ahead: Let cool; refrigerate in airtight container for up to 2 weeks.)
Brush ribs with about half of the sauce. Place on greased grill over medium heat; close lid and grill, turning once and basting with remaining sauce, until glazed and browned, 12 to 15 minutes.
Source
Canadian Living Magazine: June 2007; Get Grilling: Summer 2007




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