Maple Bourbon Barbecued Ribs
Maple Bourbon Barbecued Ribs
Photography by Edward Pond
- Portion size: 4
This recipe makes 4 servings
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 | 1,181 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 21 |
| vit A | 17 |
| vit C | 18 |
| folate | 9 |
You'll have everyone asking for more of these sticky, finger-licking-good ribs.
Ingredients
- 3 lb 3lbpork back ribs, centre cute removed
- 2 tbsp 2tbsppacked brown sugar
- 1 tbsp 1tbsppaprika
- 1/2 tsp 1/2tspsalt
- 1/2 tsp 1/2tsppepper Maple Bourbon Barbecue Sauce:
- 1 tbsp 1tbspvegetable oil
- 1 1small oniononions, chopped
- 2 2garlic clovegarlic cloves, minced
- 2 tsp 2tsppaprika
- 1 tsp 1tspdry mustard
- 1/4 tsp 1/4tspsalt
- 3/4 cup 3/4cupchili sauce
- 1/3 cup 1/3cupbourbon
- 1/4 cup 1/4cupmaple syrup
- 2 tbsp 2tbspcider vinegar
Preparation
Pour enough water into shallow roasting pan to come scant 1/2 inch (1 cm) up side. Cut ribs into 2- or 3-rib portions; place, meaty side up, in single layer in water. Cover and cook in 325°F (160°C) oven until meat is tender, 75 to 90 minutes. Transfer to large glass baking dish, discarding liquid. Let cool for 30 minutes.
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, pur?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
