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% |
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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:
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, 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.
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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