Maple Bourbon Barbecued Ribs

By The Canadian Living Test Kitchen

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Maple Bourbon Barbecued Ribs
Photography by Matthew Kimura

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	659659 cal
pro	36 g36g pro
total fat	39 g39g total fat
sat. fat	13 g13g sat. fat
carb	35 g35g carb
fibre	4 g4g fibre
chol	84 mg84mg chol
sodium	1,181 mg1,181mg sodium
% RDI:	-
calcium	55 calcium
iron	2121 iron
vit A	1717 vit A
vit C	1818 vit C
folate	99 folate

You'll have everyone asking for more of these sticky, finger-licking-good ribs.

Ingredients

3 3lb lbpork back ribs, centre cute removed
2 tbsp packed brown sugar 2 2tbsp tbsppacked brown sugar
1 tbsp paprika 1 1tbsp tbsppaprika
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
Maple Bourbon Barbecue Sauce:
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
1 small onion , chopped1 1small oniononions, chopped
2 garlic cloves , minced2 2garlic clovegarlic cloves, minced
2 tsp paprika 2 2tsp tsppaprika
1 tsp dry mustard 1 1tsp tspdry mustard
1/4 tsp salt 1/4 1/4tsp tspsalt
3/4 cup chili sauce 3/4 3/4cup cupchili sauce
1/3 cup bourbon 1/3 1/3cup cupbourbon
1/4 cup maple syrup 1/4 1/4cup cupmaple syrup
2 tbsp cider vinegar 2 2tbsp tbspcider 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