bourbon ribs

Go all-American with these slow-roast baby back ribs with bourbon barbecue glaze. A real winner when you&#8217;ve got a crowd to feed.

Slow-roast baby back ribs with bourbon barbecue glaze

Sunflower oil

racks free-range British pork baby back ribs (see tips)

brown sugar

mustard powder

tsp garlic salt

tbsp smoked paprika

Barbecue glaze

Heat the oven to 170°C/fan150°C/ gas 3½. Rub a little oil on the ribs, then sprinkle with the sugar, mustard powder, garlic salt, paprika and some black pepper. Put a roasting rack in a large roasting tin and pour in 350ml water. Put the ribs on the rack and cover with foil. Roast for 2-3 hours until very tender.

Heat the barbecue. Brush the ribs generously with the barbecue glaze. When the coals are white, grill for 4-5 minutes on each side until blackened and sticky. (Or, to finish in the oven, brush with the glaze and cook at 220°C/fan200°C/gas 7 for 10 minutes or until glazed and sticky.)

That&#39;s right, BUTTERSCOTCH BOURBON RIBS...! Some call these sweet pork candy and you&#39;ll see why with that first bite. They will get a huge thumbs up at your Pit because they are not the same ol&#39; same ol&#39; ribs, and are real easy to do!

Butterscotch Bourbon Ribs

pork ribs

2cups of butterscotch bits

butter

garlic

cider vinegar

onions

bourbon

cayenne pepper

Oliveoil

Removethe membrane from both racks of ribs

Coatthe ribs with olive oil

Coverboth racks with SPG

Getsome hot coals going on your grill on one side leaving the cool sideopen.Bringthe temperature up to 275 to 300 and place both racks opposite thehot coals. Placeone small piece of applewood on the hot coals for some added smoke.

Ina sauce pan on low temp, melt 1/2 stick of the butter.

Assoon as the butter is almost all melted, pour in the butterscotch bitsstirring quickly not letting the butterscotch burn then pour in thecider vinegar still stirring constantly raising the pan on and off theburner to help melt the butterscotch. You have to continuously stiruntil smooth.(Ifyou have a double boiler use that to melt the bits). Raisethe temp slightly if needed to keep the mixture fluid. Do not letburn.

Pourin the brown sugar, the cayenne pepper and the minced garlic and keepstirring until smooth.&amp;nbsp;Onceall mixed and smooth, set aside.

Ina frying pan, melt the 1/4 stick of garlic with a splash of olive oiland start caramelizing the diced onions.

Putthe butterscotch back on the burner on very low and pour in thecaramelized onions and the bourbon stirring until all mixed andsmooth.

Halfwaythrough the cook, slather on the butterscotch mix onto the ribs aboutthree or four more times until the meat has pulled in exposing thebones and the meat is tender.

https://www.youtube.com/watch?v=hx1TESlxz5E

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Slow-roast baby back ribs with bour...

Butterscotch Bourbon Ribs

Top 2 bourbon ribs recipes from across the web

The most viewed bourbon ribs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Slow-roast baby back ribs with bour...

Butterscotch Bourbon Ribs

The most viewed bourbon ribs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine