Ingredients with Measurements:
- 2 racks of pork ribs
- 1 cup bourbon
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 1/4 cup apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Special equipment needed:
- Aluminum foil
- Basting brush
- Grill or oven
Step-by-step instructions:
1. Preheat grill or oven to 350°F.
2. Season the ribs with salt, pepper, garlic powder, and onion powder.
3. Wrap each rack of ribs tightly in aluminum foil and place on the grill or in the oven for 2 hours.
4. In a saucepan, combine bourbon, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, smoked paprika, salt, and pepper.
5. Bring the mixture to a boil, then reduce heat and let simmer for 10-15 minutes until the sauce thickens.
6. Remove the ribs from the foil and place them back on the grill or in the oven.
7. Brush the bourbon glaze generously over the ribs and cook for an additional 10-15 minutes until the glaze is caramelized and the ribs are cooked through.
8. Let the ribs rest for 5 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours 30 minutes
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 650
Fat: 42g
Carbohydrates: 23g
Protein: 38g
Substitutions for ingredients:
- You can use honey or maple syrup instead of brown sugar.
- You can use regular paprika instead of smoked paprika.
- You can use apple juice instead of bourbon.
Variations:
- You can add hot sauce or cayenne pepper for a spicier glaze.
- You can add chopped herbs like rosemary or thyme to the glaze for extra flavor.
- You can use beef ribs instead of pork ribs.
Tips and tricks:
- Make sure to wrap the ribs tightly in aluminum foil to keep them moist and tender.
- Baste the ribs with the glaze every 5-10 minutes for a more flavorful and caramelized crust.
- Let the ribs rest before slicing to allow the juices to redistribute and prevent them from drying out.
Storage instructions:
Store leftover ribs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the ribs in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the ribs on a platter with a side of coleslaw and cornbread.
Garnishes:
Garnish the ribs with chopped green onions or parsley.
Pairings:
Pair the ribs with a glass of bourbon or a cold beer.
Suggested side dishes:
- Coleslaw
- Cornbread
- Baked beans
- Grilled vegetables
Troubleshooting advice:
- If the glaze is too thick, add a splash of water or bourbon to thin it out.
- If the ribs are not cooked through, wrap them back in foil and cook for an additional 10-15 minutes.
Food safety advice:
- Make sure to cook the ribs to an internal temperature of 145°F to ensure they are safe to eat.
- Always wash your hands and utensils before and after handling raw meat.
Food history:
Bourbon is a type of American whiskey that is distilled from corn and aged in oak barrels. It originated in Kentucky in the late 18th century and has since become a popular ingredient in many Southern dishes.
Flavor profiles:
The King Ribs with Bourbon Glaze are sweet, smoky, and tangy with a hint of bourbon flavor.
Serving suggestions:
Serve the ribs with a side of coleslaw and cornbread for a classic Southern meal.
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