Mariusz Lewandowski
Hearty Herb-Infused Barbecue Ribs with a Robust Bourbon Glaze
There’s a magic in slow-roasting that transforms humble ingredients into a feast of flavors, and these Herb-Infused Barbecue Ribs with a Robust Bourbon Glaze are no exception. This dish is the cornerstone of any memorable BBQ gathering, offering both the tenderest meat and a complex, smoky-sweet sauce that dances on the palate. Inspired by the rich southern tradition of BBQ, this recipe incorporates a touch of bourbon for depth and freshly picked herbs for an aromatic twist. These ribs are perfect for weekend cookouts, family reunions, or anytime you want to indulge in a taste experience that brings people together.
Ingredients:
For the Ribs:
– 2 racks of pork ribs (about 4-5 pounds total)
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1 teaspoon black pepper
– 1 tablespoon smoked paprika
– 1 tablespoon garlic powder
– 2 teaspoons onion powder
– 1 tablespoon fresh rosemary, finely chopped
– 1 tablespoon fresh thyme, finely chopped
For the Bourbon Glaze:
– 1 cup bourbon
– 1 cup brown sugar
– 3/4 cup ketchup
– 1/4 cup apple cider vinegar
– 2 tablespoons Worcestershire sauce
– 1 tablespoon Dijon mustard
– 1/2 teaspoon cayenne pepper
– 2 cloves garlic, minced
Instructions:
1. Prepare the Ribs:
– Begin by removing the membrane from the back of the ribs for better absorption of flavors and tenderness. Use a knife to loosen it around the edges, then pull it off with a paper towel.
– Rub the ribs with olive oil, ensuring they are well-coated.
– Mix salt, pepper, smoked paprika, garlic powder, onion powder, rosemary, and thyme in a small bowl. Massage this spice blend thoroughly over both sides of the ribs.
2. Marinate:
– Wrap the ribs in plastic wrap or place them in a large zip-top bag. Let them marinate in the refrigerator for at least 4 hours or overnight for the most flavorful result.
3. Make the Bourbon Glaze:
– In a saucepan over medium heat, combine bourbon, brown sugar, ketchup, apple cider vinegar, Worcestershire sauce, Dijon mustard, cayenne pepper, and minced garlic.
– Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, stirring occasionally, until it thickens into a glaze. Set aside.
4. Slow-Roast the Ribs:
– Preheat your oven to 300°F (150°C).
– Place the marinated ribs on a baking sheet lined with aluminum foil, meat side up. Cover the ribs with another piece of foil, sealing the edges to create a steaming effect.
– Bake in the oven for 2.5 to 3 hours, or until the ribs are tender. Check for doneness by gently twisting a rib bone—if it begins to pull away easily, they are ready.
5. Grill and Glaze:
– Preheat your grill to medium heat.
– Remove the ribs from the oven and carefully transfer them to the grill. Brush generously with the bourbon glaze on both sides.
– Grill for about 5-7 minutes per side, brushing with more glaze, until a delightful caramelization forms.
6. Serve and Enjoy:
– Let the ribs rest for about 5 minutes before slicing them into portions.
– Serve with extra bourbon glaze on the side, and pair with classic BBQ sides such as coleslaw, cornbread, or grilled corn.
Cooking Tips:
– For a smokier flavor, add soaked wood chips to your grill during the glazing process.
– Adjust the spice level by increasing or decreasing the cayenne pepper according to your taste.
Pairing Suggestions:
These ribs pair beautifully with a crisp, refreshing apple cider or an earthy, full-bodied red wine. To complete your meal, consider serving a zesty potato salad or lightly grilled asparagus.
Indulge in this tantalizing dish that encapsulates the spirit of barbecue perfection: the fundamental balance of sweet, savory, and a hint of bourbon bliss.
