Bourbon-Brown Sugar Glazed Baby Back Ribs
By Sur La Table
Images
Serves
Makes 4 to 6 servings
Ingredients
Ribs:
2 tablespoon sea salt
3 tablespoons light brown sugar
1 tablespoon dry mustard
1 tablespoon paprika
2 tablespoon chile powder
1 tablespoon garlic powder
1 teaspoon freshly ground black pepper
2 racks baby back pork ribs (4 pounds), cut in half
Glaze:
1 tablespoon vegetable oil
1/2 cup finely chopped yellow onion
1 tablespoon chopped garlic
3/4 cup apple cider vinegar
2 tablespoons molasses
1/2 cup bourbon
1/2 cup packed smoked brown sugar (or brown sugar plus liquid smoke to taste)
1/2 cup canned crushed tomatoes
Kosher salt and freshly ground black pepper
2 tablespoon sea salt
3 tablespoons light brown sugar
1 tablespoon dry mustard
1 tablespoon paprika
2 tablespoon chile powder
1 tablespoon garlic powder
1 teaspoon freshly ground black pepper
2 racks baby back pork ribs (4 pounds), cut in half
Glaze:
1 tablespoon vegetable oil
1/2 cup finely chopped yellow onion
1 tablespoon chopped garlic
3/4 cup apple cider vinegar
2 tablespoons molasses
1/2 cup bourbon
1/2 cup packed smoked brown sugar (or brown sugar plus liquid smoke to taste)
1/2 cup canned crushed tomatoes
Kosher salt and freshly ground black pepper
Procedure
WATCH HOW TO MAKE THIS RECIPE HERE>>
Ribs can take a long time to prepare. Using a pressure cooker cuts down on the cooking time significantly.
1. To prepare the ribs: To a small bowl, add salt, brown sugar, mustard, paprika, chile powder, garlic powder, and black pepper, whisk to combine, breaking up any lumps.
2. Remove the silver skin from the underside of the ribs by sliding your fingers under the thin membrane and pulling it off. Repeat with the second rack. Rub the ribs with the seasoning on both sides. Cover and transfer to refrigerator for minimum 1 hour, or up to 10 hours. Preheat the oven to 325°F.
3. Set ribs on a wire rack lined baking sheet and cover with foil. Transfer to preheated oven and roast until the meat is cooked and pulls back from the bones, about 1 1/2 hours.
4. To prepare the glaze: While the ribs are cooking, prepare the glaze. To a medium saucepan set over medium-high heat, add oil. When oil is shimmering, add onions and sauté until translucent, about 5 minutes. Add garlic and sauté until fragrant, about 1 minute. Stir in remaining ingredients and simmer, stirring occasionally, until glaze is thickened and reduced to a syrupy consistency, about 15 minutes, using a stick blender, puree until smooth. Taste and adjust seasoning with salt and pepper.
5. To finish the ribs: Increase the oven temperature to 450°. Using a silicone brush, paint the meat side of the ribs with sauce. Transfer to oven and roast for 5 minutes. Remove and paint ribs one more time with sauce, roast for 5 additional minutes.
6. Let the racks rest 5 minutes before slicing into individual ribs. Serve ribs with extra glaze on the side.
Ribs can take a long time to prepare. Using a pressure cooker cuts down on the cooking time significantly.
1. To prepare the ribs: To a small bowl, add salt, brown sugar, mustard, paprika, chile powder, garlic powder, and black pepper, whisk to combine, breaking up any lumps.
2. Remove the silver skin from the underside of the ribs by sliding your fingers under the thin membrane and pulling it off. Repeat with the second rack. Rub the ribs with the seasoning on both sides. Cover and transfer to refrigerator for minimum 1 hour, or up to 10 hours. Preheat the oven to 325°F.
3. Set ribs on a wire rack lined baking sheet and cover with foil. Transfer to preheated oven and roast until the meat is cooked and pulls back from the bones, about 1 1/2 hours.
4. To prepare the glaze: While the ribs are cooking, prepare the glaze. To a medium saucepan set over medium-high heat, add oil. When oil is shimmering, add onions and sauté until translucent, about 5 minutes. Add garlic and sauté until fragrant, about 1 minute. Stir in remaining ingredients and simmer, stirring occasionally, until glaze is thickened and reduced to a syrupy consistency, about 15 minutes, using a stick blender, puree until smooth. Taste and adjust seasoning with salt and pepper.
5. To finish the ribs: Increase the oven temperature to 450°. Using a silicone brush, paint the meat side of the ribs with sauce. Transfer to oven and roast for 5 minutes. Remove and paint ribs one more time with sauce, roast for 5 additional minutes.
6. Let the racks rest 5 minutes before slicing into individual ribs. Serve ribs with extra glaze on the side.
Bourbon-Brown Sugar Glazed Baby Back Ribs
By Sur La Table
Serves
Makes 4 to 6 servings
Ingredients
Ribs:
2 tablespoon sea salt
3 tablespoons light brown sugar
1 tablespoon dry mustard
1 tablespoon paprika
2 tablespoon chile powder
1 tablespoon garlic powder
1 teaspoon freshly ground black pepper
2 racks baby back pork ribs (4 pounds), cut in half
Glaze:
1 tablespoon vegetable oil
1/2 cup finely chopped yellow onion
1 tablespoon chopped garlic
3/4 cup apple cider vinegar
2 tablespoons molasses
1/2 cup bourbon
1/2 cup packed smoked brown sugar (or brown sugar plus liquid smoke to taste)
1/2 cup canned crushed tomatoes
Kosher salt and freshly ground black pepper
2 tablespoon sea salt
3 tablespoons light brown sugar
1 tablespoon dry mustard
1 tablespoon paprika
2 tablespoon chile powder
1 tablespoon garlic powder
1 teaspoon freshly ground black pepper
2 racks baby back pork ribs (4 pounds), cut in half
Glaze:
1 tablespoon vegetable oil
1/2 cup finely chopped yellow onion
1 tablespoon chopped garlic
3/4 cup apple cider vinegar
2 tablespoons molasses
1/2 cup bourbon
1/2 cup packed smoked brown sugar (or brown sugar plus liquid smoke to taste)
1/2 cup canned crushed tomatoes
Kosher salt and freshly ground black pepper
Procedure
WATCH HOW TO MAKE THIS RECIPE HERE>>
Ribs can take a long time to prepare. Using a pressure cooker cuts down on the cooking time significantly.
1. To prepare the ribs: To a small bowl, add salt, brown sugar, mustard, paprika, chile powder, garlic powder, and black pepper, whisk to combine, breaking up any lumps.
2. Remove the silver skin from the underside of the ribs by sliding your fingers under the thin membrane and pulling it off. Repeat with the second rack. Rub the ribs with the seasoning on both sides. Cover and transfer to refrigerator for minimum 1 hour, or up to 10 hours. Preheat the oven to 325°F.
3. Set ribs on a wire rack lined baking sheet and cover with foil. Transfer to preheated oven and roast until the meat is cooked and pulls back from the bones, about 1 1/2 hours.
4. To prepare the glaze: While the ribs are cooking, prepare the glaze. To a medium saucepan set over medium-high heat, add oil. When oil is shimmering, add onions and sauté until translucent, about 5 minutes. Add garlic and sauté until fragrant, about 1 minute. Stir in remaining ingredients and simmer, stirring occasionally, until glaze is thickened and reduced to a syrupy consistency, about 15 minutes, using a stick blender, puree until smooth. Taste and adjust seasoning with salt and pepper.
5. To finish the ribs: Increase the oven temperature to 450°. Using a silicone brush, paint the meat side of the ribs with sauce. Transfer to oven and roast for 5 minutes. Remove and paint ribs one more time with sauce, roast for 5 additional minutes.
6. Let the racks rest 5 minutes before slicing into individual ribs. Serve ribs with extra glaze on the side.
Ribs can take a long time to prepare. Using a pressure cooker cuts down on the cooking time significantly.
1. To prepare the ribs: To a small bowl, add salt, brown sugar, mustard, paprika, chile powder, garlic powder, and black pepper, whisk to combine, breaking up any lumps.
2. Remove the silver skin from the underside of the ribs by sliding your fingers under the thin membrane and pulling it off. Repeat with the second rack. Rub the ribs with the seasoning on both sides. Cover and transfer to refrigerator for minimum 1 hour, or up to 10 hours. Preheat the oven to 325°F.
3. Set ribs on a wire rack lined baking sheet and cover with foil. Transfer to preheated oven and roast until the meat is cooked and pulls back from the bones, about 1 1/2 hours.
4. To prepare the glaze: While the ribs are cooking, prepare the glaze. To a medium saucepan set over medium-high heat, add oil. When oil is shimmering, add onions and sauté until translucent, about 5 minutes. Add garlic and sauté until fragrant, about 1 minute. Stir in remaining ingredients and simmer, stirring occasionally, until glaze is thickened and reduced to a syrupy consistency, about 15 minutes, using a stick blender, puree until smooth. Taste and adjust seasoning with salt and pepper.
5. To finish the ribs: Increase the oven temperature to 450°. Using a silicone brush, paint the meat side of the ribs with sauce. Transfer to oven and roast for 5 minutes. Remove and paint ribs one more time with sauce, roast for 5 additional minutes.
6. Let the racks rest 5 minutes before slicing into individual ribs. Serve ribs with extra glaze on the side.