Bourbon Baby Ribs

Bourbon Baby Ribs have to be one of the most popular versions of marinated ribs I cook. It must be the bourbon/whiskey or the amazing thicken sauce. This recipe does take time to cook as the ribs are cooked low and slow to start with. This create such a tender, fall off the bone meat that’s hard to beat. Serve as a main dish or as a side dish. Either way the result is amazing.

I like to have a good heat of chilli so include it both in the sauce and on the dry rub on the ribs.

Bourbon Baby Ribs

Ribs and Bourbon sound good together and when cooked together they are amazing. The warmth and aroma from the Bourbon is a perfect partner for the ribs.

4.77 from 129 votes

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Course: Main Dish, Snack

Cuisine: American

Keyword: Alcohol, Bourbon Bavy Ribs, Marinade, Pork, Ribs, Sauce, Slow Cook, Spare Ribs

Prep Time: 20 minutes minutes

Cook Time: 2 hours hours 40 minutes minutes

Total Time: 3 hours hours

Servings: 4 Portions

Calories: 532kcal

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Ingredients

 

MetricImperial

Ribs

• 1 kg spare ribs baby back
• ground black pepper
• salt
• 1 tbsp red chilli powder

Sauce

• 2 tsp bourbon whiskey
• 1 large onion peel/mince
• 115 g tomato puree paste
• 120 ml white vinegar
• 355 ml water
• 110 g brown sugar
• 2 tbsp Worcestershire Sauce
• 2 tsp garlic powder
• 1 tbsp molasses
• 2 tbsp vegetable oil
• 2 tbsp runny honey
• ½ tsp onion powder
• ½ tsp paprika
• 2 tsp liquid smoke
• 2 tsp salt
• ½ tsp ground black pepper
• 1/2 tbsp red chilli powder optional

Instructions

• Preheat the oven to 150C/300F/ Gas Mark 2
• Season the ribs with salt, ground black pepper and red chilli powder.
  1 kg spare ribs, ground black pepper, salt, 1 tbsp red chilli powder
• Tightly wrap the ribs in kitchen foil and place in the oven for 2 ½ hours to slow cook. You can cut the ribs into more manageable sizes if needed.
• Place a saucepan over a medium heat and add the vegetable oil. Once hot, add the diced onion and fry for 4 – 5 minutes until soft and translucent.
  2 tbsp vegetable oil, 1 large onion
• Add the water, vinegar, brown sugar, tomato puree/paste, Worcestershire Sauce and honey and stir to combine.
  115 g tomato puree, 120 ml white vinegar, 355 ml water, 2 tbsp Worcestershire Sauce, 2 tbsp runny honey, 110 g brown sugar
• Add the molasses, 2 tsp salt, whiskey/bourbon, garlic powder, liquid smoke, onion powder, ½ tsp black pepper, paprika and if you like it with a good bit of heat then another ½ tbsp of red chilli powder. Stir well to combine.
  2 tsp bourbon, 2 tsp garlic powder, 1 tbsp molasses, ½ tsp onion powder, ½ tsp paprika, 2 tsp liquid smoke, 2 tsp salt, ½ tsp ground black pepper, 1/2 tbsp red chilli powder
• Let the mixture come to a boil while stirring and then reduce the heat until the sauce simmers. Leave simmering for about 1 hour stirring frequently. The sauce will thicken and become a lovely dark colour with a perfect sheen.
• Remove the ribs rom thew oven and leave for 10 – 15 minutes to relax.
• Turn on the BBQ/grill to high and oil the bars or place a griddle pan on the hob with a little oil, also on high. Remove the ribs from the foil and put over the heat brushing with the sauce as you go. Cook the ribs for 4 minutes each side basting often to make sure the flavours are absorbed.
• Serve the ribs with a bowl of any left over sauce for dipping and dunking.

Nutrition

Calories: 532kcal | Carbohydrates: 51g | Protein: 29g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 99mg | Sodium: 1479mg | Potassium: 823mg | Fiber: 3g | Sugar: 43g | Vitamin A: 1220IU | Vitamin C: 8mg | Calcium: 121mg | Iron: 3mg