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 Spare Ribs Recipe - TheRecipe.Website

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

Cook Time: 2 40

Total Time: 3

Servings: Portions

Calories: 532kcal

Ingredients

Ribs

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.

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