Bourbon Basted Ribs

Bourbon ribs, garnished with scallions and parsley…and a side of crunchy cole slaw (recipes below; photo courtesy Jim Beam).

 

How to make ribs taste even better? Cut the sweetness of the barbecue sauce with bourbon!

For Super Bowl fare, we couldn’t resist these ribs: the personal recipe of Fred Noe, Jim Beam’s master distiller and global ambassador.

FRED’S SMOKEHOUSE RIBS

Ingredients For 6 to 8 Servings

  • 1 tablespoon vegetable oil
  • 1 diced yellow onion
  • 4 minced garlic cloves
  • 1 cup Jim Beam Black Bourbon
  • ½ cup light brown sugar
  • ½ cup light molasses
  • ½ cup apple cider vinegar
  • 24 ounces ketchup
  • 1 cup water
  • 3 tablespoons soy sauce
  • 1 teaspoon chipotle powder
  • 3 pounds bone-in country style ribs
  • Salt and pepper to taste
  •  
    Garnishes

  • ¼ cup fresh parsley
  • ¼ cup scallions
  •  
    Preparation

    1. PREHEAT the oven to 325°.

    2. COMBINE the vegetable oil, onions and garlic in a large pot over high heat. Cook until lightly browned, about 3 to 4 minutes.

    3. ADD the bourbon and cook over medium heat until there are about 2 tablespoons of liquid left in the pan. Add the brown sugar, molasses, vinegar, ketchup, water, soy sauce, chipotle powder, salt and pepper and simmer over low heat for 2 hours.

    4. SEASON the ribs with salt and pepper and sear them in large sauté pan on high heat until golden. Once the ribs are browned, transfer to a large casserole dish and pour ½ of the BBQ sauce over the top. Cover the pan with foil and bake in the oven for 2½ hours. When ribs are done cooking…

    5. REMOVE from the pan and serve alongside the remaining BBQ sauce. Garnish with chopped parsley and scallions.
     
     
    COLE SLAW RECIPES

  • Bacon Blue Cheese Cole Slaw
  • BBQ Cabbage Slaw
  • BLT Slaw
  • Cabbage Slaw With Asian Lemon-Cumin Vinaigrette
  • Vietnamese Cabbage Slaw
  •   


    THE NIBBLE Blog – Adventures In The World Of Fine Food

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