Best 3 Sticky Maple And Bourbon Pork Ribs Recipes
Indulge in a flavor sensation with our Sticky Maple and Bourbon Pork Ribs recipe, a tantalizing dish that combines the smoky richness of pork ribs with the sweet and tangy glaze of maple syrup and bourbon. Marinated in a blend of aromatic spices, these ribs are slow-cooked to perfection, resulting in tender, fall-off-the-bone meat that will satisfy your cravings.
Accompanying this main course is a delightful selection of culinary creations. The Tangy BBQ Sauce offers a classic smoky flavor, while the Sweet and Spicy Glaze adds a zesty kick. For a refreshing side dish, try the Cucumber Salad with Red Onion, a crisp and vibrant accompaniment that balances the richness of the ribs. And to complete your meal, whip up a batch of Creamy Mashed Potatoes, a velvety and comforting dish that pairs perfectly with the savory ribs.
Each recipe is meticulously explained with step-by-step instructions, ensuring success even for novice cooks. Indulge in the ultimate barbecue experience with our Sticky Maple and Bourbon Pork Ribs, complemented by a symphony of delectable side dishes. Prepare to tantalize your taste buds and create a memorable feast for your family and friends.
MAPLE BOURBON SMOKED RIBS
Maple Bourbon Smoked Ribs are a delectable dinner that are simply bursting with flavor. They're slow smoked, wrapped in Reynolds Wrap Foil, braised with a maple bourbon marinade, and glazed with a sinful maple bourbon glaze.
Provided by Susie Bulloch (heygrillhey.com)
Categories Main Course
Time 6h10m
Number Of Ingredients 12
Steps:
- Preheat smoker to 225 degrees F.
- Remover the membrane from the ribs and season on both sides with Hey Grill Hey Signature Sweet Rub.
- Place ribs on smoker and smoke for 3 hours.
- Lay out two sheets of 18-inch wide Reynolds Wrap Heavy Duty foil side by side on a large work surface. Put 2 Tablespoons of butter on each sheet of foil. Sprinkle each with 1 Tablespoons of brown sugar.
- Remove the ribs form the smoker, place them meat side down onto the butter and brown sugar. Fold up all 4 sides of the foil without crimping to create a bowl (this is going to hold in the foiling liquid).
- Pour the maple syrup, bourbon and remaining butter onto the ribs.
- Bring together the long sides of the foil, so the ends meet over the food. Fold the foil together and then roll until the foil is tight against the ribs. Double fold the two short ends to completely seal the ribs in the foil. Place them back on smoker for 2 more hours.
- While your ribs are smoking, make the glaze. Combine all ingredients in a medium saucepan over medium heat and bring to a boil. Reduce the heat to low and simmer for 15-20 mins until the glaze reaches a syrupy consistency.
- Remove the ribs from the foil. Return them to the smoker and baste them with the glaze. Close the lid and smoke for additional 30-60 minutes or until the sauce is set and ribs are tender.
Nutrition Facts : Calories 875 kcal, Carbohydrate 35 g, Protein 54 g, Fat 46 g, SaturatedFat 16 g, Cholesterol 196 mg, Sodium 325 mg, Sugar 34 g, ServingSize 1 serving
MAPLE GLAZED RIBS
Basted with a savory sweet sauce, these ribs are definitely finger-licking good!
Provided by Karen Toellner
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 3h40m
Yield 6
Number Of Ingredients 8
Steps:
- Place ribs in a large pot, and cover with water. Cover, and simmer for 1 hour, or until meat is tender. Drain, and transfer ribs to a shallow dish.
- In a small saucepan, stir together the maple syrup, brown sugar, ketchup, vinegar, Worcestershire sauce, salt, and mustard powder. Bring to a low boil, and cook for 5 minutes, stirring frequently. Cool slightly, then pour over ribs, and marinate in the refrigerator for 2 hours.
- Prepare grill for cooking with indirect heat. Remove ribs from marinade. Transfer marinade to a small saucepan, and boil for several minutes.
- Lightly oil grate. Cook for about 20 minutes, basting with the cooked marinade frequently, until nicely glazed.
Nutrition Facts : Calories 485.2 calories, Carbohydrate 30.5 g, Cholesterol 117.1 mg, Fat 29.5 g, Fiber 0.1 g, Protein 24.2 g, SaturatedFat 10.9 g, Sodium 411.1 mg, Sugar 14.3 g
SWEET AND STICKY PORK RIBS
Provided by Giada De Laurentiis
Categories main-dish
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the ribs: Place the ribs in a roasting pan, cutting the racks in half to fit if necessary. Combine the garlic, rosemary, brown sugar, balsamic vinegar, salt and cayenne in a small bowl, and rub the mixture evenly all over the ribs. Allow the ribs to marinate in the refrigerator for at least 1 hour and up to 4 hours.
- Place a rack in the center of the oven and preheat the oven to 425 degrees F. Pour 1/2 cup water into the roasting pan and cover the pan tightly with aluminum foil. Roast the ribs until the meat is very tender and separate easily from the bone, about 1 1/2 hours. While the ribs are roasting make the BBQ sauce.
- For the sauce: Place the balsamic vinegar in a medium saucepan over medium-high heat. Bring to a boil then lower the heat to medium and cook the vinegar until it is reduced by a third, about 8 minutes. Whisk in the ketchup, apple cider vinegar, honey, mustard, molasses, Worcestershire, hot sauce and salt. Bring the the sauce back to a boil then lower the heat and simmer until thickened, 15 to 20 minutes, stirring occasionally. Remove from the heat and let cool to room temperature.
- To finish, remove the ribs from the oven and transfer to 2 aluminum-foil-lined baking sheets. Increase the oven temperature to 450 degrees F. Brush both sides of the ribs generously with the BBQ sauce and bake uncovered for 10 minutes, until the sauce is browned and sizzling. Allow the ribs to rest for 10 minutes before slicing.
Tips:
- To achieve fall-off-the-bone tender ribs, cook them low and slow. The ideal internal temperature for pork ribs is between 195°F and 205°F.
- Use a combination of wet and dry rubs to enhance the flavor of the ribs. The wet rub helps to keep the ribs moist, while the dry rub adds a crispy, flavorful crust.
- Baste the ribs with the maple-bourbon glaze every 30 minutes or so during the cooking process. This will help to keep them moist and prevent them from drying out.
- If you don't have a smoker, you can still make these ribs in the oven. Just preheat the oven to 225°F and cook the ribs for 3-4 hours, or until they are tender.
- Serve the ribs with your favorite sides, such as coleslaw, baked beans, or potato salad.
Conclusion:
These sticky maple and bourbon pork ribs are a delicious and easy-to-make dish that is perfect for any occasion. The ribs are tender, flavorful, and fall-off-the-bone, and the maple-bourbon glaze adds a sweet and savory flavor that is sure to please everyone. Whether you are cooking them in a smoker or in the oven, these ribs are sure to be a hit.
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