Bourbon BBQ Pork Ribs

Smoky, sticky, BBQ glazed pork ribs are irresistible. Tender falling off the bone BBQ ribs is what we made in oven. The overnight marinating with the dry rub permeates the meat with its spices. Roasting it low and slow ensures the meat is juicy and falling off the bone. Lastly, grilling it with BBQ glaze gives it the smoky Bourbon taste!

The St. Louis Pork Spare Ribs that we got from Mmmm! has the perfect fat marbling for slow and low oven roasting, which means that the meat will be succulent and tender.  

Purchase your free range pork spareribs here! – https://goo.gl/QsXj4c

#themeatmensg #simple #delicious #mmmm #stlouis #bbqribs

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  • Servings: 2

  • Time: 24 hrs

  • Skill: Intermediate

Ingredients:

  1. 1kg Mmmm St. Louis Pork Spare Ribs

  2. 150g red cabbage

  3. 150g white cabbage

Dry Rub:

  1. 3 tbsp brown sugar

  2. 1 tbsp salt

  3. 1 tbsp smoked paprika

  4. ¾ tbsp ground black pepper

  5. ¾ tsp garlic powder

  6. ¾ tsp onion powder

  7. ¾ tsp dry mustard

BBQ glaze:

  1. 80g ketchup

  2. 60g tomato paste

  3. 5 tbsp Bourbon plus 1 tsp liquid smoke (or smoky whiskey)

  4. 3 tbsp apple cider vinegar

  5. 1 tbsp worcestershire sauce

  6. ¼ tsp salt

  7. ¼ tsp black pepper

Coleslaw dressing:

  1. 1 cup mayonnaise

  2. ¼ cup cider vinegar

  3. 1 tbsp sugar

  4. ½ tsp salt

Steps:

    RIBS:

    1. Remove the thin, papery skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the corner of a kitchen towel to gain a secure grip.

    2. Combine 3 tbsp brown sugar, 1 ½ tbsp salt, 1 ½ tbsp smoked paprika, 1 tbsp ground black pepper, 1 tsp garlic powder, 1 tsp onion powder and 1 tsp dry mustard in a bowl and whisk to mix well.

    3. Set aside 2 tbsp of the dry rub and rub the rest evenly on both sides of the ribs.

    4. Cling wrap and marinate overnight in the fridge.

    5. Preheat oven to 120C.

    6. Place ribs meat side down in a roasting pan. Cover with foil and roast in the oven for 2 hours 30 minutes

    7. Prepare the BBQ glaze. Mix together 80g ketchup, 60g tomato paste, 5 tbsp Bourbon plus 1 tsp liquid smoke (or smoky whiskey), 3 tbsp apple cider vinegar, 1 tbsp worcestershire sauce, ¼ tsp salt and ¼ tsp black pepper. Simmer for 3 minutes.

    8. After 2.5 hours of roasting, remove from oven.

    9. Set grill mode on High.

    10. Smear the bbq sauce on the bone side. Grill to 7 minutes.

    11. Gently move it to a clean roasting pan with a roasting rack. Place ribs meat side up.

    12. Slather it with the BBQ glaze.

    13. Grill the ribs for 6 to 7 minutes till caramelized.

    14. To serve, you can serve it as whole rib. Or cut it into individual ribs and pile high on a plate!

    COLESLAW:

    1. Combine 1 cup mayonnaise, ¼ cup cider vinegar, 1 tbsp sugar and ½ tsp salt and give it a good whisk to combine.

    2. Julienne 150g red cabbage and 150g white cabbage.

    3. Place it into a salad bowl.

    4. Pour salad dressing and mix well.

    5. Refrigerate 30 minutes before serving.