Bourbon BBQ Pork Ribs
February 5, 2017
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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Ingredients
Adjust Servings
| 1kg Mmmm St. Louis Pork Spare Ribs | |
| 150g red cabbage | |
| 150g white cabbage |
Dry Rub:
| 3tbsp brown sugar | |
| 1tbsp salt | |
| 1tbsp smoked paprika | |
| ¾tbsp ground black pepper | |
| ¾tsp garlic powder | |
| ¾tsp onion powder | |
| ¾tsp dry mustard | |
| BBQ glaze | |
| 80g ketchup | |
| 60g tomato paste | |
| 5tbsp Bourbon plus 1 tsp liquid smoke (or smoky whiskey) | |
| 3tbsp apple cider vinegar | |
| 1tbsp worcestershire sauce | |
| ¼tsp salt | |
| ¼tsp black pepper | |
| Coleslaw dressing | |
| 1cup mayonnaise | |
| ¼cup cider vinegar | |
| 1tbsp sugar | |
| ½tsp salt |
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