Bourbon BBQ Pork Ribs

Mains
Pork
Sides/Snacks

Easy Level:

Slightly less easy

Cook Time:

Overnight

Servings:

2

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
US / Metric
0.00
kg
kg
Mmmm St. Louis Pork Spare Ribs
0.00
kg
kg
Mmmm St. Louis Pork Spare Ribs
0.00
g
g
red cabbage
0.00
g
g
red cabbage
0.00
g
g
white cabbage
0.00
g
g
white cabbage

Dry Rub:

0.00
tbsp
tbsp
brown sugar
0.00
tbsp
tbsp
brown sugar
0.00
tbsp
tbsp
salt
0.00
tbsp
tbsp
salt
0.00
tbsp
tbsp
smoked paprika
0.00
tbsp
tbsp
smoked paprika
0.00
tbsp
tbsp
ground black pepper
0.00
tbsp
tbsp
ground black pepper
0.00
tsp
tsp
garlic powder
0.00
tsp
tsp
garlic powder
0.00
tsp
tsp
onion powder
0.00
tsp
tsp
onion powder
0.00
tsp
tsp
dry mustard
0.00
tsp
tsp
dry mustard

BBQ glaze

0.00
g
g
ketchup
0.00
g
g
ketchup
0.00
g
g
tomato paste
0.00
g
g
tomato paste
0.00
tbsp
tbsp
Bourbon plus 1 tsp liquid smoke (or smoky whiskey)
0.00
tbsp
tbsp
Bourbon plus 1 tsp liquid smoke (or smoky whiskey)
0.00
tbsp
tbsp
apple cider vinegar
0.00
tbsp
tbsp
apple cider vinegar
0.00
tbsp
tbsp
worcestershire sauce
0.00
tbsp
tbsp
worcestershire sauce
0.00
tsp
tsp
salt
0.00
tsp
tsp
salt
0.00
tsp
tsp
black pepper
0.00
tsp
tsp
black pepper

Coleslaw dressing

0.00
cup
cup
mayonnaise
0.00
cup
cup
mayonnaise
0.00
cup
cup
cider vinegar
0.00
cup
cup
cider vinegar
0.00
tbsp
tbsp
sugar
0.00
tbsp
tbsp
sugar
0.00
tsp
tsp
salt
0.00
tsp
tsp
salt

Steps

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.
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.
Mark as completed

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.
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.
Mark as completed

3

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

4

Cling wrap and marinate overnight in the fridge.
Cling wrap and marinate overnight in the fridge.
Mark as completed

5

Preheat oven to 120C.
Preheat oven to 120C.
Mark as completed

6

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

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.
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.
Mark as completed

8

After 2.5 hours of roasting, remove from oven.
After 2.5 hours of roasting, remove from oven.
Mark as completed

9

Set grill mode on High.
Set grill mode on High.
Mark as completed

10

Smear the bbq sauce on the bone side. Grill to 7 minutes.
Smear the bbq sauce on the bone side. Grill to 7 minutes.
Mark as completed

11

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

12

Slather it with the BBQ glaze.
Slather it with the BBQ glaze.
Mark as completed

13

Grill the ribs for 6 to 7 minutes till caramelized.
Grill the ribs for 6 to 7 minutes till caramelized.
Mark as completed

14

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

15

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

16

Julienne 150g red cabbage and 150g white cabbage.
Julienne 150g red cabbage and 150g white cabbage.
Mark as completed

17

Place it into a salad bowl.
Place it into a salad bowl.
Mark as completed

18

Pour salad dressing and mix well.
Pour salad dressing and mix well.
Mark as completed

19

Refrigerate 30 minutes before serving.
Refrigerate 30 minutes before serving.
Mark as completed

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