Bourbon Barbecue Ribs

• Meat

  • 4 lbs Side or back ribs

• Produce

  • 6 cloves Garlic
  • 1 tbsp Garlic powder
  • 1 tsp Ginger, ground
  • 1 tbsp Ginger, fresh root
  • 2 tbsp Marjoram
  • 1 Red onion, medium-sized

• Condiments

  • 1/2 cup Honey
  • 1 tbsp Hot sauce
  • 1/2 cup Ketchup
  • 1 tbsp Mustard, dry
  • 1 cup Tomato sauce, plain

• Baking & Spices

  • 1 tbsp Black pepper, freshly ground
  • 1 cup Brown sugar
  • 2 tsp Nutmeg, freshly ground
  • 5 tbsp Paprika
  • 1 tsp Salt

• Oils & Vinegars

  • 1/2 cup Apple cider vinegar
  • 3 tbsp Olive oil

• Drinks

  • 1/2 cup Orange juice

• Beer, Wine & Liquor

  • 1/2 cup Bourbon whiskey

Found on rockrecipes.com

Ingredients

• 4 lbs side or back ribs
• 1 tbsp garlic powder
• 1 tbsp dry mustard
• 1 tsp ground ginger
• 1 tsp salt
• 1 tbsp freshly ground black pepper
• 1 tbsp oregano
• 3 tbsp paprika (or smoked paprika)
• 1 tsp freshly ground nutmeg
• 3 tbsp olive oil
• 6 cloves minced garlic
• 1 medium sized red onion, roughly chopped
• 1 cup plain tomato sauce
• ½ cup ketchup
• ½ cup apple cider vinegar
• ½ cup orange juice
• ½ cup bourbon whiskey (Use rye whiskey if you prefer or alternatively, apple juice)
• 1 cup brown sugar
• ½ cup honey
• 1 tbsp hot sauce
• 2 tbsp paprika (or smoked paprika)
• 1 tbsp oregano
• 1 tablespoon fresh grated ginger root
• 1 tsp freshly ground nutmeg

Directions

• Mix together all of the ingredients for the dry rub until evenly combined.
• Begin by coating your pork ribs with a dry rub and letting them sit in the fridge for a couple of hours or overnight. Store any unused dry rub in an airtight container for next time.
• Begin my heating the olive oil over medium heat in a medium saucepan.
• Add the garlic and onions and cook until the onions have softened stirring occasionally.
• Add the remaining ingredients for the sauce.
• Simmer very slowly for about 30-40 minutes, or until the sauce reaches a brush-able consistency, stirring occasionally.
• Let the sauce cool for a half hour or so then puree the sauce in a food processor or with an immersion blender. Save any leftover sauce by bottling it in mason jars or freezing it in small airtight containers.
• You can cook the ribs very slowly on the grill for a couple of hours by using only one burner of your grill and cooking the ribs on the opposite side, not under the direct heat, turning occasionally.
• Alternatively, you can cook the ribs in a covered roasting pan in a 275 degree F oven for about 2 hours. Either way you decide to cook them, finish the ribs by grilling them directly over medium heat, brushing on the barbeque sauce and turning them after a minute or two. I like to do about 3 coats of the sauce on each side of the ribs. Remove from the grill and serve.