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| General Category : Main Course |
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| Food Group : Meat-Pork, Vegetables |
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| Preparation Method : Grill |
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| The sweet caramel taste of bourbon and tart lemon makes these doused ribs irresistible. |
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Ingredients
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2 racks pork back ribs (5 to 6 lb/2.2 to 2.7 kg) |
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4 cloves garlic, pressed or minced |
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2 tbsp (30 mL) bourbon or Canadian whisky |
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1 tbsp (15 mL) grated gingerroot |
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1 tbsp (15 mL) lemon juice |
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1 tsp (5 mL) black pepper |
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3/4 tsp (4 mL) salt |
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1/2 tsp (2 mL) cayenne pepper |
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Whisky Sour Barbecue Sauce: |
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1/2 cup (125 mL) packed brown sugar |
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1/4 cup (60 mL) bourbon or Canadian whisky |
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1/4 cup (60 mL) lemon juice |
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1/4 cup (60 mL) crushed tomatoes |
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2 tbsp (30 mL) fancy molasses |
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2 cloves garlic, pressed or minced |
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Preparation
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Cut rib racks in half. Mix together garlic, whisky, ginger, lemon juice, pepper, salt and cayenne. Rub over both sides of ribs; place in plastic bag and refrigerate overnight or for up to 2 days.
Place ribs in roasting pan; cover with foil. Roast in 375°F/190°C oven until tender, about 90 minutes.
Whisky Sour Barbecue Sauce: Meanwhile, in saucepan over medium heat, stir together sugar, whisky, lemon juice, tomatoes and molasses. Boil until reduced by half, about 12 minutes. Reduce heat and stir in garlic; simmer for 1 minute. Set aside.
Grill ribs over medium-high heat, covered, until lightly browned on both sides, about 4 minutes per side. Brush meat side of racks with some of the sauce; cover and grill for 5 minutes. Turn over and grill until sauce is glazed, about 1 minute. Turn again and brush remaining sauce over top; cover and grill for 3 minutes. Turn; grill for 1 minute. Cut into individual pieces.
Makes 6 to 8 servings.
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Nutritional information
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Per each of 8 servings: about 467 cal, 29 g pro, 29 g total fat (11 g sat. fat), 19 g carb, 0 g fibre, 70 mg chol, 286 mg sodium. % RDI: 4% calcium, 13% iron, 1% vit A, 5% vit C, 5% folate.
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Source
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Homemakers Magazine: June 2006
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