1
2 cups apple juice
1 cup bourbon
1 bay leaf
2 1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp ground black pepper
2 garlic cloves
1 onion
3 racks pork back ribs, about 1.5 kg total
1 tbsp bourbon
1/2 cup barbecue sauce
1 tbsp brown sugar
1 1/2 tsp dry mustard powder
1 tsp celery salt
1/2 to 1 tsp cayenne pepper
2 green onions, optional
Pour apple juice and 1 cup (250 mL) bourbon into a large wide saucepan. Add bay leaf, 1 tsp (5 mL) cumin, salt and pepper. Mince garlic. Finely chop onion. Stir into apple juice mixture. Slice each rack of pork into 3- or 4-rib serving-size portions. Place in saucepan and immerse in apple juice mixture. Cover and bring to a boil over high heat, then reduce heat to medium-low. Simmer, partially covered, until ribs are fork-tender, 30 to 40 minutes.
When ribs are tender, remove to a large bowl. To make glaze, strain liquid into a large frying pan. Discard bay leaf, garlic and onion. Bring to a boil over high heat. Boil, uncovered, until liquid is syrupy, 20 to 25 minutes. Stir often, especially near end of cooking, to prevent sticking and burning. Remove from heat and stir in 1 tbsp (15 mL) bourbon. In a small bowl, stir barbecue sauce with remaining 1-1/2 tsp (7 mL) cumin, sugar, mustard, celery salt and 1/2 tsp (2 mL) cayenne, or use full amount for a spicy sauce.
Lightly oil grill and heat barbecue to medium. Brush both sides of ribs with barbecue sauce and place on grill. Barbecue, uncovered, 2 minutes. Turn, then brush with bourbon glaze. Continue grilling, turning often and brushing with remaining glaze, until ribs are richly glazed, 10 to 15 minutes. Thinly slice green onions diagonally. When ribs are done, remove to a large platter. Sprinkle with onions. Serve hot or at room temperature. Great with our Buttermilk and Blue Cheese Potato Salad (also in the Recipe File).
Calories 404, Protein 23.5g, Carbohydrates 15.8g, Fat 24.3g, Fibre 0.6g, Sodium 605mg.
Double glazed and bourbon, too! Sound decadent? You bet! First we simmered the ribs in a mixture of bourbon and apple juice, then boiled the glaze down for a rich mixture to brush on the ribs when barbecuing.