Whisky Sour Ribs
- Lactose free
- Peanut free
- Nut free
- Easy recipes
Ingredients
- 2 racks pork back ribs (5 to 6 lb/2.2 to 2.7 kg)
- 4 cloves garlic, pressed or minced
- 2 tbsp (30 mL) Bourbon or Canadian whisky
- 1 tbsp (15 mL) grated gingerroot
- 1 tbsp (15 mL) lemon juice
- 1 tsp (5 mL) black pepper
- 3/4 tsp (4 mL) salt
- 1/2 tsp (2 mL) cayenne pepper
- Whisky Sour Barbecue Sauce:
- 1/2 cup (125 mL) packed brown sugar
- 1/4 cup (60 mL) Bourbon or Canadian whisky
- 1/4 cup (60 mL) lemon juice
- 1/4 cup (60 mL) crushed tomatoes
- 2 tbsp (30 mL) fancy molasses
- 2 cloves garlic, pressed or minced
Preparation
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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