My son loves ribs. So I am always experimenting with different rubs, sauces and cooking techniques. This recipe though is a favourite. The baking and grilling method with the sticky bourbon goodness will please any crowd you are having to dinner!
6 pounds back pork ribs (about 3 whole racks)
2 tbsp tomato paste
2 tbsp ground cumin
1 tbsp chili powder
1 tbsp dry mustard powder
1/4 tsp red chili flakes
1 1/2 tsp cayenne pepper
1 1/2 tsp ground cardamom
1 1/2 tsp ground cinnamon
1 tbsp brown sugar
1 tsp smoked sweet paprika
1/2c brown sugar
1/4 c olive oil
4-6 garlic cloves, finely chopped
1 tbsp olive oil
2 c organic brown sugar
1 tbsp ground cumin
1 c tomato sauce
1 c tomato paste
1/2 c Worcestershire sauce
1 c apple cider vinegar
1/2 c apple juice
1 1/2 c Bourbon
1 c water
2 c chopped white onions
8 large garlic cloves, chopped
Grated Lemon Zest, from one lemon
1Tsp Fresh Rosemary, finely chopped
In a bowl combine all dry ingredients. Mix in olive oil and add chopped garlic.
Rub and press the mixture evenly on both sides of all ribs. Place ribs in large plastic freezer bags and refrigerate for 24 hours.
In a medium saucepan combine all in ingredients and bring to a boil. When the sauce has bubbled turn to low and simmer gently, stirring frequently, until the sauce has thickened and the onion has begun to soften. 8-10 minutes.
Preheat convection oven to 325°F.
Place ribs in a large roasting pan. Cover with half the Bourbon sauce. Reserve the other half for basting on the barbeque. Then place foil over top of roasting pan and cover with lid.
Roast ribs until meat is fork tender, about 2 hours. Every haf hour turn ribs over and baste with the sauce. Don’t let sauce dry out add water if this begins to happen. Uncover roasting pan and let meat rest for at least 30 minutes to 2 hours.
Lastly prepare barbecue (medium-high heat). Grill ribs until heated through about 5-6 minutes per side. Next brush ribs generously, on all sides, with bourbon sauce. Grill until sauce becomes a sticky glaze, about 3 minutes longer per side.
Heat leftover Bourbon sauce in the microwave.
Transfer rib racks to cutting board. Slice racks between bones into individual ribs. Arrange on platter and serve separately with remaining Bourbon sauce.