Sticky Maple-Bourbon Glazed Pork Ribs Recipe

Ingredients

For the ribs:

3 pounds child back pork ribs

2 tablespoons smoked paprika

2 tablespoons brown sugar

2 tablespoons salt

1 tablespoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon ground ginger

1/4 cup honey

1/4 cup maple syrup

1/4 cup bourbon

1/4 cup Dijon mustard

1 tablespoon Sriracha

1 rack pork ribs (about 3 pounds)

– 1 rack pork ribs (about 3 pounds)

1 cup pure maple syrup

1 cup pure maple syrup

1/2 cup bourbon

Bourbon is an iconic American whiskey identified for its distinct taste profile and easy finish.

In this recipe, half cup of bourbon provides depth and complexity to the glaze.

It enhances the sweetness of the maple syrup and the tang of the vinegar, making a wealthy and flavorful coating for the pork ribs.

The bourbon additionally helps to tenderize the meat, leading to juicy and succulent ribs that fall off the bone.

To ensure the most effective taste, use a high-quality bourbon that you would take pleasure in sipping on its own.

1/4 cup brown sugar

• Maple syrup

• Brown sugar

• Apple cider vinegar

• Bourbon

• Olive oil

• Ground cumin

• Ground coriander

• Garlic powder

• Onion powder

• Smoked paprika

• Freshly ground black pepper

• Pork baby back ribs

1/4 cup Dijon mustard

Ingredients:

–

1/4 cup Dijon mustard

1 tablespoon Worcestershire sauce

• 1 tablespoon Worcestershire sauce

1 teaspoon floor black pepper

Black pepper is a spice that’s made from the dried berries of the black pepper plant. It has a strong, barely pungent taste that adds depth and complexity to dishes. In this recipe, black pepper is used to season the pork ribs, giving them a savory and slightly spicy flavor.

For the glaze:

Ingredients, For the glaze:

• 1/2 cup maple syrup
• 1/4 cup bourbon
• 2 tablespoons Dijon mustard
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

1/2 cup pure maple syrup

Maple syrup is a pure sweetener made from the sap of maple trees. It is a thick, amber-colored liquid with a candy, barely smoky taste. Maple syrup is an efficient source of antioxidants and minerals, and it has a lower glycemic index than sugar, making it a more healthy selection for folks with diabetes or who’re making an attempt to lose weight.

In this recipe, maple syrup is used to make a sticky glaze for pork ribs. The glaze is also flavored with bourbon, which provides a smoky, advanced taste. The ribs are cooked low and gradual till they are fall-off-the-bone tender and the glaze is caramelized and barely crispy.

Ingredients:

– half cup pure maple syrup

– 1/4 cup bourbon

– 1 tablespoon Dijon mustard

– 1 tablespoon brown sugar

– 1 teaspoon ground black pepper

– 1 teaspoon salt

– 1 rack child again pork ribs

Instructions:

1. Preheat oven to 300 levels F (150 levels C).
2. In a small bowl, whisk collectively the maple syrup, bourbon, mustard, brown sugar, black pepper, and salt.
3. Remove the ribs from the fridge and place them on a baking sheet.
4. Brush the ribs with the glaze and bake for 2 hours, or till the meat is fall-off-the-bone tender and the glaze is caramelized and barely crispy.
5. Remove from oven and let relaxation for 10 minutes before serving.

1/4 cup bourbon

1/4 cup bourbon is a key ingredient in this recipe. It provides a smoky, caramelized flavor to the ribs that is onerous to withstand.

When selecting a bourbon, search for one that’s at least eighty proof. This will make certain that the bourbon has a sturdy flavor that can stand as a lot as the opposite components in the glaze.

Once you might have chosen your bourbon, merely add it to the opposite components within the glaze and stir until mixed. Then, brush the glaze over the ribs and bake till they are cooked via.

The bourbon glaze is not going to only add taste to the ribs, however it’s going to additionally assist to keep them moist and juicy. So, in case you are on the lookout for a scrumptious and straightforward approach to cook pork ribs, give this recipe a strive.

1/4 cup brown sugar

In a small bowl, whisk collectively the bourbon, maple syrup, brown sugar, Dijon mustard, garlic powder, onion powder, salt, and pepper.

Brush the glaze all around the ribs.

Bake the ribs for 1 hour at 350 degrees Fahrenheit, or until the meat is cooked via and the glaze is about.

1 tablespoon cornstarch

1 tablespoon cornstarch

Instructions

To make the ribs:

Instructions, To make the ribs:

1. Preheat oven to 300F levels.
2. Slice racks in half and switch to a large baking sheet; slather with maple-bourbon glaze and sprinkle evenly with rosemary and thyme leaves.
3. Bake ribs till tender, about 1 half hours, basting with glaze every 20 minutes.
4. Remove ribs from oven and glaze with maple glaze and sprinkle with rosemary and thyme leaves.
5. Continue to bake till browned, about 30 minutes.
6. Remove ribs from oven and let rest for 10 minutes earlier than carving.

Preheat oven to 350 levels F (175 degrees C).

Preheat oven to 350 degrees F (175 levels C).

In a big bowl, combine the ribs, maple syrup, bourbon, brown sugar, Dijon mustard, Worcestershire sauce, and black pepper. Toss to coat.

In a large bowl, mix the ribs, maple syrup, bourbon, brown sugar, Dijon mustard, Worcestershire sauce, and black pepper. Toss to coat.

Place the ribs on a baking sheet lined with foil. Bake for 1 hour, or till the ribs are cooked by way of.

Place the ribs on a baking sheet lined with foil.

Bake for 1 hour, or until the ribs are cooked through.

To make the glaze:

In a big bowl, whisk collectively the maple syrup, bourbon, brown sugar, soy sauce, garlic, ginger, and black pepper.

Add the ribs to the bowl and switch to coat in the glaze.

Cover the bowl and refrigerate for no less than 4 hours, or as much as overnight.

In a small saucepan, combine the maple syrup, bourbon, brown sugar, and cornstarch. Bring to a simmer over medium heat, stirring continuously.

In a small saucepan, mix the maple syrup, bourbon, brown sugar, and cornstarch.

Bring to a simmer over medium warmth, stirring constantly.

Reduce heat to low and simmer for five minutes, or until the glaze has thickened.

To reduce heat to low and simmer for 5 minutes, or until the glaze has thickened, comply with these instructions:

• Turn the warmth down to the lowest setting in your stovetop.
• Allow the glaze to simmer for 5 minutes, stirring often to stop burning.
• Once the glaze has thickened enough to coat the again of a spoon, it’s ready.

To glaze the ribs:

Instructions, To glaze the ribs:

• In a small saucepan, combine the maple syrup, bourbon, brown sugar, orange juice, soy sauce, and garlic powder.
• Bring to a simmer over medium heat, stirring often.
• Reduce warmth to low and simmer for 10 minutes, or until the glaze has thickened.
• Brush the glaze over the ribs and cook for an extra 15 minutes, or until the glaze is caramelized and the ribs are cooked by way of.

Brush the ribs with the glaze. Bake for a further 15 minutes, or till the glaze is about.

Brush the ribs with the glaze to coat them evenly.

Place the ribs back within the oven and bake for an extra 15 minutes, or until the glaze is about and the ribs are cooked by way of.

Serve instantly.

Instructions:

1. Preheat oven to 325°F (160°C). Season ribs liberally with salt and pepper.

2. In a big skillet, over medium-high warmth, sear ribs in batches for 5-7 minutes per facet or till golden brown.

3. Transfer ribs to a baking tray and bake for 1 hour.

4. In a small saucepan, mix maple syrup, bourbon, soy sauce, brown sugar, and Dijon mustard. Bring to a simmer over medium heat, stirring sometimes.

5. Remove ribs from oven and brush with half of the glaze. Return to oven and bake for an additional 30 minutes.

6. Remove ribs from oven and brush with remaining glaze. Bake for an additional 30 minutes or until ribs are tender and the glaze is about.

Serve immediately.