Receta Grilled Baby Back Pork Ribs with Molasses & Bourbon Sauce Recipe
I can hear all of the purists out there scoffing already. I willingly throw up my hands and confess that these ribs are not cooked over charcoal (gasp!) and are partially cooked first in the oven (look of horror). While I would certainly be banned from Memphis for this kind of grilling blasphemy, I am happy to report that I received high praise for this baby back ribs recipe (adapted from Bon Appetit Magazine). Anytime a large hunk of meat is marinated in a mixture made primarily of beer and molasses, you are bound to be rewarded with a succulent, flavorful entree. At first I cringed at the amount of bourbon in the barbecue sauce. You see, besides my foray into Kamikaze Cocktails and Shots, I am typically not one for strong alcohol. (If anyone from my high school is reading this, I will come after you with a barbecue fork if you dare dispute this.)
Once the sauce simmers and thickens, the distinctive smoky flavor of the bourbon mellows and pairs nicely with the bite of vinegar and sweetness of the brown sugar. This certainly earns a spot on my Best of…Grilling and Summer Barbecue Recipes.
The ribs:
In a medium saucepan, whisk together 1 1/2 cups water, 2 (12 oz.) bottles lager or pale ale, 1/4 cup robust (strong) molasses, 8 fresh thyme sprigs, 2 sliced garlic cloves, 2 tablespoons honey, 2 tablespoons kosher salt, 2 bay leaves, and 1 teaspoon freshly ground black pepper.
Bring to a boil, remove from heat, and allow to cool completely.
Cut 2 racks of baby back (pork) ribs in half (there should be approximately 24 ribs in total). Place two pieces in each of two resealable plastic bags. Divide the cooled marinade between the two bags, seal, then massage the sauce over the ribs. Refrigerate for at least 4 hours, and preferably overnight.
The sauce:
Heat 1 tablespoon canola oil in a large saucepan set over medium-high heat. Add 1 small onion, finely chopped, and cook, stirring frequently, until the onion is light golden brown, 5 to 6 minutes. Add 2 cloves garlic, finely chopped and cook for an additional 30 seconds. Add 1 cup red wine vinegar and cook until the vinegar is reduced to about 3/4 cup, 5 to 6 minutes. Remove from heat and stir in 1 cup ketchup, 1/4 cup robust molasses, 1/4 cup water, 1/2 cup bourbon, 2 tablespoons brown sugar, 1 1/2 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper.
Return saucepan to stove and simmer for 10 to 15 minutes, or until the sauce thickens. The sauce can be prepared 1 day ahead.
Cooking the ribs:
Preheat oven to 250 degrees F.
Line a large baking sheet with a double layer of foil. Remove ribs from marinade and lay them on the baking sheet. Pour half of the marinade (contents of one bag) over the ribs. Discard the remaining marinade.
Cover the ribs tightly with foil and bake in the oven for 1 1/2 to 2 hours, or until the outside of the ribs turns opaque (in other words, the outside won’t look raw anymore).
Brush grill with canola oil or spray with cooking spray and preheat it to high heat.
Pour 1 cup bourbon-molasses sauce into a bowl to use for basting. Lay the ribs on the grill and sear for 1 minute per side. Reduce heat to low, baste ribs, and close cover. Grill until the ribs are cooked through, basting and turning every 5 minutes, about 20 minutes total. Remove from grill, let rest for 10 minutes, then serve with remaining bourbon-molasses sauce.
- Other grilled rib recipes:
- Use Real Butter Big Bob Gibson’s Bar-B-Q Ribs
- Ravenous Couple’s Hoisin Glazed Barbecue Pork Ribs
- Macheesmo’s Grilled Short Ribs & Roasted Pepper Salsa
- Viet World Kitchen’s Thai Barbecued Baby Back Pork Ribs
- Grilled Baby Back Ribs with Molasses & Bourbon Sauce
- Adapted from Bon Appetit Magazine (recipe by John Malik)
- Marinade:
- 1 1/2 cups water
- 2 (12 oz. each) bottles lager or pale ale
- 1/4 cup robust (strong) molasses
- 8 fresh thyme sprigs
- 2 tbsp honey
- 2 cloves garlic, sliced
- 2 bay leaves
- 2 tbsp kosher salt
- 1 tsp freshly ground black pepper
- 2 racks baby back ribs, cut in half (about 24 ribs total)
- Sauce:
- 1 tbsp canola oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup red wine vinegar
- 1/4 cup robust (strong) molasses
- 1/4 cup water
- 1/2 cup bourbon
- 2 tbsp (packed) brown sugar
- 1 1/2 tsp kosher salt
- 1 tsp freshly ground black pepper
- The ribs:
In a medium saucepan, whisk together water, lager or pale ale, molasses, thyme sprigs, garlic, honey, salt, bay leaves, and black pepper.
Bring to a boil, remove from heat, and allow to cool completely.
Place two halves of rib racks in each of two resealable plastic bags. Divide the cooled marinade between the two bags, seal, then massage the sauce over the ribs. Refrigerate for at least 4 hours, and preferably overnight.
The sauce:
Heat canola oil in a large saucepan set over medium-high heat. Add onion and cook, stirring frequently, until the onion is light golden brown, 5 to 6 minutes. Add garlic and cook for additional 30 seconds. Stir in red wine vinegar and cook until the vinegar is reduced to about 3/4 cup, 5 to 6 minutes. Remove from heat and stir in ketchup, molasses, water, bourbon, brown sugar, kosher salt, and pepper.
Return saucepan to stove and simmer for 10 to 15 minutes, or until the sauce thickens. The sauce can be prepared 1 day ahead.
Cooking the ribs:
Preheat oven to 250 degrees F.
Line a large baking sheet with a double layer of foil. Remove ribs from marinade and lay them on the baking sheet. Pour half of the marinade (contents of one bag) over the ribs. Discard the remaining marinade.
Cover the ribs tightly with foil and bake in the oven for 1 1/2 to 2 hours, or until the outside of the ribs turns opaque (in other words, the outside won’t look raw anymore).
Brush grill with canola oil or spray with cooking spray and preheat it to high heat.
Pour 1 cup bourbon-molasses sauce into a bowl to use for basting. Lay the ribs on the grill and sear for 1 minute per side. Reduce heat to low, baste ribs, and close cover. Grill until the ribs are cooked through, basting and turning every 5 minutes, about 20 minutes total. Remove from grill, let rest for 10 minutes, then serve with remaining bourbon-molasses sauce.
Serves 6 to 8.
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pork,
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