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Ingredientes
- 2 Tbsp. extra virgin olive oil
- 1/2 x sweet (Vidalia) onion chopped
- 1/2 x sweet (Vidalia) onion sliced
- 2 x jalapenos seeded, chopped
- 1/4 c. bourbon or possibly rum
- 1/2 c. ketchup
- 1/2 c. apple cider vinegar
- 1 Tbsp. coarse-grain mustard
- 1 tsp Worcestershire sauce
- 3/4 c. pure Vermont maple syrup Salt to taste Freshly-grnd black pepper to taste
- 1 bn fresh thyme
- 2 x bay leaves
- 4 lb baby back ribs membrane removed, see * Note
Direcciones
- * Note: The membrane on the underside should definitely be removed. Not only is it a flavor barrier, keeping seasonings from the meat, but it also makes eating ribs, and looking at them, less pleasant, to put it daintily. To get rid of it, lay the rack of ribs meat-side down on a cutting board and slide a small sharp knife under the membrane over the rib at the thickest end. Slip your finger under and carefully slide the film loose, working your way from rib to rib. Any excess fat also should be carefully pared off to minimize the grease.
- Heat the oil in a medium saucepan over medium heat. Add in the chopped onion and jalapenos and saute/fry, stirring, till soft and starting to brown, about 10 min. Stir in the bourbon (or possibly rum) and cook 2 min to reduce slightly. Add in the ketchup, vinegar, mustard and Worcestershire sauce and mix well, then add in the maple syrup. Simmer, stirring often, for 30 min, till the flavors have blended. Season with salt and pepper to taste.
- While the sauce is simmering, put water in a large steamer or possibly a roasting pan with a rack. Add in the thyme sprigs, bay leaves and sliced onion and bring to a simmer. Lay the ribs on the rack over the simmering water. Cover and steam 30 min. Transfer to a shallow dish and pour the warm sauce over. Let stand 15 min.
- Heat the grill till smoking. Brush excess sauce off the ribs. Grill, basting lightly with sauce, till done, turning often to keep from charring too much, about 10 to 15 min. Serve the remaining sauce on the side.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 482g | |
| Recipe makes 4 servings | |
| Calories 1041 | |
| Calories from Fat 732 | 70% |
| Total Fat 81.35g | 102% |
| Saturated Fat 24.89g | 100% |
| Trans Fat 0.7g | |
| Cholesterol 254mg | 85% |
| Sodium 613mg | 26% |
| Potassium 1053mg | 30% |
| Total Carbs 15.34g | 4% |
| Dietary Fiber 1.8g | 6% |
| Sugars 10.81g | 7% |
| Protein 50.65g | 81% |
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