A Spirited Barbecue from page 50
BOURBON BARBECUE BEEF RIBS 3 tbsp (45 ml) brown sugar, divided 1 tbsp + 2 tsp (25 ml) kosher salt
4 tsp (20 ml) garlic powder, divided 3 tsp (15 ml) smoked paprika, divided 1 tsp (5 ml) cayenne pepper 1 tsp (5 ml) freshly ground black pepper 1 rack beef back ribs (about 3 lbs/1.4 kg), silverskin removed, rack cut in half ¼ cup (60 ml) yellow mustard ½ cup (125 ml) ketchup ¼ cup (60 ml) cider vinegar
2 tsp (10 ml) chili powder 1 tsp (5 ml) dry mustard 2 tbsp (30 ml) Bourbon 1 tbsp (15 ml) molasses 1 Preheat oven to 275 F (135 C).
2 In a small bowl, mix 2 tbsp (30 ml) brown sugar, 1 tbsp (15 ml) kosher salt, 2 tsp (10 ml) garlic powder, 2 tsp (10 ml) smoked paprika and the cayenne pepper and black pepper. Set aside. 3 Rub yellow mustard on ribs. Sprinkle dry rub evenly over ribs and wrap in foil. Place on a baking sheet and bake for 3½ hours, or until tender and meat pulls away easily from bone. 4 While ribs are baking, in a small bowl, mix remaining 1 tbsp (15 ml) brown sugar, ketchup, vinegar, remaining 2 tsp (10 ml) salt, remaining 2 tsp (10 ml) garlic powder, remaining 1 tsp (5 ml) smoked paprika, chili powder, dry mustard, bourbon and molasses. Simmer over medium heat until reduced to a barbecue-sauce consistency, about 10 minutes. Set aside. 5 When ribs are cooked, remove from oven. Preheat barbecue grill to low. Place ribs on barbecue and grill for 30 to 40 minutes, turning frequently and brushing with barbecue sauce. Ribs are done once sauce is glazed and sticky. Remove from barbecue and cut into individual ribs. Serve with remaining barbecue sauce and desired side dishes. Serves 3 to 4 PAIRS WITH MAKER’S MARK KENTUCKY STRAIGHT BOURBON WHISKY USA $46.99 103747
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