Bourbon Barbecue Pork Ribs
Servings: 5 servings
Calories: 576kcal
Bourbon Barbecue Pork Ribs are fall-off-the-bone tender. They are slow baked in the oven and basted with a thick and glossy, spicy and sweet, partially homemade bourbon barbecue sauce. Half a rack per person sounds right, yes!?
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Ingredients
- 2 racks pork ribs
- 1 cup barbecue sauce
- 1/4 cup bourbon
- 1 tablespoon hot sauce (optional)
- 1 tablespoon onion flakes (or 1/2 tablespoon onion powder)
- 1 teaspoon chili flakes (optional)
- 1/2 teaspoon liquid smoke (optional)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat oven to 300 degrees. Line a baking sheet with aluminum foil and set aside.
- Locate the thin white membrane on the underside of the ribs. Remove this completely. To get started, slide a small sharp knife under the membrane to help release it. Set the knife aside and pull up on the membrane firmly to remove and discard.
- Wash the ribs under cold water and pat dry with paper towel. Set on the prepared baking sheet.
- Sprinkle each side evenly with the salt and pepper.
- Cover tightly in the aluminum foil. Place in the oven. Cook for 2 hours.
- While the ribs are baking, add all of the remaining ingredients to a sauce pot and whisk together to combine. Keep sauce warm over low heat.
- Remove the ribs from the oven and remove the aluminum foil. Return to oven for 30 minutes.
- Remove the ribs from the oven again and distribute half of the sauce evenly over both sides of both racks. Return the ribs to the oven for 30 minutes.
- Once again, remove the ribs from the oven, baste the top of the ribs with half of the remaining sauce. Place back in the oven and broil for 3-5 minutes until slightly charred.
- Remove from oven and serve with remaining sauce.
Nutrition
Calories: 576kcal | Carbohydrates: 26g | Protein: 46g | Fat: 28g | Saturated Fat: 6g | Cholesterol: 173mg | Sodium: 1276mg | Potassium: 916mg | Fiber: 1g | Sugar: 21g | Vitamin A: 265IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 2mg