Pork Ribs With Bourbon Whiskey Barbecue Sauce – Recipe
You don’t have to wait for a special holiday or a celebration, to have a barbecue. You do it just because you feel like taking advantage of the warm weather, and cooking outdoors. Not to mention to give your husband a chance to show off his grilling skills, while you are relaxing with a nice cold drink while chatting with everyone (which most likely happens after you set everything up for him beforehand…).
My son-in-law, with the assistance of my daughter, prepared these finger licking barbecue ribs, and they let me share this recipe with all of you.
- 6 pounds pork baby back ribs
- 1 pinch black pepper
- 1 pinch salt
- 1 pinch crushed red pepper
- 4 cups barbecue sauce (see recipe below)
- 2 (12 ounce) bottles porter beer, room temperature
- 1/2 onion, minced
- 4 cloves garlic, minced
- 3/4 cup bourbon whiskey
- 1/2 teaspoon ground black pepper
- 1/2 tablespoon salt
- 2 cups ketchup
- 1/4 cup tomato paste
- 1/3 cup cider vinegar
- 2 tablespoons liquid smoke flavoring
- 1/4 cup Worcestershire sauce
- 1/2 cup packed brown sugar
- 1/3 teaspoon hot pepper sauce, or to taste
- Cut ribs into small portions of 2 or 3 bones each.
- Bring a large pot of water to a boil.
- Season water a pinch each of salt, black pepper, and crushed red pepper to the water.
- Boil ribs in seasoned water for 20 minutes.
- Drain, and let the ribs sit for about a half an hour.
- Meanwhile, preheat an outdoor grill for high heat.
- Lightly coat the ribs with barbecue sauce.
- Cook the ribs over high heat for a 5 to 10 minutes on each side to get a nice grilled look to them.
- Place grilled ribs in a slow cooker.
- Pour remaining barbecue sauce and one bottle of beer over the ribs; this should cover at least half of the ribs.
- Cover, and cook on High for 3 hours.
- Check ribs every hour or so, and add more beer if needed to dilute sauce
- Stir to get the ribs on top into the sauce.
- The ribs are done when the meat is falling off the bone.
- The ribs were cooked completely in the first process, the rest is about flavor and texture.
- In a large skillet over medium heat, combine the onion, garlic, and whiskey.
- Simmer for 10 minutes, or until onion is translucent.
- Mix in the ground black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce, brown sugar, and hot pepper sauce.
- Bring to a boil.
- Reduce heat to medium-low, and simmer for 20 minutes.
- Run sauce through a strainer if you prefer a smooth sauce.