Fall and winter time means getting to dig into a little more comfort food. Ribs is another one of those dishes that I love because really they are just a delicious porky vehicle for whatever sauce or glaze I decide to indulge them in. Personally, I like variety so when I make something like ribs, you will probably find a few different sauces on the table. This bourbon maple glaze brings a sticky sweetness that is pretty unmistakable. Everything is better with a bourbon glaze
- two 3 pound (1360g) racks St. Louis cut Spare Ribs
- 2 Tablespoons (30g) Kosher or Sea Salt
- fresh cracked Black Pepper to taste
- 2 cups (480ml) Apple Juice
- 1/2 cup (120ml) Apple Juice
- 1/2 cup (120ml) Maple Syrup
- 1/4 cup (60ml) Bourbon
- 1/4 cup (60ml) Tomato Paste
- 1 T (15ml) Apple Cider Vinegar
- 1 t (5ml) Fish Sauce (optional but very tasty)
- 2 T (28g) Brown Sugar
- 1 t (5g) Kosher or Sea Salt
Preheat oven to 350°F.
- Rinse ribs and pat dry. Cut each rack in half and season ribs with salt and pepper.
- Make 4 “boats” out of doubled up sheets of foil large enough to enclose each ribs section (*refer to sriracha-hoisin ribs photos for visual guide). Place ribs, meaty side up, in boats and pour 1/2 cup of apple juice in each of the boats.
- Seal foil boats closed around the ribs, trapping the juice in with the ribs and being careful not to break the foil. Place on sheet pans.
- Bake for one hour. Remove from oven, carefully open the foil, and brush with bourbon-maple glaze *recipe follows.
- Return to oven, leaving the foil open but with the foil sides standing up enough to keep the juices around the ribs. Bake for another 45 minutes. Glaze ribs again, then return to oven for another 45 minutes.
- Heat oven to broil and place oven rack 2 or 3 levels down from the top. Brush ribs with glaze again and broil for 2 minutes or until slightly singed.
- Slice ribs into sections and serve.
- Combine glaze ingredients in a saucepan. Over high heat bring to a simmer, reduce heat to medium-high and cook for 10 minutes, stirring occasionally. Set aside until ready to glaze ribs.