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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Bourbon-Glazed Baby Back Ribs Recipe

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This recipe for Bourbon-Glazed Baby Back Ribs is from The Mollman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Glaze (can be prepared ahead, cover and refrigerate):
5 T. honey
1 1/2 tsp. soy sauce
1/4 c. bourbon
1 1/2 tsp. Worcestershire Sauce
1 1/2 T. Hoisin Sauce
3/4 tsp. hot chili paste (Asian)
1 T. Dijon mustard
1/4 tsp. each, salt and pepper
1 T. Plum Sauce

Ribs:
1 c. pineapple juice
2 racks baby back ribs (about 2 1/4 lb. each)
Directions:
Directions:
Preheat oven to 350º F. Line 2 rimmed baking sheets with foil. Sprinkle ribs with salt and pepper. Place rack on each sheet. Fold up sides of foil to form boat shape around ribs. Pour 1/2 cup pineapple juice over each rack. Fold up foil to seal packets. Bake until tender, about 1 hour. Remove to roasting pan and pour any juices from foil over and cool.
(Can do 1 day ahead), cover and refrigerate. Prepare grill, medium heat. Cut each rack in half. Grill and brush frequently with glaze-about 15 minutes.

 

 

 

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