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Country-Style Ribs with Ap0ple Bourbon Barbeque Sauce Recipe

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This recipe for Country-Style Ribs with Ap0ple Bourbon Barbeque Sauce, by , is from The Mitchell/Mays 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!

Contributor:  
Contributor:  
Pam Mays

Category:
Category:

Ingredients:  
Ingredients:  
Ribs:
1/4 cup brown sugar
6-1/2 teaspoons salt
2 Tablespoons paprika
1-1/2 teaspoons garlic powder
1-1/2 teaspoons ground cumin
1-1/2 teaspoons onion powder
1 teaspoon black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
12 country-style ribs

Apple-Bourbon Barbeque Sauce:
2 Tablespoons butter
1/4 cup sweet onion, diced
1/4 cup coarsely grated, peeled apple
3 Tablespoons bourbon
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
2 cups catsup
1/2 cup distilled white vinegar
1/2 cup cola
1/2 cup brown sugar
6 Tablespoons pure maple syrup
1 Tablespoon molasses
1 Tablespoon Worcestershire sauce
2-1/2 teaspoons liquid smoke

Directions:
Directions:
Ribs Instructions:
In small bowl, combine the dry rub ingredients and mix well. Apply generously to the front and back of the ribs, patting generously to ensure that it will adhere. Build a fire (wood or a combination of charcoal and wood), for indirect cooking by situating the coal on only side of the grill, leaving the other side void. If using a charcoal cooker, preheat to 250. Place the ribs meat side up on the grill, close the lid and cook with indirect heat for 3 hours, or until the ribs are tender. Remove the ribs from the cooker and paint with the sauce. Place the ribs back on the cooker, close the lid, and cook over indirect heat for 20 minutes at 250. Remove the ribs and serve.

Apple-Bourbon Barbeque Sauce Instructions:
In small skillet, melt the butter over medium heat. Add the onion to the skillet and saute for 4 minutes. Add the grated apple, bourbon, salt, cayenne, pepper, cinnamon, and cumin and saute for an additional 2-3 minutes. Remove and set aside. In large non-reactive sauce pan, add the remaining ingredients and mix well. Simmer over medium-low heat for 5 minutes, stirring frequently. Add the apple mixture and stir well. Simmer for 2 additional minutes and remove from heat. After cooling, transfer to a tightly covered jar or plastic container and store refrigerated for up to two weeks.

 

 

 

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