Maple Bourbon Barbecued Ribs

Maple Bourbon Barbecued Ribs
You'll have everyone asking for more of these sticky, finger-licking-good ribs.


3 lb (1.4 kg) pork back ribs, centre cut removed
2 tbsp (25 mL) packed brown sugar
1 tbsp (15 mL) paprika
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
Maple Bourbon Barbecue Sauce:
1 tbsp (15 mL) vegetable oil
1 small onion, chopped
2 garlic cloves, minced
2 tsp (10 mL) paprika
1 tsp (5 mL) dry mustard
1/4 tsp (1 mL) salt
3/4 cup (175 mL) chili sauce
1/3 cup (75 mL) bourbon
1/4 cup (50 mL) maple syrup
2 tbsp (25 mL) cider vinegar


Pour enough water into shallow roasting pan to come scant 1/2 inch (1 cm) up side. Cut ribs into 2- or 3-rib portions; place, meaty side up, in single layer in water. Cover and cook in 325°F (160°C) oven until meat is tender, 75 to 90 minutes. Transfer to large glass baking dish, discarding liquid. Let cool for 30 minutes.

In small bowl, combine brown sugar, paprika, salt and pepper; rub over ribs. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Maple Bourbon Barbecue Sauce: Meanwhile, in saucepan, heat oil over medium-low heat; fry onion, garlic, paprika, mustard and salt, stirring occasionally, until softened, about 5 minutes.

Add chili sauce, 1/2 cup (125 mL) water, bourbon, maple syrup and vinegar; bring to boil. Reduce heat and simmer until reduced to 1 cup (250 mL), about 25 minutes. In blender or food processor, puree until smooth. (Make-ahead: Let cool; refrigerate in airtight container for up to 2 weeks.)

Brush ribs with about half of the sauce. Place on greased grill over medium heat; close lid and grill, turning once and basting with remaining sauce, until glazed and browned, 12 to 15 minutes.

Servings: 4

Tags: bourbon, brown sugar, chili sauce, cider vinegar, dry mustard, garlic, maple syrup, onion, paprika, pepper, pork back ribs, salt, vegetable oil

Nutritional Info

approx. per serving


pro36 g

total fat39 g

sat. fat13 g

carb35 g

fibre4 g

chol84 mg

sodium1,181 mg




vit A17

vit C18


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