Bourbon Maple Ginger Glazed Baby Back Ribs


Bourbon Maple Ginger Glazed Baby Back Ribs
Prep Time15 minsCook Time3 hrsTotal Time3 hrs 15 mins
INGREDIENTS:
¼ cup Extra Virgin Olive Oil
2 Garlic cloves (Smashed)
4 inch Rosemary Sprig
4 cups Spicy Barbeque Sauce
4 Large Potatoes
½ cup Bourbon Rye
1 Ginger Root
1 pinch Salt & Pepper
1 cup Maple Syrup
1 pack Mini Tomatoes (Yellow & Red)
6 Mini Bell Peppers (Halved)
Glaze
1

Combine bourbon, ginger, maple syrup, and spicy BBQ sauce in a small saucepan, bring to a boil. Reduce heat to low and simmer for 15 minutes or until it reaches a syrupy consistency. Pull from heat and cool.

Ribs
2

Preheat oven to 350F. Rub salt and pepper all over the ribs. Add ribs to a Dutch oven, roasting pan, or baking pan. Add beef stock most of the way up the sides of the ribs. Cover tightly and bake for 3 hours.

3

To serve, pour sauce over ribs before rewarming or keep sauce warmish and pour over ribs before serving. Note: Whether you need the broth when rewarming depends on how long you’re going to be rewarming for. If your ribs are basically warm and you’re heating up for just 15-20 minutes, then you can get rid of the broth and pour the sauce over to rewarm. But if you’re going to be rewarming for longer, then it’s best to keep the ribs in the liquid. While it’s fine to pour the sauce over while the ribs are still in the broth, you’ll lose some of the sauce.

Hash
4

Spread the potatoes, tomatoes, garlic, rosemary, and red peppers out evenly across the pan in olive oil, and bake it in the oven for 20 minutes or so. Then take it out again, and use a spatula to turn everything over. Cook for another 20 minutes or so, or until the potatoes are beginning to crisp, then turn them once more and cook for an additional 10 to 15 minutes. Coat with spicy BBQ sauce and bake for an additional 10 minutes.

Ingredients

INGREDIENTS:
 ¼ cup Extra Virgin Olive Oil
 2 Garlic cloves (Smashed)
 4 inch Rosemary Sprig
 4 cups Spicy Barbeque Sauce
 4 Large Potatoes
 ½ cup Bourbon Rye
 1 Ginger Root
 1 pinch Salt & Pepper
 1 cup Maple Syrup
 1 pack Mini Tomatoes (Yellow & Red)
 6 Mini Bell Peppers (Halved)

Directions

Glaze
1

Combine bourbon, ginger, maple syrup, and spicy BBQ sauce in a small saucepan, bring to a boil. Reduce heat to low and simmer for 15 minutes or until it reaches a syrupy consistency. Pull from heat and cool.

Ribs
2

Preheat oven to 350F. Rub salt and pepper all over the ribs. Add ribs to a Dutch oven, roasting pan, or baking pan. Add beef stock most of the way up the sides of the ribs. Cover tightly and bake for 3 hours.

3

To serve, pour sauce over ribs before rewarming or keep sauce warmish and pour over ribs before serving. Note: Whether you need the broth when rewarming depends on how long you’re going to be rewarming for. If your ribs are basically warm and you’re heating up for just 15-20 minutes, then you can get rid of the broth and pour the sauce over to rewarm. But if you’re going to be rewarming for longer, then it’s best to keep the ribs in the liquid. While it’s fine to pour the sauce over while the ribs are still in the broth, you’ll lose some of the sauce.

Hash
4

Spread the potatoes, tomatoes, garlic, rosemary, and red peppers out evenly across the pan in olive oil, and bake it in the oven for 20 minutes or so. Then take it out again, and use a spatula to turn everything over. Cook for another 20 minutes or so, or until the potatoes are beginning to crisp, then turn them once more and cook for an additional 10 to 15 minutes. Coat with spicy BBQ sauce and bake for an additional 10 minutes.

Bourbon Maple Ginger Glazed Baby Back Ribs