Ribs are always a welcome dinner choice in our house – whether Korean-style beef short ribs, cherry cola barbecue ribs, or any number of other variations – just type ‘ribs’ into the search box just above ‘He said WHAT?’ at the top of the home page and check out the results.
SO, when I came across a recipe for bourbon barbecue ribs in the oven, I knew I was gonna try it. I was just gonna make a few, tiny adjustments to the original – and no doubt fine – method.
•1 cup bbq sauce (I used my own)
•1/4 cup honey bourbon
•1/4 cup sherry peppers sauce
•1/2 cup water
•Country style pork ribs
Heat your oven to 300º, line a large baking pan with foil, and fill it with any and/or all of the fresh veggies listed above. Set aside.
Whisk the barbecue sauce together with the honey bourbon, sherry peppers sauce, and water in a 2-cup measure and set aside.
Arrange your ribs – we’d recently been to our local Costco and come home with these HUGE samples, so two were more than enough for dinner – on top of the veggies in the baking pan and season both sides to taste with seasoned salt, black, and Aleppo peppers – or with your preferred blend of seasonings.
Pour half of the bourbon barbecue blend over the ribs and bake for 2-2/12 hours.
Remove from the oven and reset the temperature to 425º.
Line a sheet pan (the type with a fitted metal rack) with foil, then add the rack and apply a bit of cooking spray.
I was serving our ribs with some all-natural frozen fries (that were quite good!) so I arranged them on 3/4 of the rack and popped ’em into the oven.
About 30 minutes before the fries were due to be done, I added the ribs, dipped in the second half of the sauce, and baked until they were beautifully glazed and nicely done.
Again, these were kinda HUGE ribs, so I sliced ’em before adding to our dinner plates with the fries and a romaine and asparagus salad with honey mustard dressing.
A nice dinner for a cold winter’s night.
And if it’s super cold, a wee nip o’ the bourbon on the side couldn’t do any harm at all at all.