Ribs with Cherry and Bourbon BBQ Sauce
By: Chef Marty Lowry, Hy-Vee
Updated: August 30, 2012
BBQ Country Style Pork Ribs
2-3 T. BBQ rub - your favorite brand
1 pack country style ribs
1/4 cup apple cider
2 T. apple cider vinegar
2 T. brown sugar
1 cup BBQ sauce - your favorite brand
Four Steps of BB-Q
Rubbing - You can make your own rub or use your favorite brand. Season ribs with the bb-q rub all over. The meat can be rubbed in advance then wrapped in plastic to marinate. Cook the ribs on a smoker or charcoal grill. In a charcoal light the charcoal on one side and for a smoker light the side wood box. Place the ribs on the grill.
Smoking - The ribs needs to cook in the indirect heat and have wood smoke flavor them. In the charcoal grill lay the wood chips directly over the coals. In the smoker use oak, fruit, and nut woods. In both grill methods try and keep the temperature around 250 degrees and replace the chips as needed for at least the hour. The country ribs need to smoke for 1 hour just to get the smoke flavor in the ribs.
Tenderizing - The next step take the ribs off the grill, add the brown sugar, vinegar, and cider then wrap them in foil. It will really vary on cook time depending on grill temp and size of the racks. Thinner ribs cook quick (30 min.) and the larger spare ribs take longer (1 hour or longer). This step is to tenderize the meat so when the ribs are tender this step is done. This step is also called "putting it to bed" because you wrap it up tight in a warm grill and lay it down a while.
Caramelizing - When meat is tender all the way then uncover it and cover in BB-Q sauce. Then place it back in a hot grill or oven just long enough for the sauce to caramelize - it usually only takes a few minutes.
Cherry and Bourbon BBQ Sauce
1x medium yellow onion, small diced
2x garlic clove, minced
3/4 cup bourbon
1/4 cup apple cider vinegar
1-1/2 cup cherries, stems and pits removed, rough chopped or pureed
1 cup ketchup
2/3 cup brown sugar
1 tb worcestershire sauce
2 tsp ground mustard
1/2 tsp black pepper
1/2 cup water
1. Sweat the onions in oil. Add the garlic, and sweat again.
2. Deglaze with the bourbon and vinegar.
3. Add the remaining ingredients, and reduce to consistency.
4. Puree the sauce in a blender or food processor if you prefer a smoother consistency.
2-3 T. BBQ rub - your favorite brand
1 pack country style ribs
1/4 cup apple cider
2 T. apple cider vinegar
2 T. brown sugar
1 cup BBQ sauce - your favorite brand
Four Steps of BB-Q
Rubbing - You can make your own rub or use your favorite brand. Season ribs with the bb-q rub all over. The meat can be rubbed in advance then wrapped in plastic to marinate. Cook the ribs on a smoker or charcoal grill. In a charcoal light the charcoal on one side and for a smoker light the side wood box. Place the ribs on the grill.
Smoking - The ribs needs to cook in the indirect heat and have wood smoke flavor them. In the charcoal grill lay the wood chips directly over the coals. In the smoker use oak, fruit, and nut woods. In both grill methods try and keep the temperature around 250 degrees and replace the chips as needed for at least the hour. The country ribs need to smoke for 1 hour just to get the smoke flavor in the ribs.
Tenderizing - The next step take the ribs off the grill, add the brown sugar, vinegar, and cider then wrap them in foil. It will really vary on cook time depending on grill temp and size of the racks. Thinner ribs cook quick (30 min.) and the larger spare ribs take longer (1 hour or longer). This step is to tenderize the meat so when the ribs are tender this step is done. This step is also called "putting it to bed" because you wrap it up tight in a warm grill and lay it down a while.
Caramelizing - When meat is tender all the way then uncover it and cover in BB-Q sauce. Then place it back in a hot grill or oven just long enough for the sauce to caramelize - it usually only takes a few minutes.
Cherry and Bourbon BBQ Sauce
1x medium yellow onion, small diced
2x garlic clove, minced
3/4 cup bourbon
1/4 cup apple cider vinegar
1-1/2 cup cherries, stems and pits removed, rough chopped or pureed
1 cup ketchup
2/3 cup brown sugar
1 tb worcestershire sauce
2 tsp ground mustard
1/2 tsp black pepper
1/2 cup water
1. Sweat the onions in oil. Add the garlic, and sweat again.
2. Deglaze with the bourbon and vinegar.
3. Add the remaining ingredients, and reduce to consistency.
4. Puree the sauce in a blender or food processor if you prefer a smoother consistency.
