Bourbon & Brown Sugar Ribs

Spring Chicken · January 2010

I like the flavor of bourbon and have on occasion included it in some recipes. But I've always wanted to do some ribs with a bourbon touch, my thought being that bourbon, sugar and pork should go well together.

This is dinner tonight with my first attempt.

I started out with rubbing the ribs well with brown sugar. Then I rubbed on a little Bad Byron's Butt Rub just for added flavor. Then I mixed up a concoction of bourbon, water and white grape juice which I let the meaty part soak up for a day and a half.

I cooked 'em indirect @ 250° with some apple, pecan and hickory smoke for about 3 hours, then wrapped 'em in foil with some white grape juice for an hour, followed by opening the foil for another hour, spritzing with a light bourbon and water mix. I took 'em out of the foil and put 'em direct on the grid for about 30 minutes, during which time I both spritzed and sauced them.

Frankly, I was disappointed in the outcome. The bourbon flavor was definitely there but I didn't think it complemented the other flavors at all.

Back to the drawing board.

Spring "Had Fun Eggsperimenting" Chicken
Spring Texas USA

Dan in StL · January 2010

They sure look good. My wife (over)cooked the hell out of an arm roast in the oven tonight

. . . I'd give anything right now to have your leftovers

Susan Egglaine · January 2010

It looks good!

Fun trying new things, even if they are not something you would do again.

Dave in So Cal · January 2010

The plate looks really good. Sorry to hear you were disappointed.

I am thinking that a bourbon glaze similar to what you find on bread pudding might be good on some pork. Maybe try brown sugar, butter, and bourbon. Cook down the ingredients on the stove. Brush it on at the end of the cook as you would sauce.

IMHO the bourbon / grape juice combo seems like two competing flavors that would not mesh well.

Eggsakley · January 2010

Damn sure looks good. Round two please.

Marlin Darlin · January 2010

Try cutting the bourbon with an equal amount of soy sauce. That mixed with brown sugar is one of my "go to" marinades for pork tenderloin. Always a crowd pleaser! Good luck. Janet

Firetruck · January 2010

Looked good Leroy. "Oh well that's what these tests are for" said the Grinch.

Bourbon & Brown Sugar Ribs

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