May 14, 2012 by Amie M
Summer and BBQ season is now upon us. Even though I BBQ’d in March, and love to BBQ all year long, there is just something more delicious about firing up the Q when I don’t need to use a flashlight or a warm coat to mind the grill.
I’ve been meaning to do ribs on the BBQ all winter, but it never happened until I did these babies. The trick to getting them tender is to boil the fat off first, marinate for hours, then cook low and slow.
What you will need are a small onion, white vinegar, ketchup, BBQ sauce, bourbon, butter, apricot jam, brown sugar and pork ribs.
Chop the ribs into manageable lengths and cover in a large pot of water. Bring to a boil over high heat.
Skim the fat that has risen to the top.
Then reduce to medium low and simmer for 1.5 hours.
While the ribs are simmering, in a small saucepan melt 1 tbsp of butter, then add the diced small onion, 1 cup BBQ sauce, 1 cup apricot jam, 1 cup brown sugar. Stir and bring to a simmer.
After it simmers for 15 minutes, add 1/2 cup vinegar and ketchup to taste. Simmer again for 15 minutes. Then go twice around the pot with bourbon. Mmm, bourbon. Simmer again for 15 minutes. If it is too thin, thicken with cornstarch paste or 1/2 cup flour. Because the onions will make it chunky, you can dip your immersion blender in to make it smoother. Remove from heat after blending.
When the time is up on the ribs, remove from the water and let sit for 15 minutes to cool. Then layer in a large flat container.
Go once around with bourbon, to tenderize the meat a little more.
Then pour on the BBQ sauce.
Let sit out at room temp for 2 hours.
Cook at 250-300 F on the grill for an hour. Flipping only twice. Each time baste with a little more sauce.
Eat with your hands.
I found this combination to be a bit oniony, so next time I will only use half a small onion, and maybe throw in one garlic clove. Paul found it to be a bit too much on the bourbon side, so I would cut down on the pre-marinade bourbon, but not by much, because I love bourbon.
The sauce recipe:
1 T butter
1/2 small onion, diced
1 c BBQ sauce
1 c brown sugar
1 c apricot jam
1/2 c vinegar
2 T ketchup
1/2 c bourbon
1 T cornstarch in 1/4 c water
Soften diced onions in butter in a small saucepan.
Add BBQ sauce, brown sugar and jam. Simmer for 15 minutes.
Add vinegar and ketchup to taste. Simmer for 15 minutes.
Add bourbon and simmer for 15 minutes.
If thin, add cornstarch paste and simmer until it thickens.
Blend with immersion blender if you want a smooth sauce.
Great on pork.