Maple Bourbon Glazed Pork Ribs
This dish features a tantalizing blend of sweet and smoky flavors achieved through a homemade maple bourbon glaze. The pork ribs are seasoned and smoked with a combination of wood chips, ensuring deep flavors and tenderness. Perfect for any barbecue enthusiast, this recipe showcases the art of smoking meat on a Kamado Joe.
- Total
- 13 hr 30 min
- Serves
- 3
- Level
- Adventurous
Created with Pantry Bliss
Ingredients
3 servings
For the pork ribs
- 1.5 kg Pork ribs, Remove the membrane from the back
For the dry rub
- 100 grams Brown sugar, Lightly packed
- 15 grams Paprika
- 10 grams Garlic powder
- 10 grams Onion powder
- 10 grams Black pepper
- 10 grams Salt
For the maple bourbon glaze
- 120 ml Maple syrup
- 60 ml Bourbon whiskey
- 30 ml Apple cider vinegar
- 15 grams Mustard
- 10 grams Black pepper
- 5 grams Salt
- 5 grams Smoked paprika
For the pork ribs
- 1.5 kg Pork ribs, Remove the membrane from the back
For the dry rub
- 100 grams Brown sugar, Lightly packed
- 15 grams Paprika
- 10 grams Garlic powder
- 10 grams Onion powder
- 10 grams Black pepper
- 10 grams Salt
For the maple bourbon glaze
- 120 ml Maple syrup
- 60 ml Bourbon whiskey
- 30 ml Apple cider vinegar
- 15 grams Mustard
- 10 grams Black pepper
- 5 grams Salt
- 5 grams Smoked paprika
- Prep
- 3 hr
- Marinate
- 2 hr
- Cook
- 8 hr
- Rest
- 30 min
About this recipe
This recipe draws inspiration from American barbecue traditions, blending regional flavors through the sweet and smoky nuances of maple and bourbon. It combines classic cooking techniques with the modern flair of outdoor cooking on a Kamado Joe, capturing the essence of indulgent, slow-cooked barbecue meals. Inspired by chefs who adapt traditional recipes with bold flavors, this dish aims to elevate the experience of one of America's favorite barbecue staples: the pork rib.
Method
-
Step 1: Prepare the Dry Rub
In a mixing bowl, combine the brown sugar, paprika, garlic powder, onion powder, black pepper, and salt. Mix thoroughly to ensure an even distribution of spices.
-
Step 2: Season the Ribs
Rub the dry mixture evenly over the pork ribs, ensuring all sides are covered. Wrap the ribs in cling film and refrigerate for at least 2 hours, preferably overnight to enhance flavor.
-
Step 3: Prepare the Maple Bourbon Glaze
In a saucepan over medium heat, combine the maple syrup, bourbon, apple cider vinegar, mustard, black pepper, salt, and smoked paprika. Stir well, bring to a simmer and cook for about 10 minutes until slightly thickened. Set aside to cool.
Be cautious of the heat; do not let the glaze boil vigorously. -
Step 4: Prepare the Kamado Joe
Fill the Kamado Joe with your choice of wood chips (e.g., apple or hickory) and preheat it to a steady 110-120°C. Make sure the airflow is adequate for a consistent smoke.
Ensure the temperature remains stable; use a grill thermometer for accuracy. -
Step 5: Smoke the Ribs
Place the seasoned ribs directly on the grill grates. Smoke for about 4-5 hours, maintaining a consistent temperature between 110-120°C. Spritz with apple cider or water every hour to keep the meat moist.
Aim for an internal temperature of 70-75°C for the ribs to be ready. Use a meat thermometer for accuracy. -
Step 6: Apply the Maple Bourbon Glaze
In the last 30 minutes of cooking, generously brush the maple bourbon glaze over the ribs. Repeat every 10 minutes to build up a beautiful caramelized layer.
Be careful not to burn the glaze; monitor closely towards the end of the cooking time. -
Step 7: Rest the Ribs
Once cooked, remove the ribs from the grill and wrap them loosely in aluminium foil. Allow them to rest for 30 minutes to let the juices redistribute.
Do not skip this step; it enhances tenderness. -
Step 8: Serve and Enjoy
Slice the ribs between the bones and serve them with remaining glaze on the side. Enjoy with your favorite sides!
Tips
- Try using a combination of different wood chips like cherry and mesquite for added complexity in smoke flavor.
- For a more heat-forward glaze, add a teaspoon of cayenne pepper to the glaze.
- The dry rub can be made in bulk and stored in an airtight container for future use.
- Consider serving these ribs with a refreshing coleslaw to balance the richness.
Equipment
- Kamado Joe smoker
- Baking tray
- Aluminium foil
- Meat thermometer
- Basting brush
- Mixing bowl
- Grill tongs
Serve it with
Sides
-
Coleslaw
The tangy crunch of coleslaw complements the sweetness of the glazed ribs.
-
Cornbread
The buttery richness of cornbread balances the savory flavors of the pork.
-
Grilled Vegetables
Grilled zucchini, corn, and peppers add color and freshness to the dish.
Goes well with
-
BBQ Baked Beans
A classic pairing; the sweet and smoky beans enhance the meal.
-
Peach Cobbler
A sweet dessert to finish off an indulgent smoky meal.
Drinks
-
Iced Tea
A refreshing non-alcoholic beverage that cleanses the palate.
-
Bourbon-based Cocktail
Pairing with a cocktail showcases the bourbon notes used in the glaze.
Created by a home cook with Pantry Bliss’s AI recipe creator and shared with the community. Always check recipes for allergens and cook food to safe temperatures.
