Maple Bourbon Glazed Pork Ribs
Generated by Ben with the assistance of Pantry Bliss AI
Last updated on
3
13 hours 30 minutes
Prep time
3 hours
Marinade/Proof time
2 hours
Cook time
8 hours
Resting time
30 minutes
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.
This recipe and its accompanying image were generated by Pantry Bliss AI. Please use your discretion, verify ingredients for allergies and safe consumption, and follow safe cooking practices.
Ingredients
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1.5kg Pork ribs (Remove the membrane from the back)
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100 grams Brown sugar (Lightly packed)
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15 grams Paprika
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10 grams Garlic powder
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10 grams Onion powder
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10 grams Black pepper
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10 grams Salt
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120ml Maple syrup
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60ml Bourbon whiskey
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30ml Apple cider vinegar
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15 grams Mustard
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10 grams Black pepper
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5 grams Salt
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5 grams Smoked paprika
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1.5kg Pork ribs (Remove the membrane from the back)
-
100 grams Brown sugar (Lightly packed)
-
15 grams Paprika
-
10 grams Garlic powder
-
10 grams Onion powder
-
10 grams Black pepper
-
10 grams Salt
-
120ml Maple syrup
-
60ml Bourbon whiskey
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30ml Apple cider vinegar
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15 grams Mustard
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10 grams Black pepper
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5 grams Salt
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5 grams Smoked paprika
Instructions
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1.
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.
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2.
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.
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3.
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.
- 4. Serve and Enjoy: Slice the ribs between the bones and serve them with remaining glaze on the side. Enjoy with your favorite sides!
- 5. 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.
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6.
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.
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7.
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.
- 8. 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.
Tips and Variations
- 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 Required
Suggested Pairings
Sides
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The tangy crunch of coleslaw complements the sweetness of the glazed ribs.
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The buttery richness of cornbread balances the savory flavors of the pork.
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Grilled zucchini, corn, and peppers add color and freshness to the dish.
Drinks
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A refreshing non-alcoholic beverage that cleanses the palate.
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Pairing with a cocktail showcases the bourbon notes used in the glaze.
Other Food Dishes
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A classic pairing; the sweet and smoky beans enhance the meal.
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A sweet dessert to finish off an indulgent smoky meal.