Cherry Bourbon Baby Back Ribs
Eat Ribs Like a Boss with this Cherry Bourbon BBQ Sauce Recipe
This is wonderful BBQ Sauce Recipe that will make you the envy at your next backyard BBQ. The secret to this recipe are fresh dark-sweet Washington cherries. The dark sweet cherries are sweet from a high sugar content and provide a deep layers of cherry flavor to the sauce. This BBQ sauce recipe will make your Saint Louis or baby back ribs pop!
This Cherry Bourbon BBQ Sauce recipe was recently featured at Whole Food’s Cherry Fest and it was a favorite among customers.
Cherry Bourbon BBQ Sauce Recipe
3 tablespoons butter
1 yellow onion, chopped
1 medium garlic clove, minced
1 cup tomato sauce
1 cup dark brown sugar
2 tablespoon freshly squeezed lemon juice
1 teaspoon dry mustard
1 teaspoons sea salt
2 teaspoons freshly ground pepper
1/8 teaspoon cayenne pepper
3 cups pitted Whole Food’s Washington Dark Sweet Cherries, halved or roughly quartered (1/4 cup separated)
1) In a pan, melt the butter until bubbling. Add chopped sweet onion and cook until soft (3-5 minutes). Next, add garlic until soft and butter begins to brown.
2) Add canned tomato sauce, salt, pepper, mustard powder, lemon juice. Integrate all ingredients. Bring to a full boil.
Add brown Sugar and thoroughly and return to a full boil.
3) Add cherries and maintain a full boil. Let the sauce cook at the rolling boil for 10 minutes, or until the cherries are fully softened in the sauce.
4) Using a potato masher, ensure the cherries are smashed. When cherries are smashed, add a handful of additional cherries in the sauce. These additional non-smashed cherries will create a chunky BBQ sauce.
5) Continue cooking at a rolling boil for an additional 10-15 minutes, or until thickened.
6) Add 1 and 1/4 shot of bourbon. Cook an additional 5 minutes.
7) Pour sauce into mason jars. The recipe should fill several 12 ounce mason jars.
Cherry Bourbon Ribs
Serves 4-6 people
2 Racks St.Louis Ribs or Baby Back Ribs
4 Table spoons mustard powder
4 Tablespoons dry garlic
2 Tablespoons Kosher salt
2 Teaspoons cumin
1/4 Cup of Cherry Bourbon Sauce (reserved)
1) Warm gas grill on high
2) While the grill heats, combine the mustard powder, dry garlic powder, salt, cumin. Season both sides of the ribs with the dry seasoning.
3) If working with a 3-burner grill, turn off the middle grill and place ribs in the center. Change the left and right burners to medium. If working with a 2-burner grill, place ribs on one side. Turn side with ribs to low and other side to high.
4) While the ribs are cooking on low, lightly dab the ribs with the reserved cherry bourbon bbq sauce. Close lid and let the ribs cook for 30 minutes on the bony side. Monitor for flare ups. Use a spray bottle to resolve greese fires. Keep the lid closed whenever possible.
Note: use your own grilling skills to make your ribs perfect. If you have a better method, use it. Use your own common sense.
5) After the 30 minute “no flip period”, flip the ribs and dab the back side of the ribs with the reserved BBQ sauce. Cook until the meat is fully cooked through or until the meat starts to char. To prevent charring, you may need to flip back to the bone side of the ribs until cooked. Fully cooked ribs will have the ends of the rib bones peeking out of the meet.
6) Slice ribs between the bones and serve on a wooden cutting board with the sauce served on the side in the mason jars.
When you reserved your sauces in the mason jars, you now have the opportunity to customize the sauces. by Portioning out the sauce in jars, you have the opportunity to create several sauces from this “Mother Sauce.” As a result, you can serve your ribs and allow your guests to choose taste different sauces in the same sitting. I recommend that you make these sauce variations while the ribs are cooking.
Ancho Cherry Bourbon Sauce
Adding a single dried ancho pepper will give the sauce a deep smoky pepper flavor and aroma, without adding too much heat.
1 reserved jar of Cherry Bourbon BBQ Sauce
1 Dried Ancho pepper (I recommend Don Enrique Brand)
1) Add reserved Bourbon Cherry BBQ sauce and reheat to a boil.
2) Grind one dried Ancho pepper in a food processor and add to th boiling BBQ sauce.
3) Cook at a full boil for 5 minutes. Let the sauce rest for at least 10 minutes to ensure the ancho chiles are fully hydrated and flavor infused into the sauce.
Fireball Cherry BBQ Sauce
Add the flavor of Christmas to the BBQ sauce by adding a Fireball liquer. It is a very popular shot in the bars, so it will gain name recognition with 20-30 somethings
1 reserved jar of Cherry Bourbon BBQ Sauce
1 Shot of Fireball
1) Add reserved Bourbon Cherry BBQ sauce and rewarm to a boil.
2) Add Fireball shot and cook for an additional 5 minutes.
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