The Holiday weekend calls for holiday recipes. Fire up your grill and enjoy some mouthwatering Ribs!
1 rack Beef Grilling Back Ribs (about 7 ribs long, 3 lb./1.5kg)
1 tsp chili powder 1⁄2 tsp cumin
1⁄4 tsp salt
1⁄4 tsp cinnamon
1⁄4 cup brown sugar
Season ribs with Seasoning Rub. Refrigerate for 3 hours or overnight.
Roast on foillined baking sheet in 250°F (120°C) oven for 2 to 3 hours until crispy and browned. Cool
slightly; cut into individual ribs.
Meanwhile make Pineapple Rum Glaze or Bourbon BBQ Sauce. Use 1⁄2 for basting and reserve 1⁄2 for
Grill ovenroasted ribs using medium heat, for 5 to 10 minutes, brushing generously all over with glaze or
barbecue sauce, turning occasionally. Serve with reserved extra glaze or sauce for dipping.
Pineapple Rum Glaze:
1. In a saucepan over medium high heat mix: 1 Tbsp garlic, chopped, 1 Tbsp canola oil, 1⁄2 cup water, 1 cup pineapple juice, 1⁄4 cup hoisin sauce, 1 Tbsp soy sauce, 1 cup brown sugar, 2 Tbsp lemon juice, 1 Tbsp Dijon mustard, 1 tsp hot sauce, 1 tsp cayenne pepper, 1 Tbsp cornstarch and 1⁄4 cup rum or bourbon.
2. Bring to boil stirring occasionally. Reduce heat and simmer 3050 minutes or until thick and syrupy.
Bourbon Barbecue Sauce:
1. To a saucepan over mediumhigh heat mix 1 cup tomato sauce, 1⁄2 cup bourbon, 3 Tbsp brown sugar, 1 Tbsp Dijon mustard, 1 Tbsp Worcestershire sauce, 3 Tbsp apple cider vinegar, 1 tsp garlic powder, 2 tsp smoked paprika, 1 tsp chili powder, salt + pepper.
2. Bring to boil stirring occasionally. Reduce heat and simmer for 20-25 minutes.