These amazing ribs are smoked for 4 hours in an amazing rub and BBQ bourbon sauce and served alongside glazed Brussels sprouts.
Directions for: Smoked Ribs with Brussels Sprouts
Ingredients
Bourbon BBQ Saucelarge yellow onion, chopped
12 cloves garlic, finely chopped (1/4 cup)
1 cups ketchup
cup beef stock
cup tomato paste
cup brown sugar
cup molasses
cup apple cider vinegar
1 cup Buffalo Trace Bourbon
1 Tbsp chili powder
Tbsp cumin
Tbsp cayenne
BBQ Ribscup brown sugar
cup paprika
cup kosher salt
cup black pepper
2 Tbsp garlic powder
4 - 6 racks baby back pork ribs
Brussels Sprouts1 lb(s) Brussels sprouts
2 Tbsp butter
large onion, chopped
2 Tbsp crushed garlic
cup white wine
2 tsp honey
Salt and pepper
Directions
Bourbon BBQ Sauce1. in a large pot, combine onions and garlic; cook and stir over high heat for 3 minutes, until onions start to soften.
2. Add ketchup, beef stock, tomato paste, brown sugar, molasses, and apple cider vinegar.
3. Cook for 15 minutes over medium heat, stirring occasionally to prevent burning.
4. Stir in bourbon, chili powder, cumin, and cayenne.
5. Continue cooking for 20 minutes, stirring every 6 or 7 minutes, until sauce is thick enough to coat the back of a spoon.
6. Remove from heat and set sauce aside to cool.
BBQ Ribs1. Preheat smoker to 250F or preheat oven to 350F.
2. to make the rib rub, stir together brown sugar, paprika, kosher salt, black pepper, and garlic powder.
3. Lay ribs on a baking sheet and sprinkle generously with rib rub; leftover rib rub can be sealed and stored for up to 2 months.
4. Smoke for 4 hours in the smoker or bake for 2 hours in the oven, until meat loosens around the bone, and ribs reach an internal temperature of 160F.
Brussels Sprouts1. Ten to fifteen minutes before ribs come out of the oven or smoker, start the Brussels sprouts.
2. to prepare Brussels sprouts, trim off the bottoms and remove outer leaves.
3. Slice Brussels sprouts thinly with a sharp knife.
4. in a large saucepan, melt butter over high heat.
5. Add onions and garlic to the pan; cook and stir for 1 minute, until onions start to soften.
6. Add Brussels sprouts to the pan and season with salt and pepper.
7. Continue cooking for 3 to 4 minutes over high heat, flipping Brussels sprouts occasionally to prevent burning.
8. Deglaze the pan with white wine and continue cooking for about 1 minute.
9. once Brussels sprouts are cooked through, remove from heat and toss in honey.
10. to serve, brush ribs with reserved Bourbon BBQ Sauce and serve with Brussels Sprouts.
Tips and Substitutions
Leftover sauce will keep for up to 6 weeks if sealed and refrigerated. Keep leftover rub will keep for up to 2 months in an airtight container.
Source and Credits
Courtesy of Nathan McLaughlin of MEAT
See more: Beef, Comfort Food, Herbs, Main, Pork, Vegetables