I’ve been cooking ribs for a very long time, but as someone would undoubtedly say, “I ain’t never had ‘em like this!” How can you go wrong with baby backs glazed with a sweet and spirited caramel sauce? Now here comes the best part. (OK, the second best part.) There is very little prep and virtually no cleanup except for the pot! Grab a measuring cup and a few measuring spoons and that’s the extent of it. The best part, of course, is the finger-lickin’ rib fest!
Pork Ribs in Caramel Bourbon Sauce Ingredients:
– 4 pounds pork ribs, cut into about 3 or 4 portions ( I used baby back ribs)
– 3/4 cup granulated sugar
– 1/4 cup firmly packed brown sugar
– 3/4 cup beer ( I used Anchor Steam Lager)
– 1/4 cup bourbon ( I used Jack Daniels)
– 3 tablespoons apple cider vinegar
– 2 tablespoons tomato paste or ketchup
– 1/2 teaspoon packed fresh-grated ginger
– 2 tablespoons soy sauce
– 2 teaspoons Sriracha sauce
– 2 teaspoons Dijon or brown mustard
– 1 teaspoon sea salt (I used Pink Himalayan)
– 1/2 teaspoon freshly ground black pepper
– 1/2 teaspoon red pepper flakes, optional for more heat
Preheat the oven to 350 degrees. On medium-high heat, spread granulated sugar over bottom of a Dutch oven or heavy-bottom pot. Sugar will begin melting around the outer edges. Allow sugar to completely dissolve, gently stirring occasionally. Reduce heat to medium-low and cook, stirring only a few times, until liquid is a rich amber color like maple syrup, about 7-10 minutes. (Don’t burn the sugar.)
Turn off the heat, and stir in the brown sugar and beer. The mixture will steam and may harden at this point. (It will dissolve as it heats up again.)
Stir in the bourbon, tomato paste or ketchup, vinegar, ginger, soy sauce, Sriracha, mustard, salt, pepper and optional red pepper flakes, stirring until ingredients are combined. Place ribs in the pot and bring sauce to a boil.
With tongs, turn the ribs over so that the sauce coats all parts of the ribs. Cover, place in oven and roast for about 11/2 to 2 hours, basting the ribs two or three times during the cooking process to coat. When ribs are tender and internal temperature reaches 165 degrees, uncover, baste and allow to cook for another 30 minutes. Sauce will thicken and produce a glaze. (Do not let the sauce burn, as it will impart a strong, bitter taste.) Brush glaze over ribs one final time and serve hot or warm. Serves 4-6.
(Watch my How-To Video for Bourbon Caramel Glazed Pork Ribs here: https://jandatri.com/recipe/caramel-pork-ribs/)