6 servings
YouTube instructional video is at the bottom.
What you’ll need
3 1n3 1/2 pounds pork spareribs or beef ribs
Bourbon whiskey
Soy sauce
Rice cooking wine
Mesquite liquid smoke
Honey
Vegetable canola or olive oil
Brown sugar
Cornstarch
Seasonings
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s Pork and veal magic
Granulated onion
Granulated garlic
Red pepper flakes
Ground ginger
Tools you’ll need
11 by 17-inch baking pan
Aluminum foil
Large fork
Pastry brush
Preparation of ingredients
Cutting the Ribs
Step 1- Flip ribs over and remove the membrane on the back of the ribs. If most of the membrane has been removed or if it is hard to remove skip this step.
Step 2- Cut the ribs into 6 large pieces. On the side of the ribs, there are bones. Cut the ribs after 2 bones. If you are having a hard time cutting through the bone, cut through the bone to a certain extent, then break the bone in half with your hands. Also trim off any excessive fat from the ribs as well.
Rinsing and marinating the ribs
Step 3- Place the rib pieces into a strainer. Rinse the ribs with cold water.
Step 4- Place the ribs into a large bowl and add 1 teaspoon salt, 1/4 teaspoon black pepper, 2 teaspoons Tony Chachere’s creole seasoning, 2 teaspoons chef Paul’s pork and veal magic, 2 teaspoons granulated onion, 2 teaspoons granulated garlic, 2 tablespoons mesquite liquid smoke, 1 tablespoon soy sauce, and 1/4 cup bourbon whiskey. Coat the seasonings and the whiskey onto the ribs. Place into fridge for 4 to 8 hours or overnight.
Bourbon sauce
Cornstarch mixture
Step 5- Add 2/3 cup cold water and 1 tablespoon cornstarch into a measuring cup. Stir all ingredients together and set aside.
Preheat fire to medium heat.
Step 6-Add cornstarch mixture, 3/4 cup Bourbon whiskey, 5 teaspoons soy sauce, 1 tablespoon rice cooking wine, 2 tablespoons honey, 4 tablespoons brown sugar, 1/2 teaspoon granulated onion, 1/2 teaspoon granulated garlic, 1/4 teaspoon red pepper flakes and 1/4 teaspoon ginger into a medium-sized pot. Stir all ingredients together with a whisk until combined. Let simmer for 7 minutes stirring occasionally. Once the cooking time has completed, turn your fire off. Let the sauce cool completely.
Baking the ribs
Preheat oven to 325 degrees.
Step 7- Add 2 teaspoons olive, vegetable or canola oil into an 11 by 17-inch baking pan. Spread the oil around the baking pan.
Step 8- Add the rib pieces into the baking pan. Make sure the pieces are spread out and are not touching each other.
Step 9- Add two sheets of aluminum foil onto the top of the baking pan. The two sheets should cover the entire pan. Bring the edges of the aluminum foil around the edge of the baking pan to seal. Poke holes in the top of the aluminum foil using a large fork. This will allow the steam to escape during the baking process.
Step 10- Place into a preheated 325-degree oven on the middle rack. Bake for 3 hours.
Step 11- Remove the ribs from the oven. Remove the aluminum foil from the top of the baking pan. Let the ribs cool for 20 to 30 minutes or until they are warm.
Coating the ribs
Step 12- Add the ribs into a large bowl or in a clean 11 by 17-inch baking pan. Brush the ribs generously with a pastry brush and after that the ribs are ready to be served.
YouTube instructional video
