Save to Pinterest Tender pork ribs glazed with a rich bourbon BBQ sauce, served alongside crispy sweet corn fries for a Southern-inspired feast.
Preparing these ribs always brings back warm memories of family gatherings and summer cookouts.
Ingredients
- Pork Ribs: 2 racks (about 2 kg) pork baby back ribs, 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp ground black pepper, 1 tsp salt
- Bourbon BBQ Sauce: 1 cup ketchup, 1/2 cup bourbon whiskey, 1/4 cup apple cider vinegar, 1/4 cup brown sugar, 2 tbsp Worcestershire sauce, 2 tbsp molasses (or honey), 1 tbsp Dijon mustard, 1 tsp smoked paprika, 1/2 tsp cayenne pepper (optional, for heat), 2 cloves garlic minced, salt and pepper to taste
- Sweet Corn Fries: 2 cups fresh or frozen sweet corn kernels, 1 cup cornmeal, 1/2 cup all-purpose flour, 1/2 tsp baking powder, 1/2 tsp salt, 1/2 tsp smoked paprika, 2 large eggs, 1/2 cup milk, vegetable oil for frying
Instructions
- Step 1:
- Preheat oven to 150°C (300°F).
- Step 2:
- Remove the membrane from the ribs and pat dry. Combine brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and salt in a bowl. Rub the mixture evenly over both sides of the ribs.
- Step 3:
- Wrap ribs tightly in aluminum foil and place on a baking sheet. Bake for 2 hours until tender.
- Step 4:
- Meanwhile, make the bourbon BBQ sauce: Combine ketchup, bourbon, apple cider vinegar, brown sugar, Worcestershire sauce, molasses, Dijon mustard, smoked paprika, cayenne, and minced garlic in a saucepan. Bring to a simmer over medium heat, stirring often. Simmer for 15–20 minutes, until thickened. Season with salt and pepper to taste.
- Step 5:
- For the sweet corn fries: In a food processor, pulse corn kernels until coarsely chopped. In a bowl, whisk together cornmeal, flour, baking powder, salt, and smoked paprika. In another bowl, beat eggs with milk. Add the corn and egg mixture to the dry ingredients and stir until a thick batter forms.
- Step 6:
- Heat 2–3 cm of vegetable oil in a deep skillet to 175°C (350°F). Drop spoonfuls of batter into the hot oil and fry until golden brown and crispy, about 2–3 minutes per side. Drain on paper towels.
- Step 7:
- Remove ribs from the oven and carefully open the foil. Brush generously with bourbon BBQ sauce. Increase oven temperature to 220°C (425°F) or set broiler to high. Return ribs uncovered to oven for 10–15 minutes, or until sauce is caramelized and sticky.
- Step 8:
- Slice ribs between the bones. Serve with extra bourbon BBQ sauce and sweet corn fries.
Save to Pinterest Nothing beats sharing these ribs with family during our weekend cookouts, full of laughter and cheers.
Serving Suggestions
Pair the ribs with coleslaw and a chilled lager for a complete meal experience.
Storage Tips
Store leftover ribs wrapped tightly in foil in the refrigerator for up to 3 days or freeze for longer storage.
Dietary Notes
This recipe contains gluten and alcohol; ensure all alcohol is cooked off for sensitive individuals.
Save to Pinterest Enjoy the perfect blend of smoky, sweet, and spicy flavors with every bite.
Common Recipe Questions
- → How do I achieve tender ribs?
Slow baking the ribs wrapped in foil at a low temperature for two hours breaks down the connective tissue, yielding tender meat.
- → What gives the BBQ glaze its rich flavor?
The glaze uses bourbon, molasses, smoked paprika, and a blend of spices to create a smoky, sweet, and tangy profile.
- → Can I make the sweet corn fries crispy without deep frying?
For a healthier alternative, bake the fries at a high temperature until golden and crisp, turning halfway through.
- → How to add a spicy kick to the sweet corn fries?
Incorporate a pinch of cayenne pepper into the batter before frying for subtle heat.
- → Is it necessary to remove the membrane from the ribs?
Yes, removing the membrane helps the glaze penetrate better and results in a more tender bite.