Honey Bourbon Glazed Smoked Spareribs With Beer Bacon Bbq Sauce And Southwestern Green Chili Mac N Cheese Food

MELT-IN-YOUR-MOUTH BOURBON-HONEY GLAZED RIBS

Steps:

• For the Sauce: Combine all the ingredients (except for 1 tablespoon of the bourbon) in a medium saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by 1/3, stirring often. Sauce should be dark and slightly thickened (about 20 minutes). Turn of the heat and stir in the last tablespoon of bourbon. Sauce can be made up to 4 days ahead and stored in the refrigerator.
• For the Ribs: Preheat the oven to 225º F. Remove the membrane from the back of the ribs. Slide a sharp knife under the white membrane on the back of the ribs and cut a hole into the membrane. Use your fingers to slide under the membrane and pull it away from the meat. Usually it helps to use a paper towel for extra grip. Remove all of the outer membrane and discard.
• Pat ribs very dry with paper towels and cut each rack in half (to make them easier to turn later). Sprinkle a good tablespoon of dry rub on each side of the ribs and press until it's well-coated all over. (you should use about 4 tablespoons for 2 whole racks).
• Lay a large piece of foil on a baking tray and place one rack on it, meat-side up. Fold up 3 sides of the foil to create a rim: pour half the apple juice into this pocket and then fold over and crimp the packet closed. Wrap the packet in a 2nd layer of foil. Repeat with the second rack. Cook for 4 to 4 1/2 hours. The ribs are ready when you can pierce them easily with a fork. Remove the ribs from the oven and set aside. Unwrap the ribs carefully and place them on a baking tray, meat side up. (Ribs can be par-cooked the day ahead and refrigerated at this point. If making the day ahead, let the ribs cool for 20 minutes, then take them out of the foil and place in sealable bags and refrigerate overnight. Let them come to room temperature before the next step).
• Note: Ribs can be finished in the oven or on a grill. Turn the broiler on high (or prepare a grill with medium-high heat) and set an oven rack about 6 inches from heat. Coat the the ribs well with BBQ sauce. Place the ribs under the broiler or on grill and cook until the sauce just starts to bubble (4-5 minutes). Take them out and apply another coat of glaze and cook again until glaze bubbles and browns (Do not walk away while broiling! They can burn easily so watch carefully). Remove from the broiler or grill, cut the ribs and serve.

DOUBLE SMOKY RIBS WITH BACON-BOURBON BBQ SAUCE

Steps:

• To make BBQ Sauce: Heat oil in medium saucepan over medium heat. Add bacon and cook, stirring occasionally, until crisp and browned, about 5 minutes. Using a slotted spoon, transfer bacon to paper towels, leaving fat in saucepan. Let bacon cool. Add onion to saucepan and cook, stirring occasionally, until golden brown, about 4 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in chili sauce, peach preserves, bourbon, vinegar, mustard, Worcestershire sauce and molasses. Bring to a simmer and reduce heat to medium-low. Simmer, stirring often, until reduced by about one quarter, 20 to 25 minutes. Finely chop cooled bacon and stir into sauce; add hot pepper sauce. Let cool. Makes about 2 1/2 cups sauce. Sauce can be refrigerated for up to 4 days. To make ribs: Mix paprika, sugar, onion powder, garlic powder, salt, black pepper and cayenne pepper together in small bowl. Season ribs with paprika mixture. Let ribs stand at room temperature for 15 to 30 minutes. Prepare an outdoor grill for indirect cooking with medium heat, about 350 degrees F. For a gas grill: Use a smoker box or create one using small, shallow aluminum foil pan. Remove cooking grates. Preheat grill on high. Turn one burner off. Place disposable aluminum foil pan over a burner, adding 1 handful of drained chips. Replace grates. For a charcoal grill: Place large disposable aluminum foil pan on one side of charcoal grate and fill with 1 quart water. Build fire on opposite side, and let burn until coals are coated with white ash. Spread coals in grill opposite pan and let burn 15-20 minutes (you should be able to hold your hand about 1 inch above the grate for about 3 seconds). Add 1 handful of drained chips to coals. Position cooking grate in grill. Lightly oil grill grate. Grill ribs with indirect heat, with the lid closed, for 30 minutes. Add remaining drained chips to box or coals. Grill, with lid closed, turning occasionally, until tender, about 1 hour more. (On a charcoal grill, add more charcoal as needed to maintain temperature, leaving grill lid open for a few minutes to help charcoal ignite.) During the last 15 minutes, brush ribs with some of the sauce, turning every few minutes to glaze. Transfer to platter, cover tightly with aluminum foil, and let stand for 5 to 10 minutes. Serve hot with remaining sauce, if desired.

BOURBON PEACH-GLAZED BABY BACK RIBS

Steps:

• Combine the smoked paprika, onion powder, garlic powder, 2 1/2 teaspoons salt, 1/2 teaspoon pepper, chili powder and brown sugar in a small bowl. Stir to combine.
• Place each rack of ribs on a large piece of aluminum foil (it will eventually need to completely seal the rack) and place on a baking sheet. Generously sprinkle the dry rub on both sides of the ribs. Leave uncovered and place in the refrigerator, meat-side up, for at least 1 hour and up to overnight.
• Preheat the oven to 300 degrees F.
• In another small bowl, stir the vinegar, bourbon, preserves, 2 tablespoons water and a large pinch of salt and pepper together to combine. Pour half of the mixture over each rack and tightly seal each in the foil, crimping the edges to make a packet.
• Transfer the foil packets on the baking sheet to the oven and bake until the meat is tender and starts to pull away from the bones, about 1 1/2 hours.
• Remove the baking sheet from the oven. Carefully open the foil packets and pour off the liquid into a small saucepan. Bring to a strong simmer over medium-high heat and cook until it is reduced by about half and becomes a thin but syrupy glaze, stirring frequently, 6 to 8 minutes. It will thicken further as it cools.
• Line another baking sheet with foil and gently transfer the ribs to it. Position a rack on the top level of the oven and preheat the broiler.
• Using a pastry brush, generously coat the ribs with about half of the glaze. Broil until browned and charred in spots, 2 to 4 minutes. Brush generously with some of the remaining glaze and return to the broiler until deeply browned and charred in additional spots, 2 to 4 minutes more. Brush the finished ribs with any remaining glaze. Slice each rack between the bones and serve.

HONEY-BOURBON GLAZED BACON

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Combine the honey and bourbon in a small saucepan and bring to a boil over high heat. Remove from heat and let cool slightly.
• Lay the bacon on the prepared baking sheet and roast for 10 minutes. Brush with some of the honey-bourbon syrup. Continue roasting until deeply caramelized and crispy, another 10 to 15 minutes--the bacon will really crisp as it cools. Sprinkle with 1/4 teaspoon pepper and serve.

SMOKED RIBS WITH HONEY-BOURBON GLAZE

Steps:

• For the ribs: Put the wood chips in a large bowl with the bourbon and add water to cover. Soak for 1 hour.
• Position a rack on the lowest level of the oven and preheat to 300 degrees F. Drain the wood chips and spread in the bottom of a large roasting pan.
• Stir together the brown sugar, salt, cumin, smoked paprika, coriander, garlic powder and black pepper in a small bowl. Rub the spice mixture over the meaty side of each rack of ribs.
• Set the roasting pan over medium-high heat (see Cook's Note). Cook, stirring occasionally, until the wood chips are smoking. (This can take up to 5 minutes.) Set a metal roasting rack over the chips and arrange the ribs side-by-side. Seal the pan very tightly with several layers of heavy-duty aluminum foil. Place the roasting pan on the bottom rack of the oven and roast 2 1/2 hours.
• For the glaze: Combine the honey, bourbon, vinegar and molasses in a small saucepan. Bring to a simmer over medium heat. Simmer until reduced by half, about 5 minutes. Remove from the heat and whisk in the chipotle. Season with 1/2 teaspoon kosher salt.
• After 2 1/2 hours, remove the ribs from the oven and carefully remove the foil. Increase the oven temperature to 425 degrees F. Place the ribs side-by-side on a rimmed baking sheet lined with parchment paper. Brush the ribs with the glaze and roast until they are caramelized and crisp on the edges, 15 to 20 minutes.
• Transfer the rib slabs to a cutting board and cut between the bones to make individual ribs. Serve with your favorite barbecue sauce.

AWESOME HONEY BACON BOURBON BBQ SAUCE

Steps:

• 1. Gather your dry ingredients.
• 2. Gather your sauce ingredients.
• 3. Rough chop the bacon, onion, & the garlic.
• 4. Chef's Note: What's a rough chop. A rough chop is when the veggies need to be cut up but they are not a part of the presentation of the dish.
• 5. Chef's Note: Take a nice big swig of the bourbon... just to make sure it's fresh.
• 6. Place a skillet over medium heat, and then add the bacon.
• 7. Cook, stirring regularly, until the bacon begins to brown, but not burn, about 8 to 10 minutes.
• 8. Add the onion and garlic to the skillet.
• 9. Continue to cook and stir, until the onions have softened, about 8 to 10 minutes.
• 10. Add all of the dry ingredients.
• 11. Chef's Note: The cayenne sends this sauce into the hot category. You can cut that down to a small pinch, or leave it out altogether. When I leave it out, I usually add a bit of cumin as a substitute.
• 12. Stir until they are combined into the bacon/onion mixture.
• 13. Chef's Note: Take another swig of the bourbon... just to make sure it's still fresh.
• 14. Deglaze the pan with a generous splash of bourbon (a nice large shot).
• 15. Immediately take the pan off heat.
• 16. Add the contents of the pan to a blender or stand mixer.
• 17. Add the coffee, espresso, ketchup, honey, and soy sauce.
• 18. Chef's Note: When I talk about using ketchup in this recipe, I would really hope you choose a homemade variety. Otherwise you are making a condiment out of a condiment. Besides, store-bought ketchup has things in it, other than ketchup. Go homemade... if you can. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/versatile-homemade-ketchup.html?r=1
• 19. Blend until completely smooth.
• 20. Store in a glass airtight container, and refrigerate until ready to use. Enjoy.
• 21. Keep the faith, and keep drinking... err cooking.