Maple Bourbon Apple Barbecue Ribs Food

MAPLE BOURBON SMOKED RIBS

Steps:

• Preheat smoker to 225 degrees F.
• Remover the membrane from the ribs and season on both sides with Hey Grill Hey Signature Sweet Rub.
• Place ribs on smoker and smoke for 3 hours.
• Lay out two sheets of 18-inch wide Reynolds Wrap Heavy Duty foil side by side on a large work surface. Put 2 Tablespoons of butter on each sheet of foil. Sprinkle each with 1 Tablespoons of brown sugar.
• Remove the ribs form the smoker, place them meat side down onto the butter and brown sugar. Fold up all 4 sides of the foil without crimping to create a bowl (this is going to hold in the foiling liquid).
• Pour the maple syrup, bourbon and remaining butter onto the ribs.
• Bring together the long sides of the foil, so the ends meet over the food. Fold the foil together and then roll until the foil is tight against the ribs. Double fold the two short ends to completely seal the ribs in the foil. Place them back on smoker for 2 more hours.
• While your ribs are smoking, make the glaze. Combine all ingredients in a medium saucepan over medium heat and bring to a boil. Reduce the heat to low and simmer for 15-20 mins until the glaze reaches a syrupy consistency.
• Remove the ribs from the foil. Return them to the smoker and baste them with the glaze. Close the lid and smoke for additional 30-60 minutes or until the sauce is set and ribs are tender.

FALL OFF THE BONE BAKED MAPLE GLAZED RIBS

Steps:

• Preheat oven to 425°F Rub seasoning salt onto ribs. Place ribs in a large roasting or baking pan.
• Bake about 30 minutes, until meat is browned.
• Reduce the oven to 300°F Pour maple syrup over the ribs.
• Place a large piece of aluminum foil over pan, tenting in the center and sealing the edges tightly. Bake 1 hour, 30 minutes.
• Meanwhile (for the BBQ sauce), combine the ketchup, brown sugar, vinegar, Worcestershire sauce, paprika, chili powder and garlic with 2 tbs water in a small saucepan.
• Bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer 10 minutes.
• Pour BBQ sauce over ribs and cook, uncovered, for 30 minutes longer. Baste occasionally.

STICKY MAPLE AND BOURBON PORK RIBS

Steps:

• For the ribs:
• Place the vinegar, water, bay leaves, cinnamon, sugar, rock salt and onion in a large saucepan over high heat. Stir to combine and bring to the boil.
• Add the ribs, reduce the heat to medium and cover with a tight-fitting lid. Simmer for 30-40 minutes or until the pork is tender.
• For the glaze:
• Place the bourbon, maple syrup, vinegar, Worcestershire sauce, mustard, paprika and salt flakes in a medium saucepan over medium heat. Stir to combine and bring to the boil. Reduce the heat to low and simmer for 8-10 minutes or until slightly reduced. Set aside.
• To finish:
• Preheat oven to 220°C (425°F).
• Remove the ribs from the cooking liquid and place, meat-side down, in a large deep-sided ovenproof dish. Top with the glaze and roast for 15 minutes.
• Turn the ribs over, baste with the glaze and roast for a further 15 minutes or until the pork is tender and the glaze is reduced. Brush with any remaining glaze and slice to serve.

MAPLE APPLE RIBS

Steps:

• Heat oven to 450 F degrees.
• Place ribs, meaty side down, on large shallow pan and cover tightly with foil.
• Bake for 30 minutes.
• Meanwhile, combine syrup, jelly, soy sauce, chives, and dry mustard in a small saucepan and cook over low heat about 10 minutes until hot, stirring occasionally.
• Remove sauce from heat.
• Reduce oven temp to 350 F degrees and remove ribs from oven.
• Drain liquid from ribs, turn them meaty side up, and brush syrup mixture onto them.
• Continue baking uncovered for about 30 minutes.
• Brush the ribs with more syrup mixture, and bake an additional 15 to 20 minutes until ribs are tender and glaze is set.