BOURBON AND HONEY ST. LOUIS RIBS

Bourbon and Honey St Louis Ribs

INGREDIENTS:

Marinade (single rack):

  • 1/3 cup of your favorite honey blend bourbon

  • 1/4 cup apple cider vinegar

  • 1/4 cup brown sugar

  • 2 tbsp honey

  • 2 tbsp Worcestershire sauce

  • 1 tbsp chopped garlic

  • 1 tbsp chopped onion

  • 1 tbsp Rossarooski's Honey Rib Rub

  • 1 tsp black pepper

  • 1/2 tsp crushed red pepper flakes (optional)

 

Sauce:

 

Ribs:

  • 1 rack St. Louis ribs

  • 1 tbsp olive or canola oil

  • Butter to taste

  • 1 tbsp honey

  • 1 shot bourbon

  • 2 tbsp brown sugar

 

Spritz:

  • 3/4 cup apple juice

  • 1/4 cup apple cider vinegar

INSTRUCTIONS:

Marinade:

  1. Combine ingredients together in saucepan over medium heat.

  2. Bring to simmer allowing sugars to dissolve.

  3. Remove from heat and allow to cool. 

 

Prepping Ribs:

  1. Remove ribs from packaging.

  2. Trim any undesirable fat and remove silver skin (membrane).

  3. Place in foil pan or sealable bag.

  4. Add marinade to cover ribs.

  5. Let sit for 4-8 hours.

 

Cooking Ribs:

  1. Remove ribs from marinade (retain marinade for sauce).

  2. Allow to air dry for 10-15 minutes to remove any excess moisture.

  3. Rub ribs with 1 tbsp olive or canola oil.

  4. Apply rub generously and set ribs aside.

  5. Cook at 235℉ for 3 hours.

  6. Combine 3/4 cup apple juice and 1/4 cup apple cider vinegar into spray bottle.

  7. Spritz ribs with apple juice and vinegar mixture every 45-60 minutes.

  8. After 3 hours, wrap in foil adding squirt bottle butter, honey, bourbon, and brown sugar.

  9. Spritz ribs generously before sealing completely.

  10. Return to recteq for 2 hours.

  11. Remove ribs from foil and return to recteq until desired tenderness is achieved (30-60 minutes).

  12. Apply sauce during the last 15 minutes. 

 

Sauce:

  1. Put remaining marinade in sauce pan over low to medium heat, reducing by half.

Rossarooski's Honey Rib Rub
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