Baby Back Ribs With Coffee-Bourbon Barbecue Sauce

Recipe Ingredients

1 cup	237ml	Bourbon whiskey
1/4 cup	59ml	Vegetable oil
1 cup	62g / 2.2oz	Chopped yellow onion
1 tablespoon	15ml	Essence = (see Bayou Blast recipe)
1 teaspoon	5ml	Red pepper flakes
2 teaspoons	10ml	Minced garlic
1		Jalapeño - seeds and stem Removed, and minced
1 teaspoon	5ml	Grated lemon zest
1 cup	237ml	Ketchup
3/4 cup	177ml	Brewed strong black coffee
1/2 cup	80g / 2.8oz	Dark brown sugar - (packed)
1/4 cup	59ml	Red wine vinegar
1/4 cup	59ml	Fresh lemon juice
2 tablespoons	30ml	Worcestershire sauce
2 tablespoons	30ml	Cane syrup or dark molasses
1 tablespoon	15ml	Hot red pepper sauce
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
2		Racks baby back pork ribs - (abt 4 lbs) - cut in half

Recipe Instructions

Place the bourbon in a small saucepan over medium-high heat. Simmer until reduced to 1/3 cup. Remove from the heat and let cool.

In a large saucepan, heat the oil over medium-high heat. Add the onions, Essence, and red pepper flakes and cook, stirring, until soft, about 3 minutes. Add the garlic, pepper, and lemon and cook, stirring for 30 seconds. Add the ketchup, coffee, sugar, vinegar, lemon juice, Worcestershire, cane syrup, and hot sauce, and bring to a simmer, stirring to dissolve the sugar. Add the bourbon and cook, stirring, for 2 minutes.

Remove from the heat. With a hand-held immersion blender, or in batches in a food processor, puree on high speed until smooth. Adjust the seasoning, to taste.

Place the ribs in a large non-reactive dish and cover with the barbecue sauce. Cover tightly with plastic wrap and let marinate, refrigerated, for 12 to 24 hours.

Prepare a charcoal or gas grill to medium heat. Remove the ribs from the marinade, shaking to remove any excess. Place the rib sections, meaty-side up, in the grill. Cover and cook until marinade starts to set, 10 to 15 minutes. Turn and baste lightly. Cover and grill until nearly cooked through, 10 to 12 minutes. Turn and baste again. Cook uncovered without basting until the sauce is thick and the ribs are completely cooked through, 10 to 15 minutes. Discard any unused marinade.

Remove from the grill and serve hot.

Source:
"EMERIL LIVE with Emeril Lagasse - (Show # EM-1F09) - from the TV FOOD NETWORK"

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.