Summer evenings are meant for enjoying barbecue foods and nothing is more satisifying than lip smacking and finger licking ribs. This recipe highlights a barbecue sauce that is tomato based with added sweetness from fresh apple and a hint of bourbon. A touch of molasses creates that lovely sweet bark finish. The best part of this rib recipe is that they are made in the oven with minimal work but fantastic results. The meat from these ribs just pull off the bone. Summer is officially here this weekend, this is the perfect dish to celebrate!
From by the bay, wishing you summer food memories!
Spare Ribs with Bourbon Apple Barbecue Sauce
Serves 4 as main course or 8 as appetizer
- 2 1/2 lbs. racks baby back ribs
- 1 cup ketchup
- 1 apple, peeled, cored and chopped
- 1/2 cup bourbon
- 3 tablespoons molasses
- 2 tablespoons apple cider vinegar
- 1 tablespoon worcestershire sauce
- 1 teaspoon minced garlic
- 1/4 teaspoon red chili flakes
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon fresh ground black pepper
Preheat oven to 425 degrees F. In a small sauce pan add all ingredients except for ribs. Bring to a boil. Reduce heat and simmer for 20 minutes, then turn off heat and cool. Puree in a food processor and set aside covered. In a large roasting pan lined with aluminum foil place the ribs in a single layer. Place in oven to brown for 30 minutes. After the 30 minutes remove ribs from pan and pour off any juice and fat. Place the ribs back into the pan. Use half the barbecue sauce and pour over and spread over the ribs. Lower the oven to 400 degrees F and place the ribs back in the oven, turning the ribs over and covering them with the remaining sauce. Bake for another 30 minutes and remove from the oven. The ribs can be served immediately or at room temperature.