Receita Solta

Bourbon and Maple Glaze: Perfect Smoked Ribs

Learn how to create an unforgettable barbecue with this premium recipe for juicy, smoked ribs.

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Equipe Receita Solta

Bourbon and Maple Glaze: Perfect Smoked Ribs
Prep Time30 min
Cook Time360 min
Servings4-6 servings
DifficultyMedium
Calories800 kcal

Resumo para quem tem pressa

"Smoked ribs with bourbon glaze and maple syrup represent the excellence of American barbecue, combining tender pork meat that falls off the bone with a caramelized and shiny crust. The slow smoking method at a constant temperature of 110°C imparts a woody flavor under a bittersweet reduction."

Elevate your summer barbecue with these Smoked Pork Ribs, glazed with a sweet-and-sour Bourbon and Maple glaze. Soft, juicy, and with an irresistible caramelized crust, they are the star of any party.

O Que Você Precisa Saber

- Prior removal of the silver skin on the back of the bones allows deep absorption of the dry rub and tenderness without fibrous resistance. - Slow smoking for about 3 hours with fruitwood establishes the classic pink smoke ring on the meat. - The reduced bourbon, maple, and apple cider vinegar glaze caramelizes quickly on the grill forming a shiny and thick lacquer.

Ingredients

Ingredients

  • 2 strips Pork Ribs (St. Louis Style or Baby Back)
  • 2 tablespoons Dijon mustard
  • 1/4 cup Brown sugar
  • 2 tablespoons Smoked paprika
  • 1 tablespoon Garlic powder
  • 1 tablespoon Cebola em pó
  • 1 tablespoon Sal grosso
  • 1 teaspoon Freshly ground black pepper
  • 1 teaspoon Pimenta caiena
  • 1 cup Pure maple syrup
  • 1/2 cup Good quality bourbon
  • 1/4 cup Apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon Finely chopped garlic
  • 1/2 teaspoon Ground black pepper

Instructions

Instructions

1

Remove the silver membrane from the bone on the back of the ribs. This ensures a more tender meat with better flavor absorption.

2

Spread a thin layer of Dijon mustard over all the ribs. Mustard acts as a 'binder', helping the dry rub adhere to the meat.

3

Mix brown sugar, smoked paprika, garlic powder, onion powder, coarse salt, black pepper, and cayenne pepper. Generously rub this mixture onto the ribs. Let it rest in the refrigerator for at least 2 hours.

4

Preheat your smoker or lidded grill to a constant temperature of 110-120°C (225-250°F). Use fruitwood or hickory.

5

Coloque as costelinhas diretamente na grelha do defumador. Defume por aproximadamente 3 horas, sem abrir a tampa com frequência. A carne absorverá a maior parte do sabor defumado.

6

Combine xarope de maple, bourbon, vinagre de maçã, molho Worcestershire, alho picado e pimenta-do-reino em uma panela. Cozinhe em fogo médio por 10-15 minutos até engrossar. Reserve.

7

After 3 hours, remove the ribs. Wrap each rib tightly in aluminum foil or butcher paper, adding a little apple cider vinegar. Return to the smoker and cook for another 2 hours.

8

Remove the ribs from the aluminum foil. Return them to the grill. Start brushing generously with the Bourbon and Maple glaze every 15-20 minutes, for approximately 1 hour, or until the glaze is caramelized and sticky.

9

Remove the ribs from the smoker and let them rest for 10-15 minutes before cutting and serving. Resting allows the juices to redistribute through the meat.

Equipe sua Cozinha

Encontramos os melhores utensílios e ingredientes para você preparar Bourbon and Maple Glaze: Perfect Smoked Ribs com perfeição.

COMPRAR INGREDIENTES

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Chef Tips

- Aplique uma camada fina de mostarda dijon sobre a carne antes dos temperos secos para fixar o dry rub sem alterar o sabor. - Mantenha o defumador ou churrasqueira com tampa entre 110°C e 120°C constantes sem abrir desnecessariamente a tampa. - Pincele o glacê de bourbon e maple a cada 15 minutos na última hora de cozimento para criar múltiplas camadas laqueadas.

Variations

- Prepare in a conventional oven by baking the ribs well-wrapped in double aluminum foil at 130°C for 3 hours before brushing the glaze. - Add 1 teaspoon of chipotle pepper powder to the dry rub to intensify the spicy smoked notes of the preparation. - Finish with fine orange zest and chopped green onions over the ribs at the time of slicing.

Substitutions

- Pure maple syrup can be replaced by mild cane molasses, artisanal maple syrup, or good quality wild honey. - American bourbon can be replaced with traditional Scotch whisky, oak-aged cachaça, or concentrated apple juice. - The St. cut. Louis can be substituted with baby back ribs or fresh, good-quality, meaty pork ribs.

How to Store

Conserve as ripas assadas em recipiente fechado ou envolvidas em papel-alumínio na geladeira por até 4 dias. Reaqueça as costelinhas no forno pré-aquecido a 150°C frouxamente cobertas com alumínio por 20 minutos com uma colherada extra de glacê.

Can You Freeze It?

Freeze the already smoked and cold ribs well wrapped in double plastic wrap and aluminum foil for up to 3 months in the freezer. Thaw in the refrigerator for 24 hours and reheat in the oven at 160°C, brushing with a little fresh sauce to restore the shine.

What to Serve With

Accompanies American coleslaw with creamy sauce, corn on the cob with butter, barbecue sweet beans, and rustic potatoes. Harmonizes magnificently with dark stout or porter style beers, pure bourbon, or cola soda.

Frequently Asked Questions

How to easily remove the silver membrane from the back of the ribs?

Lift the tip of the membrane with the tip of a butter knife and pull firmly while holding with a paper towel.

Does the alcohol from the bourbon evaporate during the cooking of the glaze?

Yes, simmering for 10 to 15 minutes over low heat evaporates all liquid alcohol, concentrating only the oak and vanilla notes.

How do you know if the ribs have reached the correct level of tenderness?

Hold the strip with tongs by the end; the meat should bend easily and the surface should begin to break without falling.

Can I do the smoking using wood chips on the gas grill?

Yes, place apple or hickory wood chips in a metal smoker box positioned directly over the lit burner.

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