Since I’m busy tasting many bourbons these days, I’ve got some leftovers that may not make a great cocktail but would work great for a sauce. I had Maker’s Mark sitting around, so I came up with this sauce to use it up!
5 lbs St Louis style pork ribs
salt and pepper
For the sauce:
1/4 cup honey
1/4 cup bourbon
zest and juice of 1 lime
zest and juice of 1 lemon
zest and juice of 1 orange
2 tablespoons Hoisin sauce
1 tablespoon Dijon mustard (I use Maille)
1 tablespoon soy sauce
2 teaspoons Worcestershire sauce
1 teaspoon chili oil
Season the ribs well with salt and pepper and cook in a smoker for 3 hours at 25o degrees, using hickory chips.
While ribs are smoking, combine sauce ingredients in a sauce pan, bring to a boil, then lower to medium heat and reduce the sauce by half until it thickens. Stir often, and don’t let the honey foam up and spill over the top.
Pre-heat oven at 250 degrees.
Remove ribs from the smoker and place in a sheet pan that is lined with aluminum foil, with enough foil to wrap around the ribs. Brush the ribs on all sides with the sauce, stacking no more than 2 sets of ribs on top of each other, and then wrap with foil.
Cook in the foil for 2 more hours, until tender.