Since it’s National Bourbon Day, let’s not just drink some bourbon…let’s cook with it!
This recipe uses a smoker. If you don’t have one, or just don’t want all the smoke, start with aper-heated oven at 250° and go from there.
5 lbs St Louis style pork ribs
Salt and pepper
1/4 cup honey
1/4 cup bourbon (use whatever you have on hand)
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 250°, using hickory chips.
While the ribs are smoking, combine the sauce ingredients in a sauce pan, bringing it to a boil, then lowering to medium heat and reducing the sauce by half until it thickens. Stir often, being careful not to let the honey foam up and spill over the top.
Pre-heat the oven at 250°.
Remove the ribs from the smoker and place them on 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 them with foil.
Cook the ribs in the foil for 2 more hours, until tender.
Live the Live ™ 