Barbecue ribs are one of those dishes from the United States that have managed to earn a place in the kitchens of half the world and in the hearts of the most greedy meat-eaters. This delicious sauce between salty, sweet and sour and smoked dripping down the sides, that tender meat that is melts in our mouth and those thin and long bones that come off the inside as if they were spread in the most tasty butter, bring us so close to a gastronomic orgasm that we cannot resist in the face of such a succulent sin.
Today I’m excited to bring you this easy recipe for barbecue ribs , with a special homemade sauce to which I add my touch of Jack Daniel’s – or whatever burbon I have on hand – that I assure you that you are going to love it. Excited to share this spectacular recipe with all of you, but also excited, because behind this time, a brutal pork rib awaits me, with a sauce that shits the bitch!
In addition, as always, I am accompanying you with a video so that you can stay with all the tricks and details and see the step by step in detail. Let’s go to the mess!
Video Recipe Ribs with Jack Daniel’s Barbecue Sauce:
1.5 kg of Pork Ribs
2 Tablespoons of Homemade Tomato Sauce
1 tablespoon ketchup
2 tablespoons of panela or brown sugar
1 tablespoon of oregano
1 teaspoon smoked paprika
1 teaspoon of hot paprika
10 cl Lee Perrins
30 cl of Jack Daniel’s
Salt, Pepper and Extra Virgin Olive Oil
How to make Jack Daniel’s Special Barbecue Sauce Baked Ribs:
Put the oven to preheat to 150º.
If necessary, remove excess fat from the ribs and also remove the membrane or cloth that covers the bones on the inside.
Soak in extra virgin olive oil and season, rubbing with your hands to spread throughout the piece.
Place it in a baking dish and pour over the ribs half (15 cl) of Jack Daniel’s or -any other burbon with a smoky flavor-. Wrap the entire dish with aluminum foil, turning several times to make it as airtight as possible.
Place it in the oven at a rate of 30 ‘for each centimeter of thickness. That is, if your piece was 6 cm thick in its thickest part, you should have it in the oven for 3 hours (6×30 minutes).
Meanwhile, we are going to make our homemade barbecue sauce. Place all the ingredients that make up the sauce in a saucepan: the homemade tomato, the ketchup, the brown sugar, the spices, the Lee Perrins Worcestershire sauce and the burbon of your choice. Bring it to a boil and cook over low heat for about 20 minutes.
After the time calculated for your piece, take it out of the oven and turn the oven to maximum power, with heat up and down. Recover the juices that have remained in the bottom of the tray and add them to the barbecue sauce. Leave the saucepan over low heat so that it continues to reduce while we glaze the ribs with this wonderful sauce.
Pour a quarter of the sauce over the rack with the inside (where the bones are visible) facing up, use a brush to spread the sauce well and put it in the oven for 10 minutes.
After 10 minutes, turn the ribs over, add another little sauce and put it back in for another 10 minutes. Repeat this process 4 times in total, so that the last time you put the ribs in the oven, it is with the inside facing down and the meatiest part facing up. The fourth and last time you introduce the ribs, watch the times to avoid browning excessively or burning, perhaps with 6 or 8 minutes this last grill stroke is enough. And although it took us a few hours, I think the result is worth it . You will see how the bones come out of the meat alone and clean, with hardly any force and how the meat is so tender and juicy that it melts in your mouth . It would only be necessary to accompany them with some good roasted or fried potatoes to make this a spectacular gastronomic experience.
Cheer up with these ribs and they will surely become one of your top recipes!
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