Recipes

Butterscotch Bourbon Ribs

That's right, BUTTERSCOTCH BOURBON RIBS...! Some call these sweet pork candy and you'll see why with that first bite. They will get a huge thumbs up at your Pit because they are not the same ol' same ol' ribs, and are real easy to do!

Author

BBQ Pit Boys

Prep Time

30 minutes

Cook Time

5 hours

Servings

4

Category

BBQ

Cuisine

American

Ingredients

• 2 racks of pork ribs
• 2 cups of butterscotch bits
• 1/2 stick of butter
• 1/4 stick of butter
• 1/2 cup of brown sugar
• 2 oz of minced garlic
• 1/2 cup of cider vinegar
• 1 cup of diced onions
• 1 cup of bourbon
• 1 teaspoon of cayenne pepper
• Olive oil
• SPG

Directions

1. Remove the membrane from both racks of ribs
2. Coat the ribs with olive oil
3. Cover both racks with SPG
4. Get some hot coals going on your grill on one side leaving the cool side open.Bring the temperature up to 275 to 300 and place both racks opposite the hot coals. Place one small piece of applewood on the hot coals for some added smoke.
5. In a sauce pan on low temp, melt 1/2 stick of the butter.
6. As soon as the butter is almost all melted, pour in the butterscotch bits stirring quickly not letting the butterscotch burn then pour in the cider vinegar still stirring constantly raising the pan on and off the burner to help melt the butterscotch. You have to continuously stir until smooth.(If you have a double boiler use that to melt the bits). Raise the temp slightly if needed to keep the mixture fluid. Do not let burn.
7. Pour in the brown sugar, the cayenne pepper and the minced garlic and keep stirring until smooth. Once all mixed and smooth, set aside.
8. In a frying pan, melt the 1/4 stick of garlic with a splash of olive oil and start caramelizing the diced onions.
9. Put the butterscotch back on the burner on very low and pour in the caramelized onions and the bourbon stirring until all mixed and smooth.
10. Halfway through the cook, slather on the butterscotch mix onto the ribs about three or four more times until the meat has pulled in exposing the bones and the meat is tender.