Wiskey Ribs

I can not believe it is the end of August {insert sad face}. Where did this month honestly go. I can not believe the school year is already starting next week. It sure is true when they say time flies when you are having fun.  An item on my to do list for this summer was to make ribs from scratch. I was starting to think I was not going to get around to crossing this item off my list, but the other week we finally made ribs from scratch. We are usually short on time and just make the store bought ones that you just pop in the oven or throw on the BBQ - they are quick, easy and taste ok. We find ribs are quite time consuming to make from scratch.  I must admit I am glad I gave them a try.

The recipe I decided to try was from the Canadian Living magazine - June 2013 issue - Whiskey Glazed Ribs. Overall these ribs turned out nice. The sauce was a bit to sweet for our personal liking, but they were enjoyable!

 

Here's the recipe if you want to give it a try. Would love to know your thoughts on this recipe.

Whiskey Glazed Ribs

Ingredients

4lb(1.8 kg) pork side ribs

1-1/3 cups (325 mL) sodium-reduced beef broth
1 sweet onion, finely chopped
4 cloves garlic, minced
2 bay leaves
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper

 

Whisky Glaze:

2 cups (500 mL) rye whisky or bourbon
1/2 cup (125 mL) maple syrup
1/4 cup (60 mL) packed brown sugar
2 tbsp. (30 mL) sodium-reduced soy sauce
1/4 tsp (1 mL) pepper
1 pinch salt

In a large pot, stir together ribs, broth, onion, garlic, bay leaves, salt and pepper; bring to boil. Reduce heat, cover and simmer until meat is tender, about 1 hour; drain.

Meanwhile, in saucepan, stir together whisky, maple syrup, sugar, soy sauce, pepper and salt over medium heat; boil gently, stirring occasionally, until reduced and thickened enough to coat back of spoon, 10 to 12 minutes.

Place ribs on greased grill over medium heat; close lid and grill, turning and brushing with glaze, until coated and sticky, about 5 minutes.

Enjoy!