Spicy Root Beer and Bourbon Glazed Baby Back Ribs

Ingredients

  • 6 whole cloves
  • 6 whole cloves
  • ½ cup chicken stock
  • ½ teaspoon cayenne pepper
  • 1 teaspoon freshly ground black pepper
  • 1 ½ teaspoons granulated onion powder
  • ¾ teaspoon granulated garlic powder
  • + 35 more ingredients
    • 1 tablespoon paprika
    • 2 tablespoons kosher salt
    • 4 to 5 pounds baby back ribs (2 full slabs, each cut in ½)
    • 1 cup sugar
    • 1 cup bourbon
    • 2 teaspoons bitters (recommended: Angostura)
    • ½ vanilla bean, split and scraped
    • 1 cup sugar
    • 1 bay leaf
    • 1 lemon, zested and juiced
    • 1 orange, zested and juiced
    • 1 stick cinnamon
    • 1 teaspoon Caribbean Pick-A-Peppa sauce
    • 2 tablespoons steak sauce (recommended: Emeril's Steak Sauce)
    • 1 bay leaf
    • 2 tablespoons hot pepper jelly
    • 2 (12-ounce) cans root beer
    • ½ cup chicken stock
    • ½ teaspoon cayenne pepper
    • 1 teaspoon freshly ground black pepper
    • 1 ½ teaspoons granulated onion powder
    • ¾ teaspoon granulated garlic powder
    • 1 tablespoon paprika
    • 2 tablespoons kosher salt
    • 4 to 5 pounds baby back ribs (2 full slabs, each cut in ½)
    • 1 cup bourbon
    • 2 teaspoons bitters (recommended: Angostura)
    • ½ vanilla bean, split and scraped
    • 1 lemon, zested and juiced
    • 1 orange, zested and juiced
    • 1 stick cinnamon
    • 1 teaspoon Caribbean Pick-A-Peppa sauce
    • 2 tablespoons steak sauce (recommended: Emeril's Steak Sauce)
    • 2 tablespoons hot pepper jelly
    • 2 (12-ounce) cans root beer

1. To make the glaze, place all of the ingredients for the glaze in a 6-quart pot or larger, and cook over medium-high heat. Bring the contents of the pot to a boil, stirring often to dissolve the sugar. Once the mixture has come to a boil, reduce the heat to medium and allow the mixture to reduc...

View full recipe at SpringPad

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