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Bourbon Barbecue Pork Ribs

Posted by Solitary Dancer on January 30, 2008

Bourbon Barbecue Pork Ribs
Recipe courtesy George Stella

Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 2 hours 10 minutes
Yield: 6 servings


4 to 5 pounds pork ribs
Salt and pepper
No-Cook Low Carb Bourbon Barbecue Sauce, recipe follows


Preheat oven to 290 degrees F.

Season the ribs liberally with salt and pepper on both sides and place in a proportionate size deep roasting pan.

Add 1 cup barbecue sauce and 2 cups water over the ribs until almost completely submerged; if not add a bit more sauce and water or use a smaller pan.

Cover tightly with aluminum foil, place on center rack of the oven, and bake for about 2 hours or until meat is almost falling off the bone.

Remove, drain liquid immediately, and coat cooked ribs with fresh barbecue sauce.

It is best to make the ribs a day ahead up to this point. Refrigerate overnight and bring to room temperature before grilling.

Preheat a grill to high. Place ribs on grill and grill for just a few minutes on each side. Serve.

Cook’s Note: If you have extra sauce, freeze it.

No-Cook Low Carb Bourbon Barbecue Sauce:


29 ounces no sugar added tomato sauce
6 ounces no sugar added tomato paste
2 ounces bourbon
2 tablespoons white vinegar
2 tablespoons liquid smoke
1 tablespoon Worcestershire sauce
1/2 tablespoon hot sauce
3/4 cup sugar substitute (recommended: Splenda)
1/4 cup brown sugar substitute, optional (recommended: Sugar Twin brand)
2 tablespoons red onion, finely chopped
1 small clove garlic, minced
1/4 teaspoon garlic powder
1 tablespoon kosher salt
1 teaspoon black pepper
1 teaspoon onion powder


Combine sauce ingredients in a bowl and whisk well to combine. Reserve.


One Response to “Bourbon Barbecue Pork Ribs”

  1. […] continues at Solitary Dancer brought to you by diet.medtrials.info and […]

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