Ribs with Fig Bourbon BBQ sauce
This recipe was inspired by and adapted from a recipe for ribs by Matty Matheson.
2 lbs St.Louis style Spare Pork Spare Ribs
1/2 a jar of Just Jan's Kadota Fig Spread
1/2 of a white onion chopped
1 and 1/2 cup of bourbon
1 cup of water
1/4 cup molasses
3 tbsp Apple Cider Vinegar
3 tbsp Smoked Paprika
3 tbsp granulated garlic
1 teaspoon black pepper
1/4 cup brown sugar
1/2 teaspoon cayenne pepper
1 tbsp Worchestershire sauce
2 tbsp onion powder
4 tbsp canola oil, or vegetable oil
This is an easy method for cooking ribs. Instead of baking them or smoking them boil them. You want to cut the ribs into manageable pieces and put them in a pot with well salted water. The water should taste salty before you put the ribs in. Put the pot with ribs on the stove and bring to a boil. Once the ribs are boiling turn the pot down to a simmer. As the ribscook, skim the top of any build up. The ribs should cook for about 90 minutes or until the ribs easily come away from the bone.
While the ribs are boiling, you should begin making the sauce.
Fig Bourbon BBQ Sauce
Add the oil to a pot and heat over medium heat. When the oil is hot add the onions. While the onions are cooking add in the spices; the paprika, cayenne, onion powder, garlic and black pepper. Cook this mixture until the onions are translucent and tender.
Next add the wet ingredients, bourbon, water, apple cider vinegar, Worchestershire sauce, and molasses. Stir until the ingredients combine.
Then add the Fig spread and brown sugar, stir again, and bring mixture to a boil.
Once the mixture begins to boil, lower heat to simmer, and reduce to desired consistency.
Once the desired consistency is achieved blend the sauce to make it smooth.
Once the sauce and ribs are done, we can go to the grill.
On a hot grill place the ribs back side down, and brush the top with sauce. Because the ribs are cooked through already, the grill is just to get a char and caramelize the sauce. So not too long on either side. Once the back the side of the ribs has browned a little, turn the ribs over, sauce side down, until browned. Repeat until desired color is attained.