I can’t begin to tell you how excited I am to share this recipe with y’all. Partly because it’s every bit as mouthwatering, juicy, melt-in-your-mouth, and delightfully messy as a good rib should be. And partly because I made these for my Purim Seudah (party) and they were an absolutely smashing success. There were heaps of good food at this party, courtesy of various family friends and neighbors, but somehow nobody could stop talking about -or eating- these ribs.
It’s a good thing, too. I stressed over these ribs for ages. Starting with the sauce. Of course, I couldn’t be content buying a bottle of sauce and pouring it over these ribs. No, I had to make my own. And naturally, after reading (what felt like) millions of recipes, I still hadn’t found one I liked. So I basically made up my own. Once I made the sauce, I read (again, what felt like millions of) recipes for ribs until I decided how I would cook these.
I like to think all of this work paid off. The ribs were perfect. I would change absolutely nothing.
The dieting half of me wants to leave this recipe deep in the depths of my brain, not to be called up until a miracle weightl-loss product is introduced into the world. The good-food-loving half of me wants to eat these every day, for breakfast lunch and supper.* Yeah, they are that good. *The part of me that gets heartburn would like to amend that statement. Lunch and supper would be nice enough, thanks.
Oh and the barbecue sauce? It’s the stuff dreams are made of. No kidding. It’s not meant to be used as a dipping sauce, but use this at your next barbecue and everyone present will love you forever. Seriously.
Barbecue Ribs with Homemade Bourbon Barbecue Sauce:
Homemade Bourbon Barbecue Sauce:
Loosely based on a recipe from FoodNetwork.Com
3 cloves garlic, chopped
1/2 large onion, chopped
1/2 Tablespoon chopped fresh ginger
3/4 cup bourbon
1 cup tomato paste
1 1/2 cups ketchup
1 1/2 Tablespoons molasses
1 Tablespoon mustard
1/2 teaspoon salt
1/4 pinch cayenne pepper
Combine all ingredients in the food processor. Process for a minute or two, then turn off food processor and scrape down the sides. Repeat once or twice until all ingredients are completely smooth.
Barbecue Beef Ribs:
2 – 2 1/2 pounds beef ribs
oil, for browning
salt and black pepper, to taste
one batch bourbon barbecue sauce (above)
Preheat over to 250.
Heat oil in a large frying pan or dutch oven.
Sprinkle salt and pepper over both sides of ribs. When oil is hot, place ribs in pan over high flame. Turn ribs after a minute or two to brown on the other side. Do not overcrowd the pan. Work in batches, if needed. Ribs should be browned, but still raw inside.
Spread about 1/2 cup of barbecue sauce on the bottom of a large roasting pan. Place browned ribs in a single layer in the pan. Pour the remaining barbecue sauce over the ribs. Cover pan tightly with silver foil and bake at 250 for 5-7 hours (not a typo!). Keep the pan covered the whole time. (I baked them overnight.)
Absorb the amazing aroma that permeates the air as they come out, dig in, and of course, enjoy!
I hope you love these as much as we did! I have some awesome healthy recipes coming up, so stay tuned! -Miriam
These are awesome!! Miriam- you are the world’s greatest cook!! These ribs officially clinched it:)
I know the cooking time wasn’t a typo. The lower the temp and the longer you cook the ribs the more tender they are. Your ribs looks fantastic as does your own home-made sauce. Not surprising that they were such a big hit at your Purim Seudah.
Tali Simon @ More Quiche, Please says
I need a good BBQ sauce recipe for this week, so great timing! I don’t know anything about bourbon, so forgive my question: Can any other drink be used as a substitute? We have Canadian Club whiskey…
Tali- I am not familiar with that drink. I would guess that other drinks would work, though they might not be as flavorful. Add a little Worcestershire sauce with the whiskey to make up for some of the flavor.
Russell van Kraayenburg says
Yum! That bourbon bbq sauce sounds scrumptious!
Can this be frozen?
Shira, I’ve never frozen these, but because they have a lot of sauce, I would assume they would freeze nicely. If you do freeze them, please comment and let us know so others can benefit!
This recipe looks amazing! I’m a little short on time so do you know if I can raise the temp a little and bake only for 3 hours? I’m going to try andhope for the best…
That should be fine!
Was it fine? It’s Erev shobbos so I put it on 300 for 4 hours… Hoping for the best!
Sarah Massry says
This really recipe looks fantastic!! I can’t wait to try it!
Thanks a ton, Miriam!
If I made the sauce to have on hand, how long do you think it would last in the fridge?
There is nothing like homemade bbq sauce. The ribs look delicious. I love sneaky oven BBQ 🙂
Rachel lebow says
Can I use this recipe for pulled brisket? Also I don’t have tomato paste just tomato sauce. Can I sub?
Looks amazing! Can I marinate the meat in this sauce and grill it? Will it be as good/soft?
Sure! The sauce is delicious in any application!
The meat was fall of the bone delicious but the recipe called for way too much sauce could have made a 1/2 and still had left overs.
A bit late to the party. I am sure you probably have commented somewhere but how many people would this feed?
Would like to know if this sauce is sweet
Shira S. says
Hi! These look great. Can I make them in a crockpot? If so how long and what temp. Do i cook them on?
Also, would it add or take away from the recipe if i add onions?