Ricardo's Triple Liquor Baby Back Ribs
These savory, sweet and tangy ribs have never been less than a complete success the many times I've prepared them. My compliments range from "absolutely delicious" to the frequent "best ribs ever" followed by a request for my recipe, so here it is. They are fairly easy to prepare, but do however take a bit of time. Enjoy the ribs and don't be afraid to sip on a few of the ingredients.
- Ready In:
- 3hrs 45mins
- 3 racks of baby-back pork ribs
- 12 ounces beer
- 1 large onion, quartered
- 6 garlic cloves, crushed
- 2 cups favorite barbecue sauce (Sweet Baby Ray's)
- 3 -6 ounces favorite whiskey (Jaimeson)
- 1⁄3 cup orange marmalade
- 1⁄4 cup A.1. Original Sauce
- 1⁄4 cup brown sugar
- 3 ounces favorite dark rum (Meyers)
- Cut each pork rack into 3 to 4 pieces.
- In a large pot, boil enough water to fully submerse ribs.
- Add the onion, garlic, ribs, and beer to the boiling water.
- Bring to a slow boil, cover and cook for 30-45 minutes.
- While the meat is cooking, combine BBQ sauce and whiskey in a bowl(mix to taste).
- Remove boiled ribs from pot and liberally coat with BBQ sauce and wrap tightly with aluminum foil.
- Put ribs in a roasting pan in a 200°F oven for 2 hours.
- While ribs are roasting, combine remaining ingredients to make the glaze.
- When the ribs are done roasting, remove from foil and grill over a low heat for about 15-20 minutes, turning 4-6 times and brushing with glaze after each turn.
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This is Outstanding!! Fall off the bone ribs with a great taste. DH said "Make this again" (in "DH language", translation...EXCELLENT)I came across this dish on a forum for "Memorial day...Grilling with Sprits". (translation.. for all the drunks out there please respond) I couldn't wait. (yes I must be a drunk) This sounded OH! so good I just had to make it early. Thanks chef ricardo for posting.