GRILLING RECIPES: Baby Back Pork Ribs and Bourbon Barbecue Sauce . . . The Great Burger
By: Herald Staff and Wire Reports,
Baby Back Pork Ribs and Bourbon Barbecue Sauce
6 baby back pork rib racks
1 cup bourbon
3 tablespoons coarse salt
3 tablespoons (packed) dark brown sugar
3 tablespoons paprika
2 tablespoons ground black pepper
1 tablespoon garlic powder
1 teaspoon ground cumin
2 cups hickory wood chips
2 cups beer
Bourbon Barbecue Sauce (recipe follows)
Arrange ribs in large roasting pan. Pour bourbon over. Chill 30 minutes, turning ribs often. Pour off and discard bourbon.
Whisk salt and next 5 ingredients in medium bowl. Sprinkle spice mixture on both sides of ribs. Let stand 1 hour.
Place wood chips in medium bowl. Pour beer over; let stand 1 hour. Place handful of torn newspaper in bottom of charcoal chimney. Top newspaper with 25 charcoal briquettes. Remove upper rack from barbecue. Place chimney on lower grill rack. Light newspaper and let charcoal burn until ash is gray, about 30 minutes.
Open 1 bottom grill vent. Turn out hot charcoal onto 1 side of lower rack. Using metal spatula, spread charcoal to cover about Zc of rack. Remove 1 cup wood chips from beer and drain (keep remaining chips in beer). Scatter drained chips over coals (avoid using too many wet chips, which may douse the fire). Fill foil loaf pan halfway with water and place opposite the coals on lower grill rack.
Place upper grill rack on barbecue. Arrange ribs on upper grill rack above loaf pan. Cover barbecue with lid, positioning top vent directly over ribs. Place stem of candy thermometer through top vent, with gauge on outside and tip near ribs (thermometer should not touch meat or grill rack); leave in place during cooking. Check temperature after 5 minutes. Use top and bottom vents to maintain temperature between 275 degrees and 325 degrees, opening vents wider to increase heat and closing to decrease heat. Leave any other vents closed.
After 45 minutes, use technique described earlier to light an additional 15 charcoal briquettes in same charcoal chimney set atop nonflammable surface.
When temperature of the barbecue falls lower than 275 degrees, use oven mitts to lift off upper rack with ribs; place rack with ribs on heatproof surface. Using tongs, add hot gray charcoal from chimney to bottom rack. Drain remaining 1 cup wood chips; sprinkle over charcoal. Reposition upper rack on barbecue, placing ribs above loaf pan. Cover with lid. Grill until ribs are very tender and meat pulls away from bones, about 45 minutes longer, brushing with ¾ cup Bourbon Barbecue Sauce the last 15 minutes of cooking.
Transfer ribs to platter. Brush with ¾ cup more barbecue sauce. Serve, passing remaining sauce separately, if desired.
Bourbon Barbecue Sauce
2 cups ketchup
½ cup mild-flavored (light) molasses
1/3 cup bourbon
¼ cup Dijon mustard
3 tablespoons hot pepper sauce
2 tablespoons Worcestershire sauce
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Combine all ingredients in heavy large saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat to medium-low; simmer uncovered until sauce thickens and flavors blend, stirring frequently, about 15 minutes. (Can be made 1 week ahead. Cover; chill.)
Yield: About 2½ cups.
The Great Burger
3 pounds ground chuck
1 to 2 large red onions, diced
Large handful of fresh flat leaf parsley, chopped
2 tablespoons oyster sauce
2 tablespoons ketchup
1 egg yolk
Mix the beef, onions and parsley together. Add the remaining ingredients and mix well.
Divide into six equal portions and roll each one into a large ball. Refrigerate for at least one hour.
Preheat the barbecue for 10 minutes. Place burgers on grill and cook a few minutes on each side over high heat, just until starting to brown. Then move the burgers to the side, where it is slightly cooler, to finish cooking.
Yield: Serves 6.