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Baby Back Ribs With Coffee-Bourbon Barbecue Sauce

Type: Pork
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1 cup 237mlBourbon whiskey
1/4 cup 59mlVegetable oil
1 cup 62g / 2.2ozChopped yellow onion
1 tablespoon 15mlEssence = (see Bayou Blast recipe)
1 teaspoon 5mlRed pepper flakes
2 teaspoons 10mlMinced garlic
1   Jalapeņo - seeds and stem Removed, and minced
1 teaspoon 5mlGrated lemon zest
1 cup 237mlKetchup
3/4 cup 177mlBrewed strong black coffee
1/2 cup 80g / 2.8ozDark brown sugar - (packed)
1/4 cup 59mlRed wine vinegar
1/4 cup 59mlFresh lemon juice
2 tablespoons 30mlWorcestershire sauce
2 tablespoons 30mlCane syrup or dark molasses
1 tablespoon 15mlHot red pepper sauce
1/2 teaspoon 2.5mlSalt
1/2 teaspoon 2.5mlFreshly-ground black pepper
2   Racks baby back pork ribs - (abt 4 lbs) - cut in half

Recipe Instructions

Place the bourbon in a small saucepan over medium-high heat. Simmer until reduced to 1/3 cup. Remove from the heat and let cool.

In a large saucepan, heat the oil over medium-high heat. Add the onions, Essence, and red pepper flakes and cook, stirring, until soft, about 3 minutes. Add the garlic, pepper, and lemon and cook, stirring for 30 seconds. Add the ketchup, coffee, sugar, vinegar, lemon juice, Worcestershire, cane syrup, and hot sauce, and bring to a simmer, stirring to dissolve the sugar. Add the bourbon and cook, stirring, for 2 minutes.

Remove from the heat. With a hand-held immersion blender, or in batches in a food processor, puree on high speed until smooth. Adjust the seasoning, to taste.

Place the ribs in a large non-reactive dish and cover with the barbecue sauce. Cover tightly with plastic wrap and let marinate, refrigerated, for 12 to 24 hours.

Prepare a charcoal or gas grill to medium heat. Remove the ribs from the marinade, shaking to remove any excess. Place the rib sections, meaty-side up, in the grill. Cover and cook until marinade starts to set, 10 to 15 minutes. Turn and baste lightly. Cover and grill until nearly cooked through, 10 to 12 minutes. Turn and baste again. Cook uncovered without basting until the sauce is thick and the ribs are completely cooked through, 10 to 15 minutes. Discard any unused marinade.

Remove from the grill and serve hot.

"EMERIL LIVE with Emeril Lagasse - (Show # EM-1F09) - from the TV FOOD NETWORK"


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