I love barbecue, and I love screwing with traditional recipes. This combines both! I think this recipe started a couple of 4^th of Julys ago when I was looking for some “all American” food to whip up for an Independence Day celebration; I took a recipe from Bon Appétit and messed with it until I had a recipe based on what I had in the house!

I’ve made this a bunch of times, and it always goes down a treat; well except for the time Brent made that smoke vortex out on the patio when he was grilling them…that kinda sucked. But they still tasted awesome!

My beer pick to match with these is Ommegang Abbey Ale or if you’re looking for something a little lighter, I suspect (and may even try tomorrow) the newly released Southern Tier Farmer’s Tan may go down as a great match! Plus BX Beer Depot has both of them on the shelf this second – go get some!

For a wine, I LOVE to match a Shiraz-Viognier with barbecue; it just plays off the flavours so well. The pepperiness of the Shiraz is mellowed by the Viognier, but plays up to the spiciness in the barbecue sauce. Heavenly. I suggest the super-great-value Yalumba Shiraz Viognier, less than $10 a bottle at Total Wine – YUM!

Here’s the recipe if you want to try your hand at it:

FOR RIBS:

4 lbs country style boneless pork ribs

1 cup bourbon

3 tablespoons coarse salt

1 teaspoon cayenne pepper

3 tablespoons dark brown sugar

3 tablespoons paprika

2 tablespoons ground black pepper

1 tablespoon garlic powder

1 teaspoon ground cumin

FOR BBQ SAUCE:

3 cups canned tomato puree (or sub 2 cups of ketchup if desperate)

1/2 cup dark sugar

1/2 cup bourbon

1/4 cup Dijon mustard

2 tablespoons Sambal Oelek*

2 tablespoons Worcestershire sauce

2 teaspoons paprika

½ medium onion chopped very finely**

6 cloves of garlic chopped very finely**

Couple tablespoons of olive oil (don’t care what virgin level it is)

* Sambal Oelek is a chili based sauce used in mostly asian cooking; you can find it at any asian market. I think it works better than hot sauce here.

**I throw both the onion and the garlic in the mini food-pro; easier!

On medium heat, throw the onion and garlic into a heavy saucepan with a couple tablespoons of olive oil till the onion is soft and translucent. Add all the remaining ingredients and bring to a boil, stirring occasionally. Reduce heat to medium-low; simmer uncovered until sauce thickens – stir frequently or it will stick! About 15 minutes.

Arrange ribs in large roasting pan. Pour bourbon over. Chill 30 minutes, turning ribs often. Pour off and (sorry!) toss the bourbon. Combine all the dry ingredients in medium bowl. Sprinkle spice mixture on both sides of ribs and massage in. Let stand about 2-4 hours.

Grill on medium-high heat, brushing with 3/4 cup barbecue sauce the last 15 minutes of cooking. Move ribs to a plate and brush with 3/4 cup more barbecue sauce. Serve, with remaining sauce.