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Bourbon Rib Glaze

This also comes from the new authority on barbecue, Bill and Cheryl Jamison’s Smoke and Spice. This glaze produces some of the tastiest ribs my family has ever enjoyed. Jeffrey claims they’re the best. Apply it when the ribs are almost done, allow to bake on for fifteen minutes then apply again. Fifteen minutes later apply once more as the ribs go to the cutting board.

2 tablespoons unsalted butter
2 tablespoons vegetable oil
2 medium onions, minced
¾ cup your favorite bourbon
cup ketchup
½ cup cider vinegar
½ cup fresh orange juice
½ cup pure maple syrup
⅓ cup dark unsulphured molasses
2 tablespoons Worcestershire sauce
½ teaspoon freshly ground black pepper
½ teaspoon Salt


In a large saucepan melt the butter with the oil over medium heat. Add the onions and sauté for about 10 minutes, or until they begin to turn golden. Add remaining ingredients, reduce heat to low and cook until mixture thickens, about an hour to an hour and a half, stirring frequently. Allow to cool before using, it will get sticky and gooey.


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