COME AS A FRIEND, LEAVE AS FAMILY.
SIE MÜSSEN DAS GESETZLICHE MINDESTALTER FÜR DEN KONSUM VON ALKOHOL ERREICHT HABEN, UM DIESE WEBSITE ZU BETRETEN.
For the ultimate rack of ribs, marinating is worth every extra second you can spare. After that, they’re best cooked in the oven, then finished on the barbecue. The sauce included here is a marinade, cooking sauce, and glaze all in one, so all of the awesome flavor is carried right through to the final dish.
3 ¼ lb. or 3 racks of pork
½ cup tomato ketchup
For the marinade
3 tablespoons Jim Beam® Bourbon
3 tablespoons dark soy sauce
2 tablespoons balsamic vinegar
2 tablespoons dark brown sugar
½ tablespoon tomato paste
1 teaspoon ground cumin
½ teaspoon mustard powder
¼ teaspoon smoked paprika
Mix the marinade ingredients together in a small saucepan set over medium-low heat and simmer for 3 to 5 minutes. Set aside to cool completely.
Remove the thin membrane from the underside of each rack of pork and discard it.
Place one large food bag inside another to create a double layer. Add the ribs and marinade, squeeze out the air, and seal the bags. Marinate the meat in the refrigerator for approximately 4 hours, turning the bag over occasionally.
When ready to cook, preheat the oven to 350℉. Place the ribs and all of the sauce into a large roasting pan, cover tightly with aluminum foil, and roast for 1 ½ hours.
