Best 8 Honey Bourbon Glazed Smoked Spareribs With Beer Bacon Bbq Sauce And Southwestern Green Chili Mac N Cheese Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Welcome to the culinary journey of a lifetime as we embark on a quest to discover the ultimate recipe for "Honey Bourbon Glazed Smoked Spareribs with Beer Bacon BBQ Sauce and Southwestern Green Chili Mac n Cheese." This tantalizing dish is a symphony of flavors, combining the smoky essence of spareribs, the sweetness of honey bourbon glaze, the savory richness of beer bacon BBQ sauce, and the spicy kick of southwestern green chili mac n cheese. Prepare to tantalize your taste buds as we delve into the secrets of creating this extraordinary dish, ensuring that every bite is an explosion of flavors that will leave you craving for more.

Here are our top 8 tried and tested recipes!

HONEY-BOURBON GLAZED BACON



Honey-Bourbon Glazed Bacon image

Provided by Bobby Flay

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 4

1/4 cup clover honey
2 tablespoons bourbon
12 slices double-smoked, thick-cut bacon
Coarsely ground black pepper

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Combine the honey and bourbon in a small saucepan and bring to a boil over high heat. Remove from heat and let cool slightly.
  • Lay the bacon on the prepared baking sheet and roast for 10 minutes. Brush with some of the honey-bourbon syrup. Continue roasting until deeply caramelized and crispy, another 10 to 15 minutes--the bacon will really crisp as it cools. Sprinkle with 1/4 teaspoon pepper and serve.

MELT-IN-YOUR-MOUTH BOURBON-HONEY GLAZED RIBS



Melt-in-your-mouth Bourbon-Honey Glazed Ribs image

You don't have to be a grill master to make perfect bourbon honey ribs because there is an easy, no-fuss technique that works every single time. And our homemade BBQ sauce will knock your oven-mitts off. It's sweet, spicy and you're going to want to slather it on everything!

Provided by Emily Clifton - Nerds with Knives

Time 5h

Number Of Ingredients 26

4 lbs pork baby back or spare ribs (about 2 racks.)
8 oz apple juice
For the Dry Rub (or use a good store-bought rub:)
2 tablespoons white sugar
2 tablespoons brown sugar
About 1/2 tablespoon ground mustard powder
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
A tablespoon paprika
A tablespoon smoked paprika
1 1/2 tablespoons coarse kosher salt
1/2 tablespoon cracked black pepper
1/2 tablespoon cumin
For the Bourbon-Honey Glaze BBQ Sauce
1/2 cup plus 3 tablespoons honey
1/2 cup bourbon (+ 1 tablespoon at the end)
3 tablespoons hoisin sauce
2 tablespoon Dijon mustard
1 tablespoon gochujang
1 tablespoon dark molasses
1/4 cup ketchup
3 tablespoons cider vinegar
4 teaspoons soy sauce
3 teaspoons Worcestershire sauce
2 teaspoons Chili garlic sauce
1/2 teaspoon ground black pepper

Steps:

  • For the Sauce: Combine all the ingredients (except for 1 tablespoon of the bourbon) in a medium saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by 1/3, stirring often. Sauce should be dark and slightly thickened (about 20 minutes). Turn of the heat and stir in the last tablespoon of bourbon. Sauce can be made up to 4 days ahead and stored in the refrigerator.
  • For the Ribs: Preheat the oven to 225º F. Remove the membrane from the back of the ribs. Slide a sharp knife under the white membrane on the back of the ribs and cut a hole into the membrane. Use your fingers to slide under the membrane and pull it away from the meat. Usually it helps to use a paper towel for extra grip. Remove all of the outer membrane and discard.
  • Pat ribs very dry with paper towels and cut each rack in half (to make them easier to turn later). Sprinkle a good tablespoon of dry rub on each side of the ribs and press until it's well-coated all over. (you should use about 4 tablespoons for 2 whole racks).
  • Lay a large piece of foil on a baking tray and place one rack on it, meat-side up. Fold up 3 sides of the foil to create a rim: pour half the apple juice into this pocket and then fold over and crimp the packet closed. Wrap the packet in a 2nd layer of foil. Repeat with the second rack. Cook for 4 to 4 1/2 hours. The ribs are ready when you can pierce them easily with a fork. Remove the ribs from the oven and set aside. Unwrap the ribs carefully and place them on a baking tray, meat side up. (Ribs can be par-cooked the day ahead and refrigerated at this point. If making the day ahead, let the ribs cool for 20 minutes, then take them out of the foil and place in sealable bags and refrigerate overnight. Let them come to room temperature before the next step).
  • Note: Ribs can be finished in the oven or on a grill. Turn the broiler on high (or prepare a grill with medium-high heat) and set an oven rack about 6 inches from heat. Coat the the ribs well with BBQ sauce. Place the ribs under the broiler or on grill and cook until the sauce just starts to bubble (4-5 minutes). Take them out and apply another coat of glaze and cook again until glaze bubbles and browns (Do not walk away while broiling! They can burn easily so watch carefully). Remove from the broiler or grill, cut the ribs and serve.

AWESOME HONEY BACON BOURBON BBQ SAUCE



Awesome Honey Bacon Bourbon BBQ Sauce image

On New Year's Eve I always serve my smoked pork ribs, slathered in my homemade BBQ sauce. This is a kickin' sauce that really delivers a lot of flavor, and can stand up to the rigors of a slow cooker without breaking down. I have clients that will never use any other BBQ sauce, and so I usually make this sauce by the...

Provided by Andy Anderson !

Categories     Other Sauces

Time 35m

Number Of Ingredients 18

DRY SPICES
1 Tbsp dark brown sugar
1 Tbsp smoked paprika
2 Tbsp chili powder
1 Tbsp ground yellow mustard
1 Tbsp dried sage
1/2 tsp cayenne powder (totally optional)
1 tsp salt, kosher variety
THE SAUCE
8 oz smoked bacon, rough chopped
1 medium yellow onion, rough chopped
4 clove garlic, rough chopped
1 large shot of good bourbon
1/2 c coffee, brewed
1/2 c espresso, brewed
2 Tbsp fresh honey
1 c ketchup, homemade, if possible
1 Tbsp soy or tamari sauce

Steps:

  • 1. Gather your dry ingredients.
  • 2. Gather your sauce ingredients.
  • 3. Rough chop the bacon, onion, & the garlic.
  • 4. Chef's Note: What's a rough chop. A rough chop is when the veggies need to be cut up but they are not a part of the presentation of the dish.
  • 5. Chef's Note: Take a nice big swig of the bourbon... just to make sure it's fresh.
  • 6. Place a skillet over medium heat, and then add the bacon.
  • 7. Cook, stirring regularly, until the bacon begins to brown, but not burn, about 8 to 10 minutes.
  • 8. Add the onion and garlic to the skillet.
  • 9. Continue to cook and stir, until the onions have softened, about 8 to 10 minutes.
  • 10. Add all of the dry ingredients.
  • 11. Chef's Note: The cayenne sends this sauce into the hot category. You can cut that down to a small pinch, or leave it out altogether. When I leave it out, I usually add a bit of cumin as a substitute.
  • 12. Stir until they are combined into the bacon/onion mixture.
  • 13. Chef's Note: Take another swig of the bourbon... just to make sure it's still fresh.
  • 14. Deglaze the pan with a generous splash of bourbon (a nice large shot).
  • 15. Immediately take the pan off heat.
  • 16. Add the contents of the pan to a blender or stand mixer.
  • 17. Add the coffee, espresso, ketchup, honey, and soy sauce.
  • 18. Chef's Note: When I talk about using ketchup in this recipe, I would really hope you choose a homemade variety. Otherwise you are making a condiment out of a condiment. Besides, store-bought ketchup has things in it, other than ketchup. Go homemade... if you can. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/versatile-homemade-ketchup.html?r=1
  • 19. Blend until completely smooth.
  • 20. Store in a glass airtight container, and refrigerate until ready to use. Enjoy.
  • 21. Keep the faith, and keep drinking... err cooking.

BOURBON-GLAZED BABY BACK RIBS



Bourbon-Glazed Baby Back Ribs image

Bourbon adds oaky sweetness to the honey-hoisin-chili glaze.

Provided by Kenny Callaghan

Categories     Bourbon     Mustard     Bake     Super Bowl     Pork Rib     Grill/Barbecue     Honey     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 13

5 tablespoons honey
1/4 cup bourbon
1 1/2 tablespoons hoisin sauce
1 tablespoon Dijon mustard
1 tablespoon plum sauce
1 1/2 teaspoons mild-flavored (light) molasses
1 1/2 teaspoons soy sauce
1 1/2 teaspoons Worcestershire sauce
3/4 teaspoon hot chili paste (such as sambal oelek)*
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 2 1/4- to 2 1/2-pound racks baby back pork ribs
1 cup unsweetened pineapple juice

Steps:

  • Whisk first 11 ingredients in small bowl.
  • Do ahead: Glaze can be made 1 day ahead. Cover and refrigerate.
  • Preheat oven to 350°F. Place long sheet of heavy-duty foil on each of 2 large rimmed baking sheets. Sprinkle rib racks on all sides with salt and pepper. Place 1 rib rack on each foil sheet. Fold up sides of each foil sheet around rib rack to form boat-like shape. Pour 1/2 cup pineapple juice over each rib rack. Fold up foil to seal packets. Bake until ribs are tender, about 1 hour. Remove ribs from foil packets. Transfer to roasting pan; pour any juices from foil over and cool.
  • Do ahead: Can be made 1 day ahead. Cover with plastic wrap; refrigerate.
  • Prepare barbecue (medium heat). Cut each rib rack in half. Grill until browned, brushing frequently with glaze and turning often, about 10 minutes. Cut racks between bones into ribs.
  • *An Indonesian hot chili paste; available at many supermarkets, at Asian markets, and from mingspantry.com.

SMOKED RIBS WITH HONEY-BOURBON GLAZE



Smoked Ribs with Honey-Bourbon Glaze image

Provided by Wanna Make This?

Categories     main-dish

Time 4h15m

Yield 4 to 6 servings

Number Of Ingredients 17

4 cups hickory chips or other wood chips for smoking
1 cup bourbon
2 tablespoons light brown sugar
2 teaspoons kosher salt
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon ground coriander
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
2 racks baby back ribs (about 5 1/2 pounds total), membranes removed
1/2 cup honey
1/2 cup bourbon
2 tablespoons apple cider vinegar
2 tablespoons molasses
1 chipotle chile in adobo, chopped
Kosher salt
Barbecue sauce, for serving

Steps:

  • For the ribs: Put the wood chips in a large bowl with the bourbon and add water to cover. Soak for 1 hour.
  • Position a rack on the lowest level of the oven and preheat to 300 degrees F. Drain the wood chips and spread in the bottom of a large roasting pan.
  • Stir together the brown sugar, salt, cumin, smoked paprika, coriander, garlic powder and black pepper in a small bowl. Rub the spice mixture over the meaty side of each rack of ribs.
  • Set the roasting pan over medium-high heat (see Cook's Note). Cook, stirring occasionally, until the wood chips are smoking. (This can take up to 5 minutes.) Set a metal roasting rack over the chips and arrange the ribs side-by-side. Seal the pan very tightly with several layers of heavy-duty aluminum foil. Place the roasting pan on the bottom rack of the oven and roast 2 1/2 hours.
  • For the glaze: Combine the honey, bourbon, vinegar and molasses in a small saucepan. Bring to a simmer over medium heat. Simmer until reduced by half, about 5 minutes. Remove from the heat and whisk in the chipotle. Season with 1/2 teaspoon kosher salt.
  • After 2 1/2 hours, remove the ribs from the oven and carefully remove the foil. Increase the oven temperature to 425 degrees F. Place the ribs side-by-side on a rimmed baking sheet lined with parchment paper. Brush the ribs with the glaze and roast until they are caramelized and crisp on the edges, 15 to 20 minutes.
  • Transfer the rib slabs to a cutting board and cut between the bones to make individual ribs. Serve with your favorite barbecue sauce.

BOURBON-BBQ GLAZED BABY BACK RIBS



Bourbon-BBQ Glazed Baby Back Ribs image

Slow-cooked ribs, roasted to perfection, finished on the grill with a bourbon-BBQ sauce from Dan Seidman of The Chef Dan.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 4h25m

Yield 4

Number Of Ingredients 23

1 rack baby back pork ribs, outer membrane removed
4 ounces apple juice
Reynolds Wrap® Aluminum Foil
2 tablespoons brown sugar
1 tablespoon sea salt
1 tablespoon freshly cracked black pepper
¼ tablespoon garlic powder
¼ tablespoon onion powder
¼ tablespoon ground coriander
¼ tablespoon dry mustard
⅛ tablespoon cayenne pepper
½ cup ketchup
¼ cup bourbon whiskey
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
½ tablespoon Dijon mustard
1 ½ tablespoons brown sugar
1 tablespoon molasses
1 clove garlic, finely minced
½ tablespoon soy sauce
1 teaspoon onion powder
1 teaspoon freshly cracked black pepper
1 pinch sea salt

Steps:

  • Combine all the ingredients for the dry rub in a small bowl and mix together well.
  • Tear a large enough piece of Reynolds Wrap® Aluminum Foil to place rack of ribs on it and be able to fully cover, meat side up. Evenly coat both sides of the ribs with the dry rub, pressing it in with your hands.
  • Fold up the sides of the foil to create a rim, and pour the apple juice in around the ribs. Fold the foil over the ribs and crimp it to create a tight seal. Tear off one more piece of large foil and wrap the whole thing again to ensure a tight seal.
  • Place the wrapped ribs in the fridge to marinate for 2 hours.
  • Preheat oven to 225 degrees F and cook ribs for about 4 hours. You should be able to easily pierce them with a fork, but they shouldn't be falling off the bone.
  • Combine all the BBQ sauce ingredients in a medium saucepan and bring to a boil over medium heat. Reduce to a simmer and allow the sauce to thicken and reduce by about a third, stirring occasionally.
  • Preheat grill to high heat. Cover the grill rack with Reynolds Wrap® Aluminum Foil. Place the cooked ribs meat side up on the grill and brush the top with a layer of sauce. Close grill until the sauce is mostly dried, about 5 minutes. Brush another layer of sauce on top and close grill for an additional 5 minutes. Remove ribs from grill and lightly brush with one more layer of sauce.
  • Cut the ribs into individual pieces and serve with extra sauce.

Nutrition Facts : Calories 436.9 calories, Carbohydrate 30.9 g, Cholesterol 87.6 mg, Fat 22.5 g, Fiber 1.1 g, Protein 19.4 g, SaturatedFat 8.2 g, Sodium 2018.9 mg, Sugar 25.2 g

BOURBON WHISKEY BBQ SAUCE



Bourbon Whiskey BBQ Sauce image

This is a barbecue sauce recipe using Kentucky bourbon whiskey. For best results, refrigerate for a day or two, allowing the flavors to blend.

Provided by Kevin

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Time 45m

Yield 16

Number Of Ingredients 12

½ onion, minced
4 cloves garlic, minced
¾ cup bourbon whiskey
½ teaspoon ground black pepper
½ tablespoon salt
2 cups ketchup
¼ cup tomato paste
⅓ cup cider vinegar
2 tablespoons liquid smoke flavoring
¼ cup Worcestershire sauce
½ cup packed brown sugar
⅓ teaspoon hot pepper sauce, or to taste

Steps:

  • In a large skillet over medium heat, combine the onion, garlic, and whiskey. Simmer for 10 minutes, or until onion is translucent. Mix in the ground black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce, brown sugar, and hot pepper sauce.
  • Bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes. Run sauce through a strainer if you prefer a smooth sauce.

Nutrition Facts : Calories 107.3 calories, Carbohydrate 16.6 g, Fat 1.8 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 0.3 g, Sodium 629.4 mg, Sugar 14.6 g

HONEY BOURBON GLAZE



Honey Bourbon Glaze image

I love to cook for family and friends, so after really enjoying the Bourbon Glazed Salmon at a local restaurant, I had to have the recipe for their glaze. Unfortunately, they wouldn't part with the recipe and I was determined to be able to prepare it at home. This is what I came up with. It's been a hit...hope you will feel the...

Provided by Elaine Buck

Categories     Other Sauces

Time 20m

Number Of Ingredients 10

3/4 c honey
1/4 c molasses
1/4 c bourbon
2 Tbsp granulated sugar
2 Tbsp pineapple juice
1 Tbsp dijon mustard
1 Tbsp minced garlic
1 tsp soy sauce
1 tsp crushed red pepper flakes
1 tsp hot sauce, adjust to taste

Steps:

  • 1. Combine and whisk together all ingredients in a saucepan and simmer 8-10 minutes. Stir frequently. Do not walk away...it will boil over!
  • 2. Make extra and keep in the refrigerator.
  • 3. If you wish to use it as a marinade, be sure to simmer it for 5-7 minutes after removing your fish/meat before serving it as a dipping sauce.

Tips:

  • Choose the right ribs: Select high-quality pork spareribs with good marbling for maximum flavor and tenderness.
  • Prepare the ribs properly: Remove the membrane from the back of the ribs and season them generously with your favorite rub or spices.
  • Smoke the ribs low and slow: Cook the ribs at a low temperature (225-250°F) for several hours to allow the smoke flavor to penetrate and the meat to become fall-off-the-bone tender.
  • Glaze the ribs: Brush the ribs with a flavorful glaze during the last 30 minutes of cooking to add a sweet and sticky coating.
  • Make the beer bacon BBQ sauce: Combine beer, bacon, brown sugar, and spices in a saucepan and simmer until thickened. This sauce adds a rich and smoky flavor to the ribs.
  • Prepare the southwestern green chili mac n' cheese: Cook elbow macaroni according to the package instructions and mix it with a creamy cheese sauce made with green chiles, corn, and spices. This mac n' cheese is a delicious and flavorful side dish that pairs perfectly with the ribs.

Conclusion:

These honey bourbon glazed smoked spareribs with beer bacon BBQ sauce and southwestern green chili mac n' cheese are a delicious and impressive meal that is perfect for any occasion. With its fall-off-the-bone tender ribs, flavorful glaze, and creamy mac n' cheese, this dish is sure to be a crowd-pleaser. So fire up your smoker and get ready to enjoy this unforgettable barbecue feast!

Related Topics