Monday, June 9, 2014
Sweet Ribs with Bourbon Barbecue Glaze
2 tablespoons unsalted butter
1/2 medium sweet onion, such as Vidalia, finely chopped
1 large habanero chile, seeded and minced
3/4 cup cherry preserves, preferably sour cherry
1/3 cup fresh lime juice
1/2 cup bourbon
Freshly ground black pepper
3-1/2 pounds ribs
1 . In a medium saucepan, melt the butter. Add the chopped sweet onion and cook over moderate heat, stirring occasionally, until the onion is softened and lightly browned, about 5 minutes. Add three-fourths of the minced habanero chile and cook for 1 minute, just until softened. Scrape the onion and habanero into a blender, add the cherry preserves and lime juice and bourbon and puree until smooth. Return the cherry glaze to the saucepan and bring it to a boil over moderately high heat. Stir in the remaining minced habanero chile and season the glaze with salt and black pepper. Transfer the glaze to a small bowl.
2 . Light a grill or preheat a broiler and position a rack 8 inches from the heat source. Season the ribs all over with salt and black pepper and grill over moderately high heat, turning occasionally, until lightly charred and crispy, about 20 minutes. Alternatively, broil the ribs for about 20 minutes, turning occasionally, until they are crispy.
2 . Transfer the ribs to a large bowl and toss with one-third of the cherry glaze. Return the wings to the grill or broiler and cook, turning once, just until sticky and caramelized, about 2 minutes. Return the ribs to the bowl and toss with another one-third of the cherry glaze. Transfer the glazed ribs to a serving platter and serve with the remaining glaze on the side.
Make Ahead The cherry glaze can be refrigerated for up to 3 days. Bring to room temperature before using.
Fresh, berry-rich Syrah from Washington state.