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Recipes for Ribs Dishes

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1 tablespoon vegetable oil
2 medium onions, finely chopped
1/3 cup bourbon
2 racks pork back ribs, cut into 5-or-6 bone pieces

Heat oil in medium saucepan over medium-high heat. Add onions; cook and stir until tender, about 5 minutes. Stir in bourbon and cook until mixture is reduced to a glaze, about 1 minute. Stir in KEN DAVIS BAR-B-Q-SAUCE. (Can be prepared 1 day ahead. Cover and refrigerate.)

Prepare grill for indirect medium-high heat. Season ribs with salt and pepper. Grill ribs directly over coals until brown, about 5 minutes per side; move them to the side of the grill without coals. Continue grilling, covered until cooked through about 1 hour, turning occasionally. Brush with sauce. Continue grilling and turning every 5 minutes, about 15 minutes longer. Heat remaining sauce to boiling. Serve over ribs.

4 Servings

Recipe adapted from Bon Appetit 30-Minute Main Courses


A couple of years ago, Val Cunningham of St. Paul won second place in the Minnesota Beef Cookoff. Here is her recipe for Melt-in-your-Mouth Beef Ribs:

4 pounds beef chuck flanken-style ribs (or short ribs), trimmed
1 can (8 ounces) tomato sauce
1/2 cup dry sherry
1/4 cup soy sauce
1/4 cup honey
2 tablespoon fresh orange juice
2 tablespoon packed brown sugar
1 teaspoon grated fresh gingerroot
1/2 teaspoon garlic powder

Place ribs in Dutch oven; cover with water and bring to boil on stove top. Reduce heat, cover and simmer 1 1/2 hours or until beef is tender. Drain.

For marinade, combine remaining ingredients in medium bowl; mix well. Reserve 1/2 cup for basting during grilling.

Place ribs, meat-side down, in shallow 9 x 13-inch baking dish. Pour marinade over ribs; cover and marinate in refrigerator for a t least 6 hours, basting occasionally with marinade from dish. Drain ribs; discard marinade in baking dish.

Over low, indirect heat on charcoal grill, barbecue ribs for 25 to 30 minutes, turning and brushing occasionally with reserved marinade. If you prefer, bake in 325 degrees in baking dish, brushing occasionally with reserved marinade, 35 to 40 minutes. Ribs should be brown-tinged and tender when done.

Ken Davis Bar-B-Q Melt-In-Your-Mouth Ribs: Substitute 1 cup KEN DAVIS BAR-B-Q-SAUCE for the tomato sauce. Omit honey, brown sugar and garlic powder.
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