Bourbon pineapple ribs really pack a punch of robust flavor. You are gonna love this stuff!
Take a look at what my friend Audrey from the Melady Cooks food blog had to say about this magnificent recipe:
The bourbon and the pineapple were strong flavors in the sauce. We loved the way they complimented the pork ribs. This time I made Parmesan roasted potatoes, steamed cauliflower and cucumber slices as sides. The meal was delicious. I had a little sauce leftover and used it on the leftover ribs to perk them up the next day for lunch.
You are right about that, Audrey! I felt like I was eaten pork that had spent some time at the tavern before getting slaughtered LOL! This recipe was excellent!
3 lbs boneless country-style pork ribs; cut into single pieces
salt and pepper
1 cup crushed Dole pineapple with juice
1/2 cup Heinz ketchup
1/4 cup molasses
1/4 cup prepared French’s yellow mustard
1/4 cup brown sugar; packed
2 tablespoons red cider vinegar
1/2 teaspoon Worcestershire
1/2 teaspoon garlic powder
1/2 teaspoon McCormick onion powder
1/4 cup bourbon (more or less to taste)
Preheat oven to 350°F.
Salt and pepper both sides of ribs and sear in a heated skillet over medium high heat until browned and caramelized on both sides.
While the ribs sear, add rest of ingredients to a small saucepan and bring to a bubble. Turn off heat and let set until ribs are done searing.
Place seared ribs in a Dutch oven and cover with half of the sauce. Place Dutch oven in the oven and set timer for one hour.
After an hour, ladle the remainder of the sauce over the ribs. Return Dutch oven to the oven and set timer for another 30 minutes.
After 30 minutes remove from the oven and serve.
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Quick Tip: Serve these yummy bourbon pineapple ribs with a side of mashed potatoes and asparagus spears.
Recipe and image courtesy of Melady Cooks.