Table of Contents
Welcome to our Bourbon Glazed Baby Back Ribs with Jalapeño Cornbread recipe! This dish brings together the sweet, smoky flavors of bourbon-glazed ribs with the spicy, comforting taste of homemade jalapeño cornbread. The tender and flavorful ribs are glazed with a sweet and smoky bourbon sauce that complements the heat of the jalapeño cornbread. This combination creates a symphony of flavors that will delight your taste buds and make this dish a hit at any gathering.
To recreate this hearty dish at home, you’ll need the following kitchen equipment:
- Grill or oven: For cooking the baby back ribs to perfection.
- Baking pan: For baking the cornbread.
- Mixing bowls: For preparing the bourbon glaze and cornbread batter.
- Saucepan: For simmering the bourbon glaze.
- Basting brush: For applying the bourbon glaze to the ribs.
- Knife and chopping board: For prepping the ingredients.
For the Bourbon Glazed Baby Back Ribs:
- 2 racks of baby back ribs
- Salt and pepper to taste
- 1 cup of bourbon
- 1/2 cup of brown sugar
- 1/4 cup of soy sauce
- 2 cloves of garlic, minced
- 1 teaspoon of smoked paprika
For the Jalapeño Cornbread:
- 1 cup of yellow cornmeal
- 1 cup of all-purpose flour
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 1 cup of buttermilk
- 1/4 cup of vegetable oil
- 2 large eggs
- 1 jalapeño pepper, finely chopped
- 1 cup of grated cheddar cheese
Bourbon Glazed Baby Back Ribs:
- Preheat your grill or oven to 275°F (135°C).
- Season the ribs with salt, pepper, and smoked paprika.
- Place the ribs in a baking pan and cook for 2 hours.
- While the ribs are cooking, prepare the bourbon glaze. Combine the bourbon, brown sugar, soy sauce, and minced garlic in a saucepan. Bring to a boil, then reduce to a simmer and cook until the glaze has reduced by half.
- After 2 hours, baste the ribs with the bourbon glaze. Return to the oven and cook for another hour, basting every 20 minutes.
- Preheat your oven to 375°F (190°C) and grease a baking pan.
- In a large bowl, combine the cornmeal, flour, baking powder, and salt.
- In another bowl, whisk together the buttermilk, vegetable oil, and eggs.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the chopped jalapeño and grated cheese.
- Pour the batter into the greased pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Tips and Tricks
Achieving the best results for this dish involves a few key steps:
- For the ribs: Make sure to baste the ribs with the bourbon glaze several times during cooking. This not only adds flavor but also helps to keep the ribs moist and tender.
- For the cornbread: Adding the jalapeños to the batter ensures that the spicy kick is evenly distributed throughout the cornbread. Also, let the cornbread cool slightly before slicing to maintain its structure.
- Variation: If you prefer less heat, consider reducing the amount of jalapeños in the cornbread or substitute them with bell peppers for a milder flavor.
- Dietary preferences: Consider using a hearty vegetable like portobello mushrooms instead of ribs and a vegan bourbon glaze for a vegetarian version.
Serving the Dish
- Cut the ribs into individual servings.
- Slice the cornbread into squares or wedges.
- Serve the ribs and cornbread together on a plate, with extra bourbon glaze on the side for dipping if desired. Enjoy your Bourbon Glazed Baby Back Ribs with Jalapeño Cornbread!
We hope you enjoy making and tasting this Bourbon Glazed Baby Back Ribs with Jalapeño Cornbread recipe as much as we do. Your feedback is invaluable to us, so don’t hesitate to share your experience in the comments section. We’re also excited to invite you to explore our other recipes on the blog. Whether you’re a seasoned cook or a beginner in the kitchen, we’re sure you’ll find a recipe that will suit your taste buds and cooking style. Happy cooking!