Ginger Bourbon Pork Spare Ribs

Need something to stick to your ribs when it's cold? Nothing like meaty baby back pork spare ribs in a ginger miso bourbon sauce.

The smokey butter bourbon flavor infuses the meat as jalapeño and ginger offset with sharper, spicier notes. Red miso gives the sauce a rich umami quality, balanced with a sweeter tomato backdrop.

These are browned and braised, not grilled - for a moist, saucy finish.

2 lb meaty baby back pork spare ribs

2 shallots, peeled and finely diced

1 jalapeno pepper, finely diced

2 cloves garlic, minced

1-inch fresh ginger, peeled and minced

2 Tbsp tomato paste

2 Tbsp red miso

1 cup Bourbon

A few hours before cooking, salt the ribs generously.

In a Dutch oven or pot, brown the ribs in a dash of olive oil on each side well. Remove ribs to a plate.

Add the shallots and jalapeño pepper to the pot and sauce for about 5 minutes, until beginning to soften. Add the garlic and ginger and continue cooking for another 2-3 minutes.

Preheat oven to 375F. Return the ribs to the pot.

Add the tomato paste. Turn the ribs in the tomato paste and cook for about 3-5 minutes. Cooking the tomato paste this way, develops the flavor and brings out its umami qualities. Stir in the miso and bourbon. Add just enough water to almost (but not completely) cover the ribs.

Make sure the tomato paste and miso blend well into the liquids. Bring to a gentle boil, cover and place Dutch oven in the oven. (If not using an oven-going Dutch oven, reduce heat on stove to a simmer).

Cook ribs for about 30-45 minutes, stirring a few times, until the ribs are well cooked but not completely falling off the bone, but close.

Remove ribs to a plate. Stir the sauce to mix well. Season with salt and pepper, to taste. Serve ribs, covered with a bit of sauce over some white rice, if desired.

Serves 4.

Comments

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