BBQ Ribs with Honey + Whisky
When you combine Pendleton Mesquite BBQ Sauce with Oregon Growers Northwest Wildflower Honey and a little Pendleton Whisky, the flavor is smoky, smooth, slightly sweet and absolutely perfect. For this recipe, we used the oven, instead of the highly common smoker barbecue method. You might be surprised by this, but if you do it right, slow cooking your ribs will make them moist, delicious and the meat will literally fall right off of the bone. Plan ahead for this one, the ribs need to marinate for 24 hours, preferably. This recipe is worth the wait, it is sure to be a crowd pleasure.
BBQ Pork Ribs with Honey + Whisky
1. Remove the thin membrane that covers the bone side of the ribs.
2. Place the ribs in a baking dish meat side down.
3. Mix together 3 cloves of garlic, 2 cups Pendleton Mesquite BBQ Sauce, 1/3 cup Honey, and 1/3 cup Pendleton Whisky in a medium bowl.
4. Pour sauce over the ribs, making sure to cover all surfaces.
5. Marinate overnight.
6. Preheat the oven to 325 degrees.
7. Remove the ribs from the marinade, but keep the sauce for later.
8. Wrap the ribs tightly in foil, meat side down. Place the ribs on a baking sheet and bake for 2 and a half to 3 hours, until fork tender.
9. After 2 hours, take your reserved sauce and place in a small saucepan over high heat. Add honey and bring to a boil. Turn down and let the sauce reduce for 15 minutes.
10. When the ribs are done, fork tender, remove from the oven and carefully unwrap the foil. Turn the oven to broil.
11. Place the ribs back onto the baking sheet and brush on some of the reduced sauce.
12. Broil for 3-4 minutes. Remove from the oven. Flip the ribs, now meat side up and coat with the remaining sauce. Broil for another 3-4 minutes, making sure to not blacken them, check after 2 minutes.
13. Remove from the oven, slice, and eat!