Bourbon Ribs

The American Country Inn and Bed & Breakfast Cookbook Volume Two, 1990

2 1⁄2 hours — 4 Servings

Ingredients

4	pound	beef or pork ribs
1	medium	onion (chopped)
1⁄2	cup	light molasses
1⁄2	cup	ketchup
2	teaspoon	orange peel (finely shredded)
1⁄3	cup	orange juice
2	tablespoon	vegetable oil
1	tablespoon	vinegar
1	tablespoon	steak sauce
1⁄2	teaspoon	prepared mustard
1⁄2	teaspoon	worcestershire sauce
1⁄4	teaspoon	garlic powder
1⁄4	teaspoon	salt
1⁄4	teaspoon	pepper
1⁄4	teaspoon	hot pepper sauce
1⁄8	teaspoon	cloves
1⁄4	cup	bourbon

Instructions

In a large Dutch oven or saucepan combine the ribs with enough water to cover and bring to a boil. Reduce heat, cover, and simmer for 40 to 55 minutes, until the ribs are tender. Remove from the heat and drain thoroughly.

In a medium saucepan combine the remaining ingredients. Bring the sauce to a boil and gently simmer uncovered for 15 to 20 minutes.

Grill the ribs over slow coals for about 45 minutes, turning every 15 minutes and basting with the sauce. Extra sauce can be serve with the meat.