Monday, March 14, 2011
Mixed Grill w/ Spicy Bourbon Sauce
Happy Monday everybody! Honey Caramel Ice Cream won out the poll (by a landslide!) last Friday, so look forward to that sometime this week. We had a pretty good weekend, going out to dinner with friends and just enjoying this beautiful weather! Which has turned into gray skies and cold rain! What a way to start a week off huh?
It was a beautiful weekend in our neck of the woods. Temps were 65F or above and guess who had to work on Saturday? Me! Couldn't enjoy any of it! Well, any of Saturday, anyway. I did get a pleasant surprise when I came home Saturday night though - found out I got a $2000 scholarship toward the Fall Quarter of Culinary School! Major score!
Good thing I had Sunday off... and the weather was still just as nice. So we took the opportunity to bust out the grill for the first time this year and fire up some good meats!
Adapted from Bon Appetit's recipe
3/4 cup dark brown sugar
6 large garlic cloves, pressed
1/4 cup mild molasses
1/4 cup soy sauce
3 tablespoons rice vinegar
1 & 1/2 tablespoons chili powder
2 tablespoons fresh ginger, minced
1/2 tablespoon Sriracha
salt and pepper, to taste
3 green onion, chopped
1 rack of baby back pork ribs (2 lbs.)
8 beef back ribs (3 lbs.)
8 chicken drumsticks
1 cup beef broth
1 tablespoon bourbon
To prepare your marinade, in a medium bowl, combine brown sugar, garlic, molasses, soy sauce, rice vinegar, chili powder, ginger, and Sriracha. Mix until sugar is dissolved. Season with salt and pepper, to taste, then add green onions.
Sprinkle meats with salt and pepper on both sides. Let sit at room temperature for about 30 minutes.
Place pork ribs and chicken on a large rimmed baking sheet. Place beef ribs in a metal baking pan. Use half of marinade to coat all meats and let sit at room temperature for 1 hour. For remaining marinade, cover and set in fridge until ready to grill.
Position one oven rack in bottom third of oven and another in top third of oven. Preheat oven to 350F.
Add beef broth to metal pan with beef ribs. Place ribs meat-side down on top of broth (if not already in that direction). Cover baking sheet with pork and chicken, as well as pan with beef, tightly with foil. Place chicken and pork on lower rack and beef in top rack of oven.
Bake the chicken and pork for about 45 minutes. Remove from oven and open foil. Cut pork rack into individual ribs pieces and place on a large platter. Place chicken on platter, as well. Bake beef for a total of 2 hours, then remove from oven and open foil. Place beef ribs on platter.
Carefully oil grill racks with a kitchen towel and fire up charcoal grill under medium high heat.
Meanwhile, prepare your bourbon sauce. Pour the pan juices from pork, chicken, and beef baking sheet/pan into a medium saucepan. Carefully spoon off the fat. Boil juices until reduced by half and slightly thickened, about 25 minutes or so. Add bourbon (I used Woodford) and bring mixture back to a boil. Remove from heat and season with salt, pepper, and additional Sriracha, if desired.
Place meats on grill (I had to do this in 2 batches - had enough room for the pork ribs and chicken on the first batch, and then the beef ribs on the 2nd batch) and brush with reserved marinade. Grill until slightly charred, about 10 minutes or so, turning occasionally.
Serve meats with prepared bourbon sauce and your choice of grilled veggies (we stuck with potatoes and asparagus).
This was definitely a great way to kick off the grilling season, let me tell you. We tried to invite people over so we wouldn't seem so gluttonous with all this meat between the two of us, but nobody bit the offer. So they definitely missed out! So next time you need an idea for a barbecue/cookout - let this be your answer! Enjoy your Monday guys!