A lot of thought and culinary craftsmanship went into our version of what a thick, succulent barbecue sauce should be; the kind you find at a good local barbecue joint. Slow pouring, smooth bourbon flavors, with the finish of thick molasses; this is a "stick to your ribs" kind of sauce.
Made in USA
Weight
11 oz.
Smoky Peach Whiskey Sauce
Tomato Paste, Brown Sugar, Cider Vinegar, Water, Honey, Molasses, Onion, Bourbon, Dijon Mustard (vinegar, water, mustard seed, salt, white wine, citric acid, turmeric, tartaric acid, spices), Garlic, Worcestershire Sauce (distilled vinegar, molasses, sugar, water, salt, onions, anchovies [fish], garlic, cloves, tamarind extract, natural flavors, chili pepper extract), Canola Oil, Orange Juice Concentrate, Spices, Dried Garlic, Salt, Dried Onion, Xanthan Gum
Bourbon Molasses Barbecue Ribs
Ingredients
- 6 pounds baby back ribs
- One bottle Stonewall Kitchen Bourbon Molasses Barbecue Sauce
- Chicken Stock
Directions:
Place two sides (approximately 6 pounds) of baby back ribs in a large stockpot.
Cover with 50/50 mixture of water and chicken stock. Bring to a boil, reduce heat to a low boil and cook covered 1 hour and 15 minutes. Remove ribs and brush with Bourbon Molasses Barbecue Sauce.
Grill ribs or wrap in foil and bake at 200-250 degree F. for approximately 30 minutes, until meat is tender. If baking place ribs under the broiler a few minutes for a crispy glaze. Baste with additional sauce while cooking.
