Maple-Bourbon Baby Back Ribs with Caramelized Onions.
Choose baby back ribs, which are tender, flavorful, and cook quickly. Aim for 2-3 pounds of ribs. Ensure that the ribs are evenly trimmed, with excess fat removed for a cleaner taste.
Before cooking, remove the membrane from the back of the ribs for better flavor penetration. Use a knife to loosen the membrane at one edge, then pull it off using a paper towel for a firmer grip.
Preheat your grill to medium heat. Place the ribs on the grill, bone side down, and cook for about 1.5-2 hours, flipping every 20 minutes. During the last 15-20 minutes of cooking, baste the ribs with the maple-bourbon glaze to caramelize and create a sticky finish.
Preheat the oven to 300°F (150°C). Place the ribs on a baking sheet lined with foil and cover them with foil. Roast for 2.5-3 hours until tender. In the last 30 minutes, uncover the ribs and brush with the glaze for a glossy finish.
During the last 10-15 minutes of cooking, brush the maple-bourbon glaze onto the ribs several times, allowing it to caramelize and coat the ribs in a sweet and smoky finish. This will enhance the depth of the flavors.
Once cooked, remove the ribs from the grill or oven and let them rest for 10 minutes. This allows the juices to redistribute within the meat. After resting, slice the ribs between the bones for serving.
Top the sliced ribs with the caramelized onions, allowing their sweet, rich flavor to complement the smoky maple-bourbon glaze. The onions add a savory, slightly tangy touch that balances the sweetness of the ribs.
Enjoy your Maple-Bourbon Baby Back Ribs with Caramelized Onions! The combination of smoky, sweet, and savory flavors will make this dish a standout at any gathering. Let me know if you need more tips or suggestions!