One of the rare times I’ve actually gone grocery shopping with my P.S. (Personal Shopper/hubby) ended up with me saying “sure, I’ll make some ribs in the crockpot!” I had found a new BBQ sauce recipe that not only had my lovely bourbon in it, but one of my favorite fruits, pineapple! Bourbon and pineapple in a BBQ sauce, spread over tender pork ribs? If there are ribs in heaven, these are those! Something like that.
I prepared my BBQ sauce the evening before I planned to put ribs in the crockpot. As directed, I measured all of the ingredients into a large saucepan. After reading the blogger’s comments on the heat I reduced the amount of chipotle powder and bourbon. I’m not a spicy food fan. I placed the saucepan on medium high heat until the sauce came to a boil.
I reduced the heat to medium low and let the sauce simmer for about 45 minutes. I peeked at it occasionally and at 45 minutes it was reduced in volume to half and was nice and thick.
I let the sauce cool then stored it in a covered container in the fridge overnight. Of course I stuck my finger in the sauce and then licked it. Cook’s prerogative! Oh my, they were going to be some flavorful ribs!
The next day I salted and peppered the ribs then placed them into the crockpot with an inch of water. I covered the crockpot with the lid and set the heat on low. I set my timer for 4 hours.
When my timer went off 4 hours later I removed the ribs and drained off the liquid in the crockpot. I returned the ribs to the crockpot and took the BBQ sauce from the fridge. Using a brush I generously slathered the BBQ sauce all over the ribs, using about a cup of the sauce. I replaced the cover and set my timer for an hour.
When my timer dinged I spread another 1/2 cup of sauce over the ribs and replaced the cover again. After another hour of cooking I carefully removed the ribs and they were ready to serve for dinner. I can’t describe the smell of these ribs, it was pungent and made my mouth water!
We devoured the ribs and agreed it was an excellent tasting BBQ sauce. The bourbon hits your palate first, followed by the sweetness of the brown sugar and ending with a punch from the chipotle sauce. The sauce has a lot going on, all of it good. I have some sauce left over and I’m already excited about what I’m going to us it on!
With the leftover ribs I shredded them and put them back into the liquid from the crockpot. I added a little more BBQ sauce and stirred. I refrigerated the pork and it was great reheated on buns for a couple more meals!
Pineapple Bourbon BBQ Sauce
1 cup ketchup
1 1/2 cups brown sugar
3/4 cup pineapple juice
1/2 cup bourbon
1/3 cup molasses
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chipotle chili powder (I used a teaspoon of chipotle sauce from a jar of chipotles)
Put ingredients into a medium-sized saucepan and bring to a boil. Reduce heat and simmer for 30-40 minutes, until thickened and reduced in half.
Store in covered container in the fridge for up to a week or freeze for several months.
Makes about 1 1/2 pints of BBQ sauce
Adapted from Cooking with Curls