Grilled Baby Pork Ribs With A Whiskey Vanilla Glaze
Grilled Baby Pork Ribs With A Whiskey Vanilla Glaze
A delicious sticky whiskey vanilla glaze that’s perfect for these grilled baby pork ribs and works with a variety of meats from chicken, pork, fish, lamb or beef.
This recipe is created in Partnership with Black Juice Vanillas. All thoughts and opinions are 100% mine. Thank you for supporting the brands I work with that make it possible to create recipes at Miss Kabaki.
When you think of meat glazes, rarely do you think of vanilla, but I assure you it works. This whiskey vanilla glaze works with almost all kind of meats, from pork, chicken, beef, lamb or fish as it helps seal in the moisture and bring out the natural sweetness of any meat.
I’m always looking for unique meat glazes and I think this whiskey vanilla glaze on these grilled baby pork ribs just tops it. The combination of Black juice pure vanilla extract and Madagascar vanilla paste with whiskey adds a vibrant vanilla taste to these rib racks.
How to Make The Whiskey Vanilla Glaze for These Grilled Baby Pork Rib Racks
You’ll need the following ingredients for the glaze
- Whiskey of choice
- Brown sugar
- Black juice pure vanilla extract
- Black juice Madagascar vanilla paste
- Butter
Place everything on a saucepan over medium heat and bring to boil. Cook for about 6 minutes as you stir constantly until the mixture turns into a syrup-like glaze. The alcohol will reduce and the mixture will be syrupy. Set the glaze aside as you prep the rib racks.
Perfect Rub for These Sticky whiskey vanilla ribs
You’ll need to make the rub by mixing your favorite spices. I used garlic powder, ginger powder, paprika, cayenne, salt and pepper. You’ll rub this spice mix unto the racks and use your fingers to rub it in. Be a little generous with the spice rub.
After this, heat your grill pan or if using an oven preheat it to 180c then place your racks onto the grill rack. If using the pan heat some oil and place the racks. Let the ribs sear until brown but be careful not to burn the spices. Start rubbing the racks with the whiskey vanilla glaze on both sides and let the ribs cook for 15 minutes. Add the glaze as much as you wish, preferably baste twice. Keep some glaze for while serving.
Let the meat rest for at least 5 minutes before cutting.
Next time you’re looking for a meat glaze try this whiskey vanilla glaze as it works with a variety of meats. I look forward to seeing all your creations. Check out Black Juice Vanillas for their quality vanilla products.
OTHER VANILLA BASED RECIPES
Grilled Baby Pork Ribs With A Whiskey Vanilla Glaze
Equipment
- Double sided Pan (optional)
Ingredients
- 1 kg Baby pork ribs racks
- 3 tbsp Garlic Powder
- 1 tbsp Ginger powder
- 2 tbsp Paprika powder
- 1 tbsp Cayenne chili
- Pinch Sea salt & pepper
- Olive oil (for grilling)
Whiskey Vanilla glaze
- 1/2 cup Whiskey of choice
- 1/2 cup Brown sugar
- 2 tbsp Pure vanilla extract
- 2 tbsp Ugandan vanilla paste
- 1/3 cup Butter
Instructions
- Start by making the rub by mixing all the spices for the rub together then rub the spices into the racks using your fingers. Spread generously. Set the racks aside.
- Make the glaze by adding whiskey of choice, brown sugar, butter, vanilla extract and vanilla paste in a saucepan and bring to a boil over medium heat. Boil until to turns like a syrup about 6 minutes as you whisk constantly.
- You can use a grill pan or the oven to grill your meat. If using a grill pan, place it over medium high heat and add some olive oil. Let the oil get hot then place the racks on the grill pan. Let it sear until brown but be careful not to burn the spices. If using an oven preheat to 180c and rub the grill rack with some oil, place the rib racks onto the grill and cook for 10 minutes then start basting the glaze.
- After browning on both sides, start basting, spreading the whiskey vanilla glaze generously onto the racks and let them cook and brown.
- Reduce heat and let the racks cook for about 15 minutes as you keep rubbing the glaze unto the racks on both sides. Keep some glaze for when serving.
- Keep checking to avoid burning it. After 15 minutes let the meat rest for 5 minutes before cutting.
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