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.
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.