These Tennessee whiskey pork cannies They are a dinner with an easy and healthy cream that is perfect for weekdays or evenings of appointments! The tender and juicy pork ribs are fried and spread in a sweet and spicy whiskey sauce.
How much do you love a good juicy pork chop? Probably not as much as you are about to love these Good juicy pork ribs.
One of the main reasons why people avoid pork ribs is that they expect to be dry, shelled and rubbery. But trust me on this: when they did well, pork ribs can have the same consistency as a juicy steak.
These Pork ribs from Tennessee’s whiskey are perfect for crazy nights of the week, but have the flavor of having spent the entire evening to cook in the kitchen. They are humid and tender and suburb in a tasty cane sugar whiskey sauce.
Let’s do this!
What do you need to make this recipe
- Whiskey and apple cider – The base for both the marinade and the sauce. You can use whiskey or bourbon!
- Brown sugar, apple cider vinegar, fasting mustard, vanilla and cayenna pepper – These ingredients are slammed together with whiskey and cider to form a marinade for the pig. That same marinade is also used as a sauce to serve!
- Pork ribs -Us the 1 “thick pork ribs for the best results. We also love the simplicity of the thick pork ribs in the fryer.
- Salt and pepper – An easy way to season the pork ribs after they married.
- Vegetable oil – used to fry the ribs.
- Butter – Use not salty butter so that you can control the sauce of the sauce. You can always add salt to taste!
How to prepare the pork ribs of the Tennessee whiskey
These pork ribs could not be easier to make.
Marinate Summarizing Bourbon or whiskey together, cider, sugar, vinegar, mustard, vanilla and cayenna.
Measuring ¼ cup marinata and pour it into a bag with zip closure. Add the pork ribs and rotate to cover. Marinate for 1-2 hours. Book the remaining Bourbon mix for later.
Turn on the pork ribs, season with salt and pepper and preheat the vegetable oil over medium-high heat. Add the ribs and cook Until golden. Transfer to a plate and cover.
In the same pan, Add the rest of the whiskey mixture. Bring to a boil e Cook until it thickens.
Reduce the heat, add any juices from the ribs to the pan, then Add additional vinegar and butter. Simmer Until he thickens, then remove from that.
Add the pork ribs Back in the pan and runs to cover. Rest for 5 minutes, then serve!
What kind of pork ribs to use
I use the bone pork ribs of 1-1te thick “. I always go with the bone because the bone actually helps the meat to cook evenly. It also helps to preserve a little of the humidity of the meat. Whatever to prevent a pork chop from drying is a good idea.
If you prefer truly boned, you can follow that road, it will only be more susceptible to the following.
How long should you cook pork ribs?
PUCCO the pork ribs in oil for anywhere for 6-8 minutes On each side. The ribs should be golden brown enough before removing them from the heat.
Keep in mind that these guidelines are 1-1½ thick ribs. If you are using pork ribs of different sizes, the cooking time will be different.
Why are my pork ribs dry?
THE Number 1 The reason why pork ribs come out are too cooked. I understand. Nobody wants to capture foods of food origin. However, as long as the interior The pork temperature is 145ºF, The meat is fine!
There may still be a pinch of rose when cutting yourself, but this also means more humidity that makes a Huge difference.
Suggestions
I have always put the pig on the counter 30 minutes before cooking it. This helps him to cook more uniformly.
After pork ribs immerse themselves in the marinade, they dry them gently with paper towels to remove any excess humidity. This helps them to get that crunchy outside.
The oil should be hot before adding pork ribs.
But don’t overwhelm the pan. I don’t recommend cooking more ribs than those at the same time. The pork ribs will cool too much the oil temperature and will not be crunchy.
Let the pork ribs rest for at least 5 minutes before cutting them towards them so that the juices can settle. If you cut them too soon, the humidity will run out and the meat will be dry.
Serve suggestions
These Tennessee whiskey pork ribs are delicious with one side of rice, potatoes of potatoesor roasted vegetables!
How to store
The remaining pork ribs will last in an airtight container in the fridge for 3 days. They can also be kept in the freezer for a maximum of 3 months. To heat, Defrost in the refrigerator if frozen, then heat the stove until he warmed up.
More inspiration for pork cuts
More inspiration for pork cuts
If you tried these low -cut ribs, evaluate the recipe and let me know where you found it in the comments below.
I am inspired by your feedback and comments! You can also participate in the adventures on Instagram @GirlCarnivore, Twitter AND Facebook.
Prepare a tenenessee whiskey sauce for pork ribs. Preferably, use the bone in pork ribs for the best results.
Prevent the screen from going to sleep
In a small bowl, beat the bourbon (or whiskey if it is used), cider, sugar, 2 aceto tea, mustard, vanilla and cayenne.
Measure 1/4 and transfer to a large reconstruction bag.
Add the pork ribs and turn to cover. Leave to marinate for 1-2 hours.
Book the remaining Bourbon mixture for later.
When it is ready to cook, dry the pork ribs, season with salt and pepper
Discard the marinade in the bag.
Preheated a large pan with vegetable oil over medium-high heat.
Place the chops in pan 2 at a time and cook until golden, about 6-8 minutes on each side.
Move to a plate and cover to stay warm.
In the now empty pan, add the reserved whiskey mixture.
Scrape any golden pieces and bring to a boil.
Cook until it thickens, from 3 to 5 minutes.
Reduce the low heat and add any juices from the ribs to the pan, together with the vinegar of 2 tea and the remaining butter.
Leave to cook over low heat until it thickens, from 2 to 3 minutes.
Remove from the heat.
He reports the ribs in the pan and runs to cover.
Leave the chops to rest for 5 minutes in sauce before serving.
Any whiskey style will work if you don’t have a tennessee bourbon or a similar at hand. Alcohol kitchen from the plate.
Calories: 447Kcal | Carbohydrates: 9G | Protein: 35G | Fat: 20G | Saturated fat: 8G | Cholesterol: 125mg | Sodium: 139mg | Potassium: 613mg | Sugar: 8G | Vitamin A: 110Iu | Vitamin C: 0.2mg | Soccer: 37mg | Iron: 1.1mg
