Ingredients:
2 cups Makers Mark
1 bunch cilantro – cleaned and roughly chopped
4 cloves garlic, peeled and minced
¼ cup fresh ginger, peeled and chopped
1 tablespoon coriander seeds
1 tablespoon mustard seeds
1 teaspoon ground cumin
1 teaspoon cayenne
1 teaspoon curry powder
1 tablespoon Dijon mustard
¼ cup dark brown sugar
2 tablespoons kosher salt
1 rack of peeled pork spare ribs
3 tablespoons butter
½ white onion, peeled and diced ½”
1 cup pineapple juice
1 cup tomato juice
1 cup ketchup
1 cup water
Fresh cilantro leaves, for garnish
Fresh red radish, for garnish
Instructions:
1. In a large bowl, mix the Maker’s Mark®, cilantro, garlic, ginger, garlic, cumin, cayenne, curry, mustard seeds, Dijon and brown sugar and salt until well combined. Pour into a shallow baking dish. Submerge the full rack of ribs in the marinade and refrigerate over night.
2. Preheat the oven to 400°F. After 24 hours, remove the ribs, brushing off any excess marinade and spices (reserve the marinade for the barbecue sauce), and place on baking sheet and roast in the oven for 45 minutes. Remove the rack from the oven, wrap the ribs tightly in foil and cool in the refrigerator for at least 3 hours.
3. Heat the butter in a medium saucepan over medium-high heat. Add the diced onion and cook for 10 minutes, stirring often. Add the marinade liquid and all of its components, the pineapple and tomato juice, ketchup, and water. Cook this mixture for 45 minutes on a medium simmer, stirring occasionally.
4. When the ribs have cooled down, slice them in between each bone to separate them from the rack and place in a large mixing bowl. Strain the barbecue sauce through a fine mesh sieve and pour over the ribs, tossing to thoroughly coat them.
5. Place the individual ribs in a single layer in an ample-sized baking dish, pouring the excess barbecue sauce over the ribs, and return to the oven. Lower the heat on the oven to 350°F and bake for an additional hour, turning the ribs occasionally to insure sauce coverage.
6. The ribs will be tender and the sauce should glaze the ribs during the baking process. Serve hot with picked cilantro leaves, thinly sliced radishes, and Maker’s Mark® “chilled neat”.
