Maple Bourbon Ribs are a tailgating necessity, among many other snacks, for chef Owen McGlynn of Asheville Proper, Asheville, North Carolina.
“I’m originally from Ohio, so cheering on the Browns and Buckeyes was a family affair when I was growing up. We’d gather for a potluck feast of grilled wings, ribs, and sausages as well as the classic game-day items like beanie weenies or swedish meatballs. My mom makes the best buffalo chicken dip and of course, we always had to have the chocolate-covered peanut butter bites, (Buckeyes)!”
-Owen McGlynn
recipe 
yields
1 rack
Baby back ribs, 1 rack
1 cup of beer
Salt and Pepper
1/2 cup maple syrup
1/2 cup bourbon
1/4 cup ketchup
1/4 cup dijon mustard
1/4 cup brown sugar
6 tablespoons apple cider vinegar
1 tablespoon garlic, minced
1 shallot, minced
1 tablespoon chili flake
1/8 teaspoon cinnamon
2/3 cup pumpkin seeds
2 garlic cloves
1 cup flat leaf parsley
2 tablespoons lemon juice
1/2 teaspoon salt
1 teaspoon ground black pepper
2 tablespoon extra virgin olive oil
4 lbs. sweet potatoes (6 large)
1/2 cup heavy cream
4 tablespoons butter, melted, browned (1/2 stick)
2 teaspoons Kosher salt
1 teaspoon ground black pepper
Ingredients
Ribs
Bourbon Maple Glaze
Pumpkin Seed Gremolata
Smashed Sweet Potatoes
steps
Ribs
- Preheat oven to 250 degrees.
- Pull the ribs out of package, remove the membrane on the backside of the bone.
- Once membrane is off, season both sides with salt and pepper.
- Place ribs in a 9×13 pan, bone side down.
- Pour in beer.
- Cover pan with foil and bake for 2 hours without uncovering.
- After 2 hours, remove from the oven and turn oven up to 450 degrees, remove foil, and brush some of the glaze over ribs.
- Once oven is hot, place pan back and cook for 15 minutes or until ribs turn golden brown.
- Remove from oven and slice in between the bones and serve. Drizzle with glaze as needed.
Bourbon-Maple Glaze
- Combine all ingredients in a small saucepan, bring to a boil.
- Reduce heat to low and simmer for 15 minutes or until it reaches a syrupy consistency.
- Pull from heat and cool.
Pumpkin Seed Gremolata
- Toss pumpkin seeds in a bowl with salt and pepper.
- Toast in 350-degree oven for 10 minutes or until light brown.
- Place all ingredients in the bowl of a food processer, except the olive oil.
- Pulse the ingredients, drizzle in the olive oil while running.
Smashed Sweet Potatoes
- Preheat oven to 375 degrees.
- Scrub potatoes to remove any dirt, pierce with a fork a few times in each.
- Place on a sheet pan a roast for 1 hour or until very soft when pierced with a knife.
- Once cool enough to handle, remove from the oven and scoop out the insides, place in the bowl of electric mixer fitted with the paddle attachment.
- Add in other ingredients, mix until smooth.
- Serve when ready.
Date Published: 09.29.21
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- Created by chef Owen McGlynne of Asheville Proper, Asheville, North Carolina
