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Galliano Barbecued Ribs

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Submitted by India

Galliano barbecued pork ribs parboiled to fall-off-the-bone tender, then basted with a hickory barbecue sauce spiked with anise-vanilla Galliano liqueur. The boozy Italian twist that takes weeknight ribs from ordinary to memorable.

YIELD

4 servings

PREP

20 min

COOK

20 min

READY

40 min

Galliano is the tall yellow bottle from your grandfather’s bar cart, and it’s the unexpected weapon in this barbecue sauce. The Italian liqueur brings notes of vanilla, anise, and warm spice to a hickory-flavored bottle of barbecue sauce, and the result tastes far more sophisticated than store-bought.

The parboil step is what makes weeknight ribs work. Twenty minutes in salted boiling water renders the worst of the fat, partially cooks the meat, and means the ribs are nearly done before they ever hit the oven or grill. The remaining bake time is purely about glazing and crust development.

Baste in stages, not all at once. The recipe calls for basting at three points: at the start, at the flip, and again before the final five minutes. Each layer of sauce caramelizes into a glossy, sticky coat. One thick application up front would burn long before the meat finished.

Double the sauce. The amount called for is enough to baste, but real fans want extra at the table for dipping or pouring over the meat once it hits the plate. The Galliano flavor only gets better as the sauce sits.

Pro Tips

  • Use baby back or St. Louis-style spare ribs for best results. Country-style ribs are too thick to parboil-bake on this timeline.
  • Skip the parboil if you want chewier ribs and have an extra hour to slow-bake instead. Boiling does sacrifice some meaty flavor for tenderness.
  • Finish under the broiler for two minutes for blackened, caramelized edges that mimic real grill-char.

Variations

  • Substitute Sambuca or anisette for similar anise-forward flavor.
  • Add 1 tablespoon honey or molasses to the sauce for a deeper, sweeter glaze.
  • Use boneless pork shoulder cubes instead of ribs for shareable barbecue bites.

Ingredients

3-4
POUNDS PORK RIB *
1 237
CUP ML BARBECUE SAUCE
hickory-flavored
¼ 59
CUP ML LIQUEUR
galliano *
2 30
TABLESPOONS ML LIGHT CORN SYRUP
1 15
TABLESPOON ML LEMON JUICE
1 1
CLOVE CLOVE GARLIC
chopped fine
1 1
SMALL SMALL ONION
chopped fine

Directions

Cut the ribs into 3-bone sections.

Put them into a pot of boiling salted water and boil for about 20 minutes.

Mix all the sauce ingredients together in a medium-sized bowl.

Preheat an oven to 350?F or heat barbecue grill.

Remove the ribs from the water and place them on a baking sheet or on the grill, meat side up and baste with the barbecue sauce Bake for about 25 minutes.

Turn the ribs and bake again.

Bake for another 25 minutes. Turn the ribs again, baste and bake for 5 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 96g (3.4 oz)
Amount per Serving
Calories 133 2% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 707mg 29%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 3%
Sugars g
Protein 1g
Vitamin A 3% Vitamin C 6%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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