Mixed Grill with Sweet and Spicy Bourbon Sauce
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- 1 1/4 c
- dark brown sugar, packed
- 18 clove
- garlic, minced
- 1 c
- 3/4 c
- soy sauce
- 6 Tbsp
- rice vinegar
- 3 tsp
- chili powder
- 2 Tbsp
- ginger, peeled and chopped
- 3 Tbsp
- 3/4 Tbsp
- kosher salt
- green onions, chopped
- racks baby back ribs
- meaty beef short ribs
- chiken thighs
- 1 c
- beef broth
- 4 Tbsp
1Place sugar and next 8 ingredients plus T ground black pepper in large bowl. Whisk until salt dissolves. Mix in green onions.
2Sprinkle pork, beef and chicken with salt and pepper. Let stand for 30 minutes.
3Arrange pork ribs in single layer on large rimmed baking sheet.
4Arrange beef short ribs in single layer on baking sheet.
5Arrange chicken in another baking sheet.
6Pour ¾ c marinade over meat and turn to coat.
7Marinate 1 hour at room temp.
8Cover, chill and reserve remaining marinade for grilling.
9Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350.
Add beef broth to pan with short ribs. Turn ribs meat side down in broth.
10Cover pork, beef and chicken pans with foil.
11Place pork on lower rack and beef and chicken on upper rack. Bake pork and chicken until tender, about 1 ½ hours.
12Remove both from oven, open foil and continue to bake beef until tender, about 1 ¼ hours longer.
13Remove from Oven and open foil. Pour pan juices from pork, chicken and beef into medium saucepan. Spoon off fat and boil until reduced to a little less than 2 cups, 25 to 30 minutes.
14Add bourbon, return to boil, then remove from heat. Season with salt, pepper and more sriacha.
15Cut pork ribs between bones into serving size (about 2 ribs). Brush all meat with marinade.
16Grill pork, beef and chicken until slightly charred brushing with marinade and turning occasionally.