Mixed Grill with Sweet and Spicy Bourbon Sauce
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dark brown sugar, packed
ginger, peeled and chopped
Place sugar and next 8 ingredients plus T ground black pepper in large bowl. Whisk until salt dissolves. Mix in green onions.
Sprinkle pork, beef and chicken with salt and pepper. Let stand for 30 minutes.
Arrange pork ribs in single layer on large rimmed baking sheet.
Arrange beef short ribs in single layer on baking sheet.
Arrange chicken in another baking sheet.
Pour ¾ c marinade over meat and turn to coat.
Marinate 1 hour at room temp.
Cover, chill and reserve remaining marinade for grilling.
Position 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.
Cover pork, beef and chicken pans with foil.
Place pork on lower rack and beef and chicken on upper rack. Bake pork and chicken until tender, about 1 ½ hours.
Remove both from oven, open foil and continue to bake beef until tender, about 1 ¼ hours longer.
Remove 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.
Add bourbon, return to boil, then remove from heat. Season with salt, pepper and more sriacha.
Cut pork ribs between bones into serving size (about 2 ribs). Brush all meat with marinade.
Grill pork, beef and chicken until slightly charred brushing with marinade and turning occasionally.
Last Updated: Sat, Nov 23, 2013