Real Recipes From Real Home Cooks ®

mixed grill with sweet and spicy bourbon sauce

a recipe by
Patrick Johnson
Kingwood, TX

Exhibiting a deeply engrained fear of commitment a few weeks ago and tasked with entertaining family and friends, I purchased half the meat section and put together this feast to flatter any carnivore.

serves 12-14
prep time 1 Hr 40 Min
cook time 3 Hr 15 Min
method Grill

Ingredients For mixed grill with sweet and spicy bourbon sauce

  • 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
  • 9
    green onions, chopped
  • MEAT
  • 2
    racks baby back ribs
  • 8
    meaty beef short ribs
  • 8
    chiken thighs
  • 1 c
    beef broth
  • 4 Tbsp

How To Make mixed grill with sweet and spicy bourbon sauce

  • 1
    Place sugar and next 8 ingredients plus T ground black pepper in large bowl. Whisk until salt dissolves. Mix in green onions.
  • 2
    Sprinkle pork, beef and chicken with salt and pepper. Let stand for 30 minutes.
  • 3
    Arrange pork ribs in single layer on large rimmed baking sheet.
  • 4
    Arrange beef short ribs in single layer on baking sheet.
  • 5
    Arrange chicken in another baking sheet.
  • 6
    Pour ¾ c marinade over meat and turn to coat.
  • 7
    Marinate 1 hour at room temp.
  • 8
    Cover, chill and reserve remaining marinade for grilling.
  • 9
    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.
  • 10
    Cover pork, beef and chicken pans with foil.
  • 11
    Place pork on lower rack and beef and chicken on upper rack. Bake pork and chicken until tender, about 1 ½ hours.
  • 12
    Remove both from oven, open foil and continue to bake beef until tender, about 1 ¼ hours longer.
  • 13
    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.
  • 14
    Add bourbon, return to boil, then remove from heat. Season with salt, pepper and more sriacha.
  • 15
    Cut pork ribs between bones into serving size (about 2 ribs). Brush all meat with marinade.
  • 16
    Grill pork, beef and chicken until slightly charred brushing with marinade and turning occasionally.

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