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A Taste of Nevada: Whiskey Slathered Ribs

A Taste of Nevada: Whiskey Slathered Ribs
A Taste of Nevada: Whiskey Slathered Ribs
Chef Larry Edwards/Casa de Cuisine

**For more great food from America's party state, Nevada, go to the Facebook page called A Taste of Nevada**

The Silver State of Nevada is truly one of the most gorgeous geographical places on the face of the earth. Whether it be the unbelievable beauty of the Nordic lake known as Tahoe, the high desert of the Reno area or the low desert landscape of southern Nevada, the gateway to the southwest, the magic of Nevada is alive and well. There is probably no state in America with such a colorful history and as you will now learn from this new series by internationally renown chef and bestselling cookbook author, Larry Edwards, there is no state which can match Nevada for fresh, healthy and downright delicious food. So, whether you're sunning on the shores of Lake Tahoe, revisiting the west at Virginia City, enjoying "the biggest little city in the world," marveling at the beauty of the capital city of Carson City, playing in Las Vegas or frolicking in fabulous Fernley -- a taste of Nevada is only a fork away!

It's summer. It's hot. You're in Nevada and you're hungry. What is a human being to do? Well... fire up the grill or the broiler, grab for a bottle of whisky and some ribs and enjoy one of the joys of being a Nevadan! Yep, we love our ribs and as far as whiskey is concerned -- well, when your a state know for saloons (even in the ghost towns), whiskey is just a way of life. So, slather your ribs with whiskey and sing a few choruses of Viva Las Vegas!

You can cook these ribs two ways. You can use the oven (and broiler) or simply fire up the grill. If you really want to be authentic and a desert dweller, use some mesquite wood. If you're doing this dish on one of our famed hotter-than-hell summer days, remember to keep the whiskey on the meat and not in your body. Alcohol and heat can be a deadly combination.

How to make the sauce: Take a half bottle of good quality barbecue sauce and add 1/2 cup Jack Daniels, 1/4 cup brown sugar and 2 Tbs. hot sauce and blend them together. Your sauce will not be as thick as you might be used to and this is what you want. While you are giving the final touches to the ribs under the broiler or on the barbecue or grill, this sauce will turn into a glaze and envelope every inch of the ribs. Believe me, your lips will be smacking like a Nun's habit in a windstorm!

Ingredients needed to make Whiskey Slathered Ribs (serves 4):

  • 1 slab pork ribs
  • 1/2 cup Jack Daniels
  • 1 Tbs. garlic salt
  • 1 Tbs. garlic powder
  • 1 tsp. ground black pepper
  • 1 Tbs. Worcestershire sauce


  1. Wipe the ribs of any moisture or blood. Set the ribs on a baking sheet.
  2. In a medium bowl whisk together the remaining ingredients. Brush the marinade over both sides of the ribs and let marinate 1 hour at room temperature.
  3. Pre-heat your oven to 375 degrees (or heat your barbecue or grill)
  4. Place the ribs in the oven and cook 30 minutes. Turn the ribs over and cook 30 more minutes. If using a barbecue, you want to do this part over indirect heat.
  5. Remove the ribs from the oven.
  6. Turn on your boiler.
  7. Brush the ribs with the barbecue sauce and place under the broiler and broil 5 minutes. Turn the ribs over, brush with sauce and broil 5 more minutes. Turn the ribs over again, load on the remaining sauce and broil 5 more minutes. If using a barbecue, this step is over direct heat but you do want to be prepared for flame-ups due to the Jack Daniels.
  8. Remove the ribs to a carving board and let rest 5 minutes.
  9. Cut the ribs into serving portions (between the bones) and serve.

The new cookbook from Chef Larry Edwards is now available from and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."


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