Skip to main content
Report this ad

See also:

Summer Seduction: Whiskey Ribs

Summer Seduction: Whiskey Ribs
Summer Seduction: Whiskey Ribs
Chef Larry Edwards/Casa de Cuisine

Get out the whiskey, my friends, it's time to make some ribs!

Is there anything better than perfectly broiled or barbecued pork ribs? Only when those ribs are marinated in whiskey and then served with a whiskey barbecue sauce. Forget about serving these with napkins 'cuz you're gonna need a damn beach towel! They are succulent, seasoned to perfection, just a tongue-touch of spice and have a total of 1 full cup of whiskey in and on them by the time you bring them to your table.

I would use this recipe only for pork as beef ribs and whiskey really don't compliment each other. For beef ribs I would go more with rum or tequila.

How to make the sauce: Take a half bottle of good quality barbecue sauce and add 1/2 cup whiskey, 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, 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 Ribs (makes 1 slab of pork ribs):

  • 1 slab pork ribs
  • 1/2 cup whiskey
  • 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.
  4. Place the ribs in the oven and cook 30 minutes. Turn the ribs over and cook 30 more minutes.
  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.
  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."

Report this ad