Is there anything better than perfectly broiled or barbequed pork ribs? Only when those ribs are marinated in whiskey and then served with a whiskey barbeque 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 reipe 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 barbeque 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, 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
- Wipe the ribs of any moisture or blood. Set the ribs on a baking sheet.
- 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.
- Pre-heat your oven to 375 degrees.
- Place the ribs in the oven and cook 30 minutes. Turn the ribs over and cook 30 more minutes.
- Remove the ribs from the oven.
- Turn on your boiler.
- Brush the ribs with the barbeque 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 remaiining sauce and broil 5 more minutes.
- Remove the ribs to a carving board and let rest 5 minutes.
- Cut the ribs into serving portions (between the bones) and serve.
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