Bourbon ribs, garnished with scallions and parsley…and a side of crunchy cole slaw (recipes below; photo courtesy Jim Beam).
How to make ribs taste even better? Cut the sweetness of the barbecue sauce with bourbon!
For Super Bowl fare, we couldn’t resist these ribs: the personal recipe of Fred Noe, Jim Beam’s master distiller and global ambassador.
June 14th is National Bourbon Day. July 14th is National Barbecued Spareribs Day. September 3rd is National Baby Back Ribs Day. And for a ribs lover, every day can be a ribs celebration.
Ingredients For 6 to 8 Servings
1. PREHEAT the oven to 325°.
2. COMBINE the vegetable oil, onions and garlic in a large pot over high heat. Cook until lightly browned, about 3 to 4 minutes.
3. ADD the bourbon and cook over medium heat until there are about 2 tablespoons of liquid left in the pan. Add the brown sugar, molasses, vinegar, ketchup, water, soy sauce, chipotle powder, salt and pepper and simmer over low heat for 2 hours.
4. SEASON the ribs with salt and pepper and sear them in large sauté pan on high heat until golden. Once the ribs are browned, transfer to a large casserole dish and pour ½ of the BBQ sauce over the top. Cover the pan with foil and bake in the oven for 2½ hours. When ribs are done cooking…
5. REMOVE from the pan and serve alongside the remaining BBQ sauce. Garnish with chopped parsley and scallions.
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