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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. FRED’S SMOKEHOUSE RIBS Ingredients For 6 to 8 Servings |
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| Garnishes 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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