SCOTT HIBB'S AMAZING WHISKY GRILLED BABY BACK RIBS
Man, when your guests bite into these at the Memorial Day cookout, they'll savor meat so tender and juicy that it slides right off the bone and gets you the respect you deserve! I have found that the major restaurant chains who make this awesome dish pre-cook their ribs SLOWLY before the quick grilling process.
Provided by Scott David Hibbard
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 3h
Yield 4
Number Of Ingredients 20
Steps:
- Preheat oven to 300 degree F (150 degrees C).
- Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chile pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours.
- Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chile pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.
- Preheat an outdoor grill for high heat.
- Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).
Nutrition Facts : Calories 1028.8 calories, Carbohydrate 52.8 g, Cholesterol 234.2 mg, Fat 68 g, Fiber 2 g, Protein 50.2 g, SaturatedFat 23.3 g, Sodium 1719.5 mg, Sugar 46.4 g
SHRIKE'S PRIME RIB WITH WHISKEY SAUCE
Slow-baked, moist, rubbed prime rib with a whiskey-based sauce tastes like it was done on a grill.
Provided by Shrike0064
Categories Roasts
Time P1DT5h
Yield 10
Number Of Ingredients 18
Steps:
- Mix soy sauce, liquid smoke flavoring, kosher salt, 1 cup white sugar, black pepper, and garlic powder in a large nonstick skillet. Bring to a boil, reduce heat to low, and stir constantly until the mixture becomes thick and paste-like, 5 to 10 minutes. Remove from heat and let the mixture cool.
- Coat beef roast completely with rub paste and cover roast with plastic wrap. Place wrapped roast on a baking sheet and refrigerate 1 to 2 days to infuse flavor into the meat.
- Remove roast from refrigerator, unwrap, and let stand until meat reaches room temperature, about 2 hours.
- Preheat oven to 500 degrees F (260 degrees C).
- Cook roast in preheated oven for 10 minutes only; reduce oven heat to 250 degrees F (120 degrees C), leaving the oven door slightly open as the temperature drops, until oven temperature reaches about 300 degrees.
- Roast the meat until temperature reaches your desired degree of doneness, 2 to 3 hours. An instant-read meat thermometer inserted into the center of the roast reads 130 degrees F (54 degrees C) for rare, 140 degrees F (60 degrees C) for medium-rare, 150 degrees F (65 degrees C) for medium, or 160 degrees F (70 degrees C) for well done. Temperature will continue to rise as the meat rests.
- Let roast rest for 15 minutes to redistribute juices; scrape off the rub mixture.
- While meat is resting, heat 2 tablespoons butter with olive oil in a large skillet over medium heat. Cook and stir green onions in the hot oil and butter until browned, 10 to 15 minutes. Stir beef broth, bourbon whiskey, triple sec, 1/2 cup white sugar, and brown sugar into green onions, stirring to combine and dissolve sugars. Bring to a simmer, reduce heat to low, and cook until flavors have blended, about 5 minutes. Melt remaining 6 tablespoons butter into sauce and simmer until butter is smoothly incorporated into sauce.
- Shake cornstarch with water in a small lidded jar and whisk cornstarch mixture into sauce. Simmer until thickened, about 5 minutes. Serve sauce with meat.
Nutrition Facts : Calories 841.3 calories, Carbohydrate 44 g, Cholesterol 145 mg, Fat 50.5 g, Fiber 1.8 g, Protein 42.9 g, SaturatedFat 20 g, Sodium 19204.1 mg, Sugar 37.6 g
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