COMMENT:
This tasty recipe is from Chris Schlesinger and John Willoughby's
new book License to Grill. Although the recipe is completely prepared
oven-style, your guests would never believe they weren't done on
the pit out back. This technique will save many a garden party if
the weather decides not to cooperate.
INGREDIENTS For the Rub:
- 1/2 cup freshly cracked black pepper
- 1/4 cup ground cumin
- 1/4 cup lightly packed brown sugar
- 1/4 cup kosher salt
- 1/4 cup paprika
INGREDIENTS For the Sauce:
- 1 cup bourbon
- 1/3 cup Steen's Cane Syrup
- 1 cup minced shallots
- 1/2 cup cider vinegar
- 1 tablespoon minced garlic Salt
- freshly cracked black pepper to taste
- 1/2 cup catsup
INGREDIENTS:
METHOD:
Make the rub. Combine all of the ingredients in a small bowl and
mix well. Rub the ribs generously with this mixture. Lay the ribs
on a baking sheet that has been covered with foil and bake them
in a 200 degree F oven for 5 hours. While the ribs are cooking,
make the sauce: heat the bourbon in a small saucepan over medium-low
heat for just 1 minute to warm it up. Now, be careful for this next
part. Roll a piece of paper up into a tube or get one of those long
fireplace matches, light it, and hold it inside the pan right over
but not touching the bourbon; the bourbon should ignite. Once the
bourbon has stopped flaming (about 1 minute), add the shallots and
cook for 3 to 4 minutes, stirring occasionally, until the shallots
are soft. Add the rest of the sauce ingredients, reduce the heat
to low, and simmer for 15 minutes. The sauce would be slightly thickened.
Remove it from the heat, cover to keep warm, and set aside. Remove
the ribs from the oven, cut them into individual ribs, and grill
them over a medium-hot fire for 3 to 5 minutes, or until the rub
develops a crusty appearance. Remove from the fire, brush generously
with the warm bourbon sauce, and serve. |
