Wednesday, July 20, 2016

CROCCK POT BABY BACK RIBS WITH WHISKEY GLAZE ENJOY DAN:

CROCK POT BABY BACK RIBS WITH WHISKEY GLAZE by CHEF DAN:
Serves 8

FOR THE RIBS:
4 pounds baby back ribs, (silver skin removed)
Cut ribs into serving-size sections to fit in the crock pot
1/3-cup beef broth
1 onion, finely chopped
4 garlic cloves, minced
2 bay leaves
Sea salt & freshly ground black pepper to taste

WHISKEY GLAZE:
2 cups scotch
2 cups bourbon
1/2-cup maple syrup
1/4-cup brown sugar
2 tablespoons EACH Worcestershire sauce, soy sauce, and Dijon mustard
1-teaspoon EACH cayenne pepper and chili powder
Salt & pepper to taste

INGREDIENTS:
1.   Trim off excess fat.
2.   Place all rib ingredients in the crock pot.
3.   Cover and cook 5 hours on low.

WHISKEY GLAZE:
1.   In a saucepan, over medium-heat, stir together all glaze ingredients.
2.   Boil gently, stirring occasionally, until reduced and thickened enough to blackened the back of a spoon, 10-12 minutes.
3.   Transfer ribs from crock pot to a greased grill over medium-heat.
4.   Close lid and grill, turning and brushing with glaze, until coated and sticky, about 5 minutes.
5.   Serve on a platter and enjoy:

ENJOY DAN:                                  SING SONGS & PLANT SEEDS!!



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