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!!