Best Ever Whisky Barbecued Ribs

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INGREDIENTS

• 2 racks of pork Loin Back ribs
• Apple juice

For the Dry Rub

• ¼ cup dark brown sugar
• 1 tablespoon salt
• 1 tablespoon dry yellow mustard
• 2 teaspoons pepper
• 1 teaspoon granulated garlic

For the Whisky Sauce

• 2 cups ketchup
• ¼ cup Worcestershire sauce
• 1 cup cola (Coke or Pepsi)
• ¾ cup apple cider vinegar
• ½ cup whisky (Adelphi Private Stock Scotch or Stalk & Barrel Red Canadian Whisky)
• ¾ cup dark brown sugar
• 1 tablespoon tomato paste
• 2 teaspoon espresso powder (optional)
• 1 teaspoon granulated garlic
• 2 teaspoon granulated onion
• 1 teaspoon dry yellow mustard
• ½ teaspoon pepper
• 1 teaspoon salt

INSTRUCTIONS

1. To make the dry rub in a medium sized bowl add the brown sugar, salt, mustard, pepper and garlic. Mix to combine well.
2. Peel the membrane off from the back of the ribs. Apply an even coat of the dry rub to the back and top of the ribs. Cover and let rest for at least 4 hours or overnight in the refrigerator.
3. To make the Whisky BBQ sauce, in a medium sized stock pot over medium heat, add the ketchup, Worcestershire, cola, vinegar, brown sugar, Whisky, tomato paste, espresso powder, garlic, onion, mustard, salt and pepper. Whisk to combine well. When the mixture begins to bubble, reduce heat to simmer, cover and cook for 1½ -2 hours or until sauce begins to thicken.
4. Cooking option one: Preheat your oven to 300 degrees. Place the ribs, bone side down on a cookie sheet. Pour ¾-1 cup of apple juice to bottom of pan. Cover tightly with tin foil and place in oven. Bake for 1½-2 hours or until the internal temperature of the ribs reaches 201 degrees.
5. Baste the ribs liberally on both sides with the sauce. Transfer to a preheated grill bone side down. Cook for about 10 minutes per side. Baste again a repeat one or two more times or until you have reached the perfect BBQ crust to your liking. Let sit for 10 minutes. Cut the ribs into serving sizes to your liking and serve with additional sauce.
6. Cooking option two: Preheat your smoker to 180 degrees. Place the ribs, bone side down and smoke for 3 hours. Spray the ribs every 45 minutes or so with apple juice.
7. Remove from smoker and raise the temperature to 225 degrees. While the grill is heating up, place the smoked ribs on a large cookie sheet and place about ¾ of apple juice in the bottom of the pan. Cover tightly with foil and place back on the grill. Cook for 2 hours. Remove from heat.
8. Raise temperature on grill to 350 degrees. Liberally coat the ribs with the sauce and transfer to a preheated grill bone side down. Cook for about 10 minutes per side. Baste again a repeat one or two more times or until you have reached the perfect BBQ crust to your liking. Let sit for 10 minutes before serving. Cut the ribs into serving sizes to your liking and serve with additional sauce.

2 cups cubed peeled potatoes

1 cup chopped onions

1 cup thinly sliced carrots

½ cup diagonally sliced celery

2 tablespoons water

½ teaspoon salt

1/8 teaspoon pepper

8 slices precooked bacon, cut into 2-inch pieces

2 tablespoons margarine or butter

1. Heat grill. In 3-quart microwave-safe casserole, combine potatoes, onions, carrots, celery and water. Cover with microwave-safe plastic wrap. Microwave on HIGH for 5 to 6 minutes or until vegetables are hot and have just begun to cook, stirring once during cooking. Drain. Stir in salt and pepper.

2. Cut 18x18-inch sheet of heavy-duty foil. Place potato mixture on foil. Top with bacon and dot with margarine. Wrap securely using double-fold seals, allowing room for heat expansion.

3. Immediately place on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 25 to 30 minutes or until vegetables are tender.

To serve, carefully open foil packet to allow steam to escape. 

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