Recipe: Whisky Sour Ribs for both June and Marilyn

Whisky Sour Ribs

2 racks pork back ribs (5 to 6 lbs.)
4 cloves garlic, pressed or minced
2 tbsp. bourbon or whisky
1 tbsp. grated gingerroot
1 tbsp. lemon juice
1 tsp. black pepper
3/4 tsp. salt
1/2 tsp. cayenne pepper

Whisky Sour Barbeque Sauce

1/2 cup packed brown sugar
1/4 cup bourbon or whisky
1/4 cup lemon juice
1/4 cup crushed tomatoes
2 tbsp. fancy molasses
2 cloves garlic, pressed or minced

Cut rib racks in half. Mix together garlic, whisky, ginger, lemon juice, pepper, salt and cayenne. Rub over both sides of ribs, place in plastic bag and refrigerate overnight or for up to 2 days.

Place ribs in roasting pan. Cover with foil. Roast in 375 F oven until tender, about 90 minutes.

Whisky Sour Barbeque Sauce

Meanwhile, in saucepan over medium heat, stir together sugar, whisky, lemon juice, tomatoes and molasses. Boil until reduced by half, about 12 minutes. Reduce heat and stir in garlic, simmer for 1 minute. Set aside.

Grill ribs over medium-high heat, covered until lightly browned on both sides, about 4 minutes per side. Brush meat side of racks with some of the sauce; cover and grill for 5 minutes. Turn over and grill until sauce is glazed, about 1 minute. Turn again and brush remaining sauce over top; cover and grill for 3 minutes. Turn, grill for 1 minute. Cut into individual pieces. Makes 6 to 8 servings.

Source: Homemakers June 2006