Jack Daniel Ribs Recipes

JACK DANIELS' GLAZED RIBS

Steps:

• Cut about 1/2" off of top of garlic. Cut the roots so that the garlic will sit flat. Remove the papery skin from garlic, but leave enough so that the cloves stay together. Put garlic in small casserole dish or baking pan, drizzle olive oil over it and cover with a lid or foil. Bake in the preheated oven for 1 hour. Remove garlic and let it cool until you can handle it.
• Combine water, pineapple juice, teriyaki sauce, soy sauce & brown sugar in a medium saucepan over medium/high heat. Stir occasionally until mixture boils, then reduce heat until mixture is just simmering.
• Squeeze the sides of the head of garlic until the pasty roasted garlic is removed. Mash garlic with fork and then measure out 2 TBS. into the saucepan and whisk to combine. Add remaining ingredients to pan and stir.
• Let mixture simmer for 40-50 minutes or until the glaze has reduced by about 1/2 and is thick and syrupy. Make sure it doesn't boil over.

JACK DANIEL'S RIBS

Steps:

• Heat oven to 325.
• Mix chili, garlic, onion, salt and pepper in shallow roasting pan.
• Rub spice mix on ribs and roast till tender, About 2 hours.
• Mix Jack and BBQ sauce and brush over ribs.
• Roast for 10 minute.
• enjoy!

JACK DANIEL’S BARBECUE BABY BACK RIBS

Steps:

• Ask your butcher to prep and remove the membrane on the rack of ribs. Thoroughly combine all the dry ingredients in a mixing bowl to make Barbecue rib rub. Apply a very small amount of olive oil to both sides of the ribs. Season the ribs lightly on both sides with Barbecue rib rub mix. Place in baking tray and leave covered with foil in fridge for 1hr or overnight to infuse. Pre-heat the oven to 180oC. Place tray of foiled ribs in middle oven shelf for 2hrs. The ribs are done when the meat begins to shrink back from the bones a little. They should be nearly tender enough to tear apart with your fingers. Drain the ribs and allow to cool. The ribs can be oven baked the day before and stored in fridge for use the next day. Place the ribs with the meat side down directly over the coals if using charcoal or if you are using a gas grill over the burner for three to four minutes to sear the ribs. Turn the ribs over with the meat side up for an additional two to three minutes. Gently heat either the Jack Daniel's Smokey Sweet Glaze or the Jack Daniel's Hot Chilli BBQ sauce in a pan and allow to reduce and thicken to form a glaze. Brush glaze on to the grilling ribs and continue to grill for a few minutes. Remove from the grill and wait for 1 to 2 minutes. Brush one more time with the warmed Jack Daniel's Sauce and cut into portions of two bones each and place on a platter with a dipping bowl of the warm Jack Daniels's Smokey Sweet Glaze or Hot Chilli Barbecue Sauce. Note: Adjust the Barbecue rib rub amounts of spices to you suit your taste. It can be made in advance and stored in an airtight container for up to one year.

T.G.I. FRIDAY'S® JACK DANIELS® SAUCE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cut about 1/2-inch from the top of the garlic head. Trim the roots so the garlic sits flat. Remove some of the outer layers of papery skin from the garlic, leaving enough so that the cloves stay together. Put garlic into a small casserole dish or baking dish, drizzle olive oil over it, and cover with a lid or aluminum foil.
• Roast garlic in preheated oven until the cloves are soft, about 1 hour.
• Stir brown sugar, pineapple juice, water, teriyaki sauce, and soy sauce together in a saucepan and bring to a boil; reduce heat to low and keep at simmer.
• Squeeze sides of the garlic until the pasty roasted garlic emerges. Measure 2 teaspoons roasted garlic into the saucepan and incorporate into the sauce with a whisk. Reserve remaining roasted garlic for another use.
• Stir lemon juice, white onion, bourbon whiskey, pineapple, and cayenne pepper into the sauce; bring to a simmer and cook until the volume of the liquid reduces by half and is thick and syrup-like, 40 to 50 minutes.