Tip

Tired of sticky garlic? Sprinkle a few drops of olive oil or vegetable oil over the garlic first.  Then proceed to chop or mince the garlic.  The oil will prevent the garlic from sticking to your knife and hands.

Recipe

Alder Smoked Baby Back Ribs w/ Whiskey Sauce

Serving Size: 8

1 cup beef stock
5 cloves garlic, chopped
1 cup whiskey
1 cup BBQ sauce, of choice
2 Tbs. Worcestershire sauce
1/2 tsp. dried thyme
1 Tbs. honey
2 Tbs. Balsamic vinegar
salt and pepper, to taste

8 lbs. baby back ribs
1 tsp. ea. salt and pepper,
2 tsp. paprika
1 tsp. dried thyme
whiskey for sprinkling
3 cups hickory wood chips, soaked

Prepare the rub for the ribs by mixing the salt, pepper, paprika and thyme. Rub over the top of the ribs and place on a sheet pan and sprinkle the tops with whiskey. Cover with plastic wrap and refrigerate over night.

To prepare the sauce: In a sauce pan reduce the beef stock and garlic by 1/2. Add the whiskey and reduce by 1/2 again. Add the BBQ sauce, wotrs. sauce, thyme, and honey. Simmer for 20 minutes. Stir in the balsamic vinegar and simmer another 5 minutes. Season with salt and pepper. Set aside until needed.

Prepare the coals and bank them to one side. Place the ribs on the other side of the grill. Cover and BBQ for 40 minutes. Add the chips to the coals and cover. Smoke for an additional 45 minutes. After the ribs have smoked begin basting the ribs with the sauce and cover and repeat every 5 minutes for 15 minutes.
Allow the ribs to sit for 10 minutes, then cut into pieces. Serve with extra sauce on the side for dipping.

Classic BBQ Chicken

The same recipe can be used for BBQing chicken pieces quartered. For classic BBQ grill the pieces over the coles, then move them to the otherside where there is no fire. Place the lid on with the vents open. BBQ for 40-50 minutes checking every 20 minutes or so. Durring the last 15 minutes begin to baste with the sauce. The chicken is done with the juices run clear.

© Catherine St. John 1998