It's all about the men this Father's Day weekend and what screams man better than ribs & bourbon? Well, maybe some other words scream man, but for this weekend we will play nice:)
We have tried and failed a couple times grilling ribs at home to no avail. The ribs have been overcooked and leathery or way too spicy, but finally we found the best way to make our Southern Style Ribs. It all starts with 2 slabs of pork baby back ribs. Make more to share, you'll want to!
To prepare make sure that the thin membrane on the back of the ribs is peeled away. (A little hard to start, but then pulls away easily). Next, set up a double layer of greased (olive oil spray) foil around each slab. Once the ribs are placed in foil pat generously with a dry rub mix. We like to use Chef Paul Prudhomme's blend along with some fresh peppercorns.
Seal and tent them up in double wrapped tin foil and place on your hot grill (400) for 1 hour. Reduce heat to 300 to cook for another hour. During the last 20 minutes of the cooking slather with BBQ sauce of your choice (we like to use a rich and smokey sauce) and 2 shots of Jim Beam. (told you this was a manly dinner).
Simply mix in the Jim Beam directly to your BBQ sauce. Brush the ribs with the BBQ mixture this time leaving the foil open to cook the rest of the time. After the 2 hours you will have some perfectly smoked Southern Style Ribs to enjoy!
Now besides a cold one or a tumbler of Woodford Reserve (hubby's favorite) on the rocks, what is the best way to end this meal? Bourbon Chocolate Chip Cookies of course. This Bakergirl inspired recipe takes creamy browned butter, chocolate chips, vanilla and of course bourbon to cookie heaven.
What I loved about these was the firmer dough that produced some of the biggest and fluffiest cookies I had ever made at home.Bourbon Chocolate Chip Cookies
2 1/4 cups cake flour
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cup (2 1/2 sticks) unsalted butter, browned
1 1/2 cups dark brown sugar
3/4 cup granulated sugar
2 teaspoons vanilla extract
2 tablespoons bourbon
2 room temperature eggs
12 oz. milk chocolate chocolate chips
First, brown the butter in a small saucepan over medium heat by whisking constantly. The butter will begin to foam and then turn a golden brown. This will take about 7 minutes. Immediately remove from heat and pour browned butter into a small bowl. Place in the refrigerator until cool to the touch.
Next, in a large bowl whisk together the cake flour, all-purpose flour, baking soda, baking powder, and salt.
Then when butter is cooled to touch, mix together with both sugars until smooth and creamy. Add in the vanilla extract, then the eggs one at a time, beating after each ingredient. Finally, add the
Last add the flour mixture to the butter mixture, mixing just until combined. Over mixing will lead to a chewy cookie. Add chocolate chips. I like to do this in my mixer as well to make sure they are incorporated evenly.
Crucial step-refrigerate dough for at least 1 hour, but can do it for longer or overnight. This step is important for the texture of your cookies. Since the butter was browned it will need to firm up in the fridge.
Preheat oven to 350. Dough should scoop amazingly easy with an ice cream scooper. Place 2 inches apart on un-greased cookie sheet. Bake about 10 minutes. As soon as they start to brown remove from oven and place on wire rack once cool enough to handle.
Makes about 24 manly sized cookies:)
Love and Tulips,
Nicole from Alpharetta