The grilling season is well under way, and Shirley Raines of Baltimore has been waiting patiently for a recipe for a whiskey barbecue sauce made with Jack Daniels.
Many readers responded and below are two that our food testers at the Baltimore International Culinary College found to be the best.
Margaret Smyth of Glenwood says she uses this recipe on spareribs on the grill or in the oven.
Barbecue sauce with Jack Daniels
1 tablespoon butter
1/3 cup chopped onion
1 cup ketchup
1/2 cup water
1/4 cup fresh lemon juice
2 tablespoon cider vinegar
2 tablespoon Jack Daniels whiskey
2 tablespoon light brown sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon chili powder
1/4 teaspoon pepper
Melt butter, add onion and cook until wilted. Stir in remaining ingredients and bring to a boil. Cook 20 minutes on simmer. Stir often. Use on spareribs or chicken.
Chef Syglowski suggests not using butter and onions at all. Instead, try 1/3 cup each of molasses and corn syrup and 3 tablespoons of Jack Daniels, for a shiny glaze.
Bryon Predika of Baltimore has the ultimate recipe for whiskey ribs. From preparing the coals to basting the ribs, Mr. Predika shares some of the secrets to his successful grilling.
Whiskey glazed ribs
1 stick unsalted butter
1/3 cup vegetable oil
1 cup minced onion
2/3 cup ketchup
2/3 cup Jack Daniels
1/2 cup cider vinegar
1/2 cup orange juice
1/2 cup pure maple syrup
1/3 cup light unsulfered molasses
2 tablespoons Worcestershire sauce
1/2 teaspoon cracked pepper
1/2 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1 tablespoon grated orange peel
9 pounds pork ribs cut into 5-rib sections
4 teaspoons sugar
1 1/2 teaspoon ground allspice
salt and freshly ground pepper
green onion for garnish.
For glaze: Melt butter in large heavy saucepan over medium heat. Add oil and heat 2 minutes. Add onion and saute until pale golden, about 5 minutes. Add ketchup, whiskey, vinegar, orange juice, maple syrup, molasses, Worcestershire sauce, pepper, liquid smoke and salt.
Simmer, stirring often. Reduce heat to medium low and cook until thick and glossy, stirring occasionally, about one hour. Add orange peel and cook about 5 minutes, stirring occasionally. (May be made a day ahead. Cover tightly and refrigerate. Stir over low heat until heated through.
For ribs: Season both sides of ribs with sugar, allspice, salt and pepper. Cover and let stand 45 minutes.
Lightly oil grill. Place ribs on grill and sear 5 minutes per side over medium hot coals. Move ribs to outer edge of grill. Cover with grill lid or heavy duty foil and continue grilling until meat is tender. Turn ribs occasionally for 30 minutes, brushing with glaze for the last 5 minutes.
Arrange ribs on platter and garnish with green onions. Serve remaining glaze.
Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.