Smokin' Sweet bourbon-mustard ribs, bourbon & Coke baked beans, bourbon brookies

Smokin' Sweet bourbon-mustard ribs, bourbon & Coke baked beans, bourbon brookies
Source: WBRC video
Source: WBRC video
Source: Melynda Schauer/WBRC
Source: Melynda Schauer/WBRC
Source: Melynda Schauer/WBRC
Source: Melynda Schauer/WBRC

Smokin' Sweet Bourbon-Mustard Ribs
makes 6 servings

2 cups hickory wood chunks
2 slabs baby back ribs
Sweet & Spicy Rub
1/2 cup creole mustard
Bourbon-Molasses Barbecue Sauce

Soak the wood chunks in water for about 30 minutes. Drain.
Place in heavy-duty foil & make a packet.
Poke a few holes in the foil.

Pull the thin membrane from the backside of the ribs.
Pat the Sweet & Spicy Rub liberally on both sides of the ribs.
Slather the mustard over both sides of the ribs.
Let stand 20 minutes.

Place the ribs over indirect heat, about 225 to 275 degrees.
Add the packet of wood chunks to the grill or smoker.
Check the progress every 30 minutes just to be sure 
the side closest to the flame isn't cooking too quickly
Rotate the ribs if necessary.

you're looking for a pink smoke ring in the pork...
pinch the ribs w/ your tongs after 2 hours
they should be tender enough to give easily w/ a slight tug
this will take anywhere from 2 1/2 to 3 hours

Before removing from the grill grate
Slather a 1/2 cup Bourbon-Molasses Barbecue Sauce on the ribs 
before removing from the grill grate.
Cover with the lid & cook for 10 minutes.
Remove the ribs & let stand 10 minutes before cutting.

Sweet & Spicy Rub
makes enough for 2 slabs of ribs

3/4 cup dark brown sugar
4 1/2 tsp kosher salt
4 1/2 tsp dried thyme
2 tsp garlic powder
1 1/2 tsp onion powder
1 1/2 tsp pepper
3/4 tsp celery salt
3/4 tsp crushed red pepper flakes

Stir together the ingredients.
Use as directed.

Bourbon-Molasses Barbecue Sauce
makes 3 cups

1 tsp olive oil
1/2 of a small onion, diced
1 garlic clove, pressed
1/2 cup bourbon
1 {24-oz} bottle ketchup
1/3 cup water
1/4 cup red wine vinegar
1 Tbsp molasses
1 Tbsp creole mustard
1/2 tsp crushed red pepper flakes
Freshly ground pepper

Saute the onion in the oil in a 2-quart saucepan over medium-high heat 
for 8 minutes or until softened.
Add the garlic & cook 1 minute.
Carefully deglaze the pan w/ the bourbon.

be careful if you have a gas stove eye as things could catch a blaze
remove from the flame to add the bourbon

Add the ketchup, the water, the vinegar, the molasses, the mustard, 
the red pepper flakes & a little pepper to the pan.

to be sure & get all of the ketchup out of the bottle
add the water to the container & shake like the dickens
pour into the pan

Reduce the heat to a low-ish simmer & cook 10 minutes.
Use as directed.

Bourbon & Coke Baked Beans 
makes 10 servings

1 1/3 cup sliced spicy smoked sausage
1 cup diced sweet onion
1/2 cup diced green bell pepper
2 cloves garlic, pressed
1/3 cup bourbon
2 {16-oz} cans dark red kidney beans, rinsed & drained
1 {15-oz} can cannellini beans, rinsed & drained
1 {15-oz} can black eyed peas, rinsed & drained
1 {18-oz} bottle barbecue sauce
1 {7.5-oz} can co-cola
1 Tbsp molasses
1 Tbsp red wine vinegar

Preheat the oven to 375 degrees.

Cook the sausage in a 10-inch cast iron skillet over high heat for 2 minutes.
Add the onion & bell pepper.
Cook for 7 minutes or until the sausage browns & the vegetables are tender.
Stir in the garlic & cook for 1 minute or until fragrant.
Turn off the heat & stir in the bourbon.

Combine the kidney beans, the cannellini beans & the black-eyed peas in a large bowl.
Stir in the barbecue sauce, the co-cola, the molasses, the vinegar & the sausage mixture.
Pour the beans back into the cast iron skillet & place on a half-sheet pan.

Bake for 1 hour or until the center is hot & bubbly.
Let stand 10 minutes before serving.

Bourbon Brookies
makes 16 bars

1/3 cup butter, softened
3/4 cup dark brown sugar
1 egg
1 Tbsp bourbon
1 1/3 cups ap flour
1/4 tsp baking soda
1/4 tsp kosher salt
3/4 cup bittersweet chocolate morsels, chopped
Bourbon Brownie Batter

Preheat the oven to 325 degrees.

Line the bottom & sides of a 8-inch baking pan with foil,
allowing 2-inches to extend over the sides.
Lightly grease the foil & set aside.

Cream the butter & the brown sugar in an electric stand mixer on Medium speed
until light & airy, about 5 minutes.
Add the egg & the bourbon, blending just until the yolk disappears.
Whisk together the flour, the baking soda & the salt.
Add to the butter mixture & blend on Low speed just until combined.
Stir in the chopped chocolate morsels.

Prepare the Bourbon Brownie Batter & pour into the prepared pan.
Spoon the cookie dough on top of the brownie batter.

Bake for 40 to 43 minutes or until set.

expect a few moist crumbs when tested with a wooden pick
the outer edges will be more set & the center a tad more fudgy... something for everyone

Cool completely.
Lift the brownies from the pan using the foil as handles.
Cut into bars.

Bourbon Brownie Batter
makes enough for 1 {8-inch} pan

1/2 cup melted butter
1 cup dark brown sugar
2 eggs
1/4 cup bourbon
3/4 cup cocoa powder
1/3 cup ap flour

Stir together the butter, the sugar, the eggs & the bourbon in a large bowl until smooth.
Blend in the cocoa powder & the flour.
Use as directed.

Rebecca Gordon
Buttermilk Lipstick