For All Meats and Seafood - BBQ Glaze and Dip
TGIF Barbecue Whiskey Sauce -  BBQ Sauce 
for Glazing and Dipping. 
This recipe is not about re-creating Jack Daniel’s store bought barbecue sauce

1/4 cup Jack Daniel's Tennessee Whiskey
1/4 cup low sodium soy sauce
2 cups ketchup
1/2 cup pineapple juice
1 teaspoon ginger powder
1/8 teaspoon Chipotle Chili Pepper Powder 
(Chipotle add’s a smoked flavor and is spicy hot.)
4 tablespoons honey
1 teaspoon cumin
1 tablespoon chili powder
1-1/2 tablespoons grape jelly
1 tablespoon vinegar
1 cup brown sugar (brown sugar contains molasses.)
Pinch of garlic powder
Water to thin as needed

Combine all ingredients in a saucepan. Simmer and stir until well blended, about 10 minutes. Let finished sauce cool until just warm before pouring into a well washed glass jar, closed tightly with a lid. Refrigerate overnight to age. Next day stir and brush some sauce over ribs/meats/poultry after they are nearly cooked (sauce will blacken and burn if you add it too soon.) Use the rest of the sauce to serve each person a small bowl for dipping.

Cooking Ribs Tightly wrap each slab of ribs in tin foil, add 2 tablespoon vinegar with 1/3 cup water before wrapping and creasing the tinfoil so steam does not escape. Bake up to 3 individually wrapped slabs in an oven at 350-F-375-F for 40-60 minutes and longer until cooked tender. Poke through tin foil with a fork to see if meat is very tender between the bones. 

After ribs are cooked, open the tin foil very wide so all of the rib slab is exposed to your oven broiler OR remove them from tin foil to finish them on your outdoor barbecue grill. If using an electric oven broiler (which is a good method,) brush top of exposed ribs well with sauce including tips of bones, keep a vigilant watch to avoid sauce from burning overly black, ribs should get a dark rich red glazed color and some blackening around the edges is normal, carefully turn the slab of ribs over, baste and glaze that side the same as the first then remove them from oven to cool a little before serving. 

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