1/4 small white onion, minced
1 Jalapeno pepper, minced
1 scallion, white part only, minced
3/4 cup Evan Williams Black Label, or other decent bourbon
1 cup Coca-Cola
1 dash hickory liquid smoke
1/2 Tbsp Worcestershire Sauce
1/2 Tbsp soy sauce
1 Tbsp spicy brown mustard
8 dried Tepin peppers, ground fine
1/4 tsp coarse Habanero flakes, ground fine. See Things To Do With Chile Peppers for information on drying and grinding chiles.
1/2 tsp salt
1 tsp granulated garlic
1 cup dark brown sugar
3 lb beef or pork ribs
Mince onion, Jalapeno, and scallion; sautee in a bit of olive oil over medium heat until onions are translucent.
Add bourbon, Coke, liquid smoke, Worcestershire sauce, soy sauce, mustard, ground peppers, salt, and garlic. Bring to a boil over medium heat while adding brown sugar in portions and stirring to dissolve. Reduce heat and simmer until volume is reduced by one-third to one-half. Reserve about one third of the sauce.
Prepare the grill.
Rub ribs with a blend of Durkee Six Pepper Blend, granulated garlic, and salt; coat thoroughly.
When the grill is ready, coat ribs very lightly with olive oil and cook until done, turning the ribs and basting them with the sauce repeatedly to build up a good glaze. Serve with reserved sauce.
This recipe last updated: 23 April 2004