“BBQ Smokehouse Dinner: Whiskey-Glazed Ribs with Smoky Sweet Potato Fries”

Allergens

Contains wheat, soybeans, alcohol (Whiskey)

Ingredients

• 2 pounds pork spareribs
• 1 cup Whiskey (for glaze)
• 1/4 cup Brown sugar
• 2 tablespoons Apple cider vinegar
• 1 tablespoon Liquid smoke
• Salt and pepper, to taste
• 4 large Sweet potatoes
• Vegetable oil, for frying
• 1 teaspoon Paprika
• 1/2 teaspoon Garlic powder
• 1/2 teaspoon Onion powder
• 1/2 teaspoon Cayenne pepper
• 1/2 teaspoon Salt

Instructions

1. Begin by preparing the whiskey glaze. In a small saucepan, combine whiskey, brown sugar, apple cider vinegar, and liquid smoke. Bring to a boil over medium heat, then reduce heat to low and simmer until thickened, about 5 7 minutes. Set aside.
2. Preheat your grill or oven to 350°F (180°C). Season the ribs with salt and pepper to taste. Grill or bake them for 20 minutes per side, basting frequently with the whiskey glaze during the last 10 minutes of cooking time.
3. While the ribs are cooking, prepare the sweet potato fries. Slice sweet potatoes into 1/4 inch thick fries. In a deep fryer or large saucepan, heat vegetable oil to 350°F (180°C). Carefully lower the sweet potato fries into the hot oil and fry until golden brown, about 3 4 minutes. Remove from oil and drain on paper towels.
4. In a small bowl, mix paprika, garlic powder, onion powder, cayenne pepper, and salt. Sprinkle this seasoning mixture over the sweet potato fries for an extra kick of smoky flavor.
5. Once the ribs are cooked through and glazed to perfection, remove from heat and allow to rest for a few minutes before cutting into individual servings.
6. Serve your whiskey glazed ribs alongside the smoky sweet potato fries, garnishing with fresh parsley if desired. Enjoy!

Chef’s Insight

The key to this recipe is the balance between the sweet whiskey glaze and smoky flavors in both the ribs and fries, making it a true BBQ fusion dish.

Notes

Feel free to adjust the whiskey glaze according to your preference for sweetness and smokiness.