Southern_Living_June_2017

Slow-Cooker Ginger,

Sweet Tea, and

Whiskey Short Ribs

ACTIVE 45 MIN. - TOTAL 8 HOURS
SERVES 4|

4 (12-oz.) bone-in beef short ribs,
trimmed
1 ⁄ 2 tsp. black pepper
2 1 ⁄ 4 tsp. kosher salt, divided
2 Tbsp. canola oil
3 medium-size yellow onions,
sliced (about 5 cups)
4 garlic cloves, minced
(about 1^1 ⁄ 2 Tbsp.)
1 (3-inch) piece fresh ginger, sliced
3 ⁄ 4 cup (6 oz.) plus 1 Tbsp. (^1 ⁄ 2 oz.)
rye whiskey, divided
1 cup sweet tea
1 cup beef broth
1 Tbsp. sherry vinegar
1 Tbsp. cornstarch
1 Tbsp. warm water
1 ⁄ 2 cup chopped fresh flat-leaf parsley
1 ⁄ 2 cup chopped scallions
(about 4 scallions)
2 Tbsp. lemon zest plus 2 tsp. fresh
juice (from about 2 lemons)
1 tsp. extra-virgin olive oil

1. Sprinkle short ribs with pepper and
   1 teaspoon of the salt. Heat canola oil
   in a large (12-inch) cast-iron skillet over
   medium-high. Add ribs, and cook until well
   browned, about 10 minutes, turning once.
   Transfer to a 6-quart slow cooker.


2. Add onions, garlic, ginger, and^1 ⁄ 2 teaspoon
   of the salt to skillet, and cook over medium-
   high, stirring often, until onions are very
   tender, 8 to 10 minutes. Add^3 ⁄^4 cup of the
   whiskey, and cook 1 minute. Stir in tea
   and broth, and bring to a simmer, about
   3 minutes. Pour onion mixture over ribs in
   slow cooker. Cover and cook on LOW until
   meat is very tender and falling off the bone,
   about 7 hours.


3. Remove ribs, and set aside. Pour mixture
   from slow cooker through a fine wire-mesh
   strainer into a medium saucepan; discard
   solids. Cook liquid in pan over medium-high
   until reduced by half (about 1^1 ⁄ 2 cups), 10 to
   12 minutes. Add sherry vinegar,^1 ⁄ 2 teaspoon
   of the salt, and remaining 1 tablespoon

whiskey. Stir together cornstarch and warm

water; stir into mixture in pan, and bring to a

simmer, 2 to 3 minutes. Remove from heat.

4. Combine parsley, scallions, lemon zest,
   lemon juice, olive oil, and remaining^1 ⁄ 4
   teaspoon salt in a small bowl. Serve ribs in
   whiskey sauce topped with parsley mixture.

Memphis Dry-Rubbed

Baby Back Ribs

ACTIVE 30 MIN. - TOTAL 4 HOURS

SERVES 4|

2 (2^1 ⁄ 2 - to 3-lb.) slabs baby back

pork ribs

1 ⁄ 3 cup kosher salt

1 ⁄ 4 cup packed dark brown sugar

3 Tbsp. paprika

1 Tbsp. black pepper

1 Tbsp. garlic powder

1 Tbsp. onion powder

1 Tbsp. dry mustard

1 Tbsp. chili powder

These smoked ribs are surprisingly

easy to make, even for a first-timer. A

Memphis-style dry rub forms a delicious

crust around the meat, and a vinegar

wash with an extra sprinkling of dry

rub at the end of the cooking process

adds another layer of flavor—no

sauce necessary.

MEMPHIS DRY-RUBBED

BABY BACK RIBS

1 Tbsp. ground cumin

1 Tbsp. ground allspice

1 Tbsp. herbes de Provence

1 cup apple cider vinegar, divided

1 cup water, divided

2 handfuls wood chunks for smoking

(hickory, oak, or pecan)

1. Pat both sides of slabs dry with paper
   towels. Using a sharp knife, remove thin
   membrane from back of each slab by slicing
   into it and pulling it off with a paper towel.
   (This will make ribs more tender and allow
   meat to absorb the rub better.) Combine
   salt, brown sugar, paprika, pepper, garlic
   powder, onion powder, dry mustard, chili