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
- 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. - 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. - 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.
- 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)
- 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