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Ah, Father’s Day – the one day a year where dads get to relax, put their feet up, and let someone else do the grilling (hint, hint). And what better way to celebrate than with mouth-watering, finger-licking, rib-sticking (sorry, had to) recipe that’ll make Dad feel like the king of the BBQ?
Introducing Jalapeno Moonshine Pork Ribs – a spicy, sweet and savory twist on traditional ribs that’ll have everyone begging for more. And the best part? They’re ridiculously easy to make on the grill.
But before we dive into the recipe, let’s talk a little about history. Did you know that ribs have been a staple of American cuisine since, well, basically forever? Native Americans were known to slow-cook meat over open flames, and
European settlers brought their own techniques (and pigs) to the table. Fast forward to the good ol’ days of backyard BBQs and ribs became the ultimate crowd-pleaser.
Now, about that moonshine ... Legend has it that during the Prohibition era, some clever folks in the South used their stills to create a special “shine” that added a little extra kick to their cookin’. We’re not sayin’ that’s exactly what happened here, but ...
Okay, enough chit-chat. On to the recipe.
Ribs ingredients
- 2 racks of pork ribs (Make sure to remove the membrane or silver skin from the bottom side of the ribs).
- ¼ cup jalapeno moonshine (or substitute with your favorite spicy sauce, or 2 jalapenos diced).
- ¼ cup brown sugar.
- ¼ cup honey.
- 2 tablespoons smoked paprika.
- 1 tablespoon garlic (minced).
- Rib rubs of your choice.
- Salt and pepper to taste.
- ¼ cup chopped cashews.
- ¼ cup diced green onion.
Instructions
- Preheat that grill to medium-low heat (we want low and slow, baby).
- In a small bowl, whisk together moonshine, brown sugar, honey, smoked paprika, garlic, salt and pepper.
- Remove the membrane from the back of the ribs (this’ll help them get all tender and whatnot).
- Coat ribs with Rib Rub.
- Slather on that delicious moonshine mixture, making sure to coat both sides evenly.
- Place ribs on the grill, bone side down and close that lid.
- Let those babies cook for about 2½ hours, or until they’re fallin’ off the bone.
- Flip them over and give them another 10-15 minutes to get all caramelized and pretty.
- Garnish with cashews and onions.
Get ready for the oohs, aahs, and “Dad, can I have another rib, pleeease?”.
Don’t worry, the alcohol cooks off.
Truffled Boursin Mac & Cheese
Ingredients for cheese sauce
- 2 cups milk.
- 2 cups heavy cream.
- 2 ounces butter.
- ¹∕3 cup flour
- ½ teaspoon garlic minced.
- 4 ounces grated provolone.
- ¼ cup grated Parmesan.
- ½ package Boursin cheese.
- 1½ teaspoon salt.
- ½ teaspoon pepper.
- truffle oil.
16 ounces small Rigatoni cooked
Process:
- Step 1: On the stove in a pan melt butter, add flour to make a roux. Gradually stir in the scalded milk and cream. Add garlic.
- Step 2: Simmer mixture on low heat for about 20 minutes. Remove from heat and whisk in cheese. Add salt and pepper.
- Step 3: Let sauce cool and combine with the cooked pasta.
- Step 4: Place in baking dish and top with cheese mixture.
- Step 5: Place dish
in oven until hot throughout and cheese is nicely colored.
Drizzle with truffle oil.
Happy Father’s Day from our grill to yours.
If you have any cooking questions or recipe requests, please drop me a note.
Barry Cohen welcomes your thoughts, suggestions and feedback. Email him at barrycohen210@gmail.com.