Ribs and Whiskey


Jameson and Ginger

  • 1 1/2 fl oz Jameson Irish Whiskey
  • 4 fl oz local ginger ale
  • Lime wheel

Directions: Fill old-fashioned glass with ice. Add whiskey and ginger ale. Stir to combine. Garnish with a lime wheel.

Bee’s Knees

  • 1 1/2 fl oz Jameson Irish Whiskey
  • 1/2 fl oz honey
  • 1/2 fl oz fresh lemon juice
  • Pinch cinnamon
  • Mint
  • Cinnamon stick

Directions: Place Jameson Irish Whiskey, honey, lemon juice and cinnamon in an ice-filled cocktail shaker. Shake vigorously. Strain into an ice-filled old-fashioned glass. Garnish with fresh mint and a cinnamon stick.

 Sweet, Sour & Spicy Ribs

  • 6 to 8 Servings
  • Prep time: Under 30 minutes
  • Total time: More than 1 hour


  • 4 racks of baby back ribs
  • 1 onion, peeled, sliced into quarters
  • 6 cloves garlic
  • 1/2 cup red wine vinegar
  • 2 sprigs rosemary
  • 1/3 cup Maple syrup
  • 3 tbsp chili sauce
  • 2 cups Rich & Malty ale
  • 3 tbsp Worcestershire
  • 3 tbsp Tabasco
  • 2 cups barbeque sauce
  • 3 tbsp fresh lime juice

Directions: Preheat oven to 350 °F. Place onion, garlic, red wine vinegar and rosemary on bottom of a roasting pan. Place ribs, bone side up, on a rack and set in roasting pan. Cover with foil and bake for approximately an hour and a half. Remove ribs and set aside. While ribs are cooking, make the sauce. Place all the remaining ingredients in a pot and set over medium-high heat. Bring to a boil. When sauce begins to boil, reduce heat to a simmer and cook until rich and thick (approximately 45 minutes). Set grill to medium-high heat. Brush ribs with sauce and grill until lightly charred and warmed through. Put any excess sauce in a small serving bowl, so guests can add more sauce to their ribs if desired.

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