I love everything about this dish. It’s meaty, really well balanced in flavor, sticky in the best way possible and completely addictive.

    I use this sauce on so many cuts of meat that I really hope you play around with it. If you’re more the pulled beef type, no problem. Just use a brisket instead of ribs, cook it at a little bit of a lower temp for a little longer and, BOOM, the best pulled beef ever! Say your family are corned beef lovers? Prepare your corned beef the usual way and then use this as your sauce! In fact you can even pour it over chicken. It’s that good!

    It doesn’t take long to make and these ribs freeze really well so I definitely suggest making a huge batch and freezing it. Then you can go back to the kitchen, cook the million other dishes you need to prepare for all these holidays all while having the piece of mind that you already have at least one killer meat done!

    Happy cooking

  • Ingredients

    1. 5 lbs. short ribs
    2. Salt and pepper for seasoning ribs
    3. 1 onion, diced
    4. 4 cloves garlic, peeled
    5. 1&1/2 cup bourbon
    6. 3/4 cup brown sugar
    7. 1 cup tomato sauce
    8. 1/3 c cider vinegar
    9. 2 tbsp Worcestershire sauce
    10. 2 tsp salt
    11. 1 tsp pepper


    1. Heat a heavy bottom skillet on high heat.
    2. Season ribs liberally on all sides, with salt and pepper.
    3. Drizzle a little bit of canola oil in the bottom of the pan and sear ribs on all sides till brown (about 4 min each side).
    4. You may need to work in batches so as not to overcrowd the pan.
    5. Remove ribs.
    6. Add onions and garlic.
    7. Cook for two minutes till soft.
    8. Carefully pour in bourbon and cook for two min.
    9. Add everything else.
    10. Bring mixture up to a boil and return ribs to pot or pour sauce over ribs in a pan.
    11. Seal tightly and place in the oven.
    12. Bake on 180c (350f) for 1.5 hours, then check on the ribs and turn them around.
    13. Cook for another 45 minutes and check to see that they are fork tender.
    14. Depending on thickness of meat they may or may not need some extra time.
    15. Once meat is tender remove from oven and let cool completely in its own juices, if freezing.
    16. Or serve hot.


    1. You can make these with so many cutes of meats. Think brisket, deckle, flanken ribs, spare ribs etc…

    To freeze

    1. Let ribs cool completely in the sauce. If you remove them from the sauce they will dry out. Wrap pan in a few layers of Saran Wrap and then one final layer of tinfoil. Freeze for up to 6 months.

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