Bulleit Iced Tea Recipe &
California Cheeseburger
Kentucky Mule
Ingredients
- 1.3 oz. Bulleit Bourbon
- 0.5 oz. fresh lime juice
- 4 oz ginger ale or ginger beer
Garnish
- Lime Wedge
Equipment
- Collins glass or Copper mug
Instructions
- Build drink in glass over ice.
- Stir.
- Garnish with lime.
North Carolina BBQ Ribs
Ingredients
- 2 whole slab pork baby back ribs, membrane removed
- DRY RUB
- 1/4 cup packed brown sugar
- 2 tbsp salt
- 1 tbsp chili powder
- ½ tsp fresh cracked black pepper
- ½ tsp cayenne pepper
- ½ tsp Old Bay seasoning
- ½ tsp cumin
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp dried thyme
- BRAISING LIQUID
- ¾ cup pork bone broth
- ¼ cup Bulleit Bourbon
- 1 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 2 tbsp honey
- 3 garlic cloves, crushed
- GLAZE
- ½ cup BBQ Sauce
Instructions
- In a small bowl, combine the dry rub ingredients and apply the mixture onto both sides of the ribs. Cover and refrigerate overnight.
- Preheat the oven to 250°F. In a rimmed baking sheet combine the braising liquid ingredients and add the ribs to the pan. Cover tightly with foil and slow roast for 2.5 hours. Remove the ribs from the braising liquid and place them on a separate baking sheet. Transfer the liquid to a medium saucepan and bring to a boil, reduce heat and simmer down to half the volume for a glaze. Whisk in the barbecue sauce.
- Preheat your barbecue to medium high and place the ribs on the grill. Cook for about 5 minutes on each side, basting both sides with the glaze until browned and lightly charred. To serve, slice the ribs between the bones and toss them in the remaining glaze. Enjoy hot with your favorite sides and a Bulleit Kentucky Mule.
