Ribs And Whiskey

• 2 each baby-back pork ribs
• 1 cup Jack Daniels whiskey or domestic whiskey of choice
• 1/2 cup maple syrup
• 12 each cloves, whole
• 6-8 each garlic cloves, lightly crushed
• 1 tablespoon dried chili flakes
• 4 cups chicken stock or water
• 2 tablespoons salt
• 1 tablespoon black pepper, roughly cracked
• 4 each bay leaves

1. 1. Fit pork ribs into a full size 4 inch deep hotel pan or whatever sized roasting pan you may have. It is ok if you must cut rack in half or quarters.
2. 2. Add the rest of the ingredients to the pan. Make sure you have enough liquid to cover ribs at least 3/4 the way if not fully submerged. Add more stock or water if necessary.
3. 3. Cover pan with foil, poking just a few holes in the foil to vent.
4. 4. Place roasting pan over two burners of the stovetop and turn heat to medium, bringing liquid to a simmer.
5. 5. Place roasting pan into preheated oven and braise ribs for 1.5 to 2 hour or until tender and meat pulls easily from the bone.
6. 6. Strain the remaining liquid into a saucepan and reduce the volume by approximately three quarters until desired flavor becomes consentrated and the sauce thickens from the maple syrup. Sauce may be flavored to your liking with salt or spice. A little added sugar will both sweeten and thicken the sauce. A light BBQ like flavored sauce is the desired outcome.
7. 7. Either grill or broil ribs basting with the reduced sauce until glazed, crisp and a little sticky. Reserve some of the sauce to serve alongside the ribs. Enjoy.
8. what to drink? Sam Adams lager or a whiskey old fashioned
9. For 'Tailgating' prepare through step six ahead of time and reserve. Bring to the tailgate and finish step 7 over your grill.

babyback pork ribs, daniels, maple syrup, garlic, dried chili flakes, chicken, salt, black pepper, bay leaves

Taken from www.epicurious.com/recipes/member/views/ribs-and-whiskey-50053182 (may not work)