Jack Daniels Glazed Ribs

Nothing quite says summer grilling like glazed barbecue ribs.  This make-ahead recipe can get you those perfectly glazed ribs in a snap, whether you're making just a few for the family, or enough to feed a small army.

Ingredients
4 lbs ribs
4 quarts (128 fl. oz.) cheap beer
1 c ketchup
1 c Jack Daniel's Tennessee Whiskey
3/4 c dark brown sugar
1/4 c apple cider vinegar
1 tbsp lemon juice
2 tsp A1 steak sauce
2 tsp minced garlic
1 tsp ground pepper
1/2 tsp ground mustard
1/2 tsp salt

Make-Ahead Preparation

• Place ribs and beer in a large stock pot.  Ensure that the beer completely covers the ribs; if not, add more.  Bring to a boil over medium-high heat, and boil for 30 minutes.  
• Remove from heat and refrigerate.  Once cool, remove ribs from beer and place directly in a freezer bag.  Remove as much air as possible (or simply FoodSaver it) and freeze.
• Whisk together remaining ingredients in a sauce pan.  Heat uncovered over medium-high heat, whisking frequently, until boiling.  Once sauce reaches a boil, reduce heat and simmer for 20 minutes, uncovered.
• Remove from heat and allow to cool to room temperature, uncovered.  Once cool, place in a freezer container and freeze.

Cook evenly and maximize grill space by using a
rib rack.

To Serve

• Thaw ribs in refrigerator.  Thaw barbecue sauce in refrigerator or warm water or microwave.
• Preheat grill on medium-high heat (not less than 400 degrees).
• Using a basting brush, baste ribs with barbecue sauce.
• Place on grill, meat side up.  Cover and cook until sauce on underside and edges begins to glaze, approximately 1-3 minutes.   Re-baste and flip.  Re-cover, and cook until sauce on underside (now the meat side) begins to glaze, approximately 1-3 minutes.  Continue basting and flipping until ribs become well-coated, approximately 5 cycles.

I was surprised to discover that it is difficult to overcook these ribs.  Consider including some corn and baked potatoes on the grill as well, and you'll have an entire grill meal.  Enjoy!