Glazed Pork Ribs

My recipe for Jack Daniel’s and Black Treacle Rib Glaze – UK BBQ Week

UKBBQWeek2018.jpgMy last post gave away my secret for really crispy chicken and today to celebrate National BBQ Week ( it’s longer than a week but who cares when its sunny and you have an excuse BBQ every day ) the recipe I am sharing is for one of my personal favourites Jack Daniel’s and Black Treacle Rib Glaze.

Now you may think to add a classic bourbon to a barbecue sauce is a little extravagant, but the addition of Jack Daniel’s adds a silky smokiness to this glaze, which compliments the liquorish sticky sweetness of the black treacle and the gentle kick of the Cayenne and mustard. Use this barbecue glaze to baste ribs, steaks or chicken towards the end of cooking as your barbecue dies down. You want the sauce to cook on to the surface of the meat, but you don’t want it to burn. You can further enhance your dish with a dry rub to marinade your dish before cooking.

Glazed Pork Ribs

Jack Daniel’s and Black Treacle glazed Ribs

Jack Daniels and Black Treacle Rib Glaze

A lot of my barbecue sauces simply use cups ( the American staple ) as most are American influenced or originally from American friends, it is just so convenient and easy. If you wish to change to metric or imperial, American cups are best converted to 240 millilitres, 16 tablespoons or 8 ½ imperial fluid ounces.

1 cup Jack Daniel’s Whiskey

2 cups Ketchup

½ cup light Brown Sugar

½ cup Black Treacle

¼ cup good quality Cider Vinegar

1 tablespoon Lemon Juice

2 teaspoons Worcestershire sauce

3 cloves of Garlic, peeled and very finely minced

1 Bay leaf

1 piece of Orange peel

1 Star Anise seed pod

¼ piece of Cinnamon stick

½ teaspoon dry Mustard powder

A very good pinch of Cayenne Pepper

Combine the ingredients in a heavy-bottomed saucepan and mix well. Over a medium heat simmer for twenty minutes then allow to cool. Store in an airtight container in the refrigerator. If you make it a few days in advance the flavours will have more time to blend together. Remove the bay leaf, orange peel, and spices before use.

 

Allergens in this recipe depend on your choice of BBQ sauce and may include;

Celery    Raw Fish   In the Worcestershire sauce

 


Texas-style BBQ Sauce and the Most Important BBQ That Never

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It is another of those food days / weeks, I have written recipes when it has been National Toast Day ( yes really ), National Fish and Chips Day, Bramley Apple Week and National Yorkshire Pudding Day, this time I won’t complain too much as it one of my favourites National BBQ Week. I adore smoky, sticky BBQ food and love to cook it but do you know the most important BBQ in history?

Well by nineteen sixty-three Lyndon B. Johnson had risen above the hurly-burly politics of his native Texas to become vice president of the United States in the administration of the meteoric John F Kennedy. In a government of outstanding personalities including the president’s charismatic brother the attorney general, secretary of defense Robert McNamara and secretary of state Dean Rusk, many saw Johnson’s role as mere window dressing. Yet this homely former school teacher established himself with quiet determination and pioneered what became known as barbecue diplomacy. As people relaxed due to the informal atmosphere of a barbecue around a pit or grill it was often easier for LBJ to talk business than in the rigid formal settings of a state banquette.

LBJ Photo.jpg

At his home on the banks of the Perdernale river, LBJ hosted an array of important barbecues for VIP dignitaries and most of these were catered for by Walter Jettson. He ran a local, well for Texas, catering company in Fort Worth and prepared the food at the LBJ ranch. On November 23, 1963, the staff of the ranch and Jettson were preparing for the biggest event of their lives the president was to visit and eat smoked ribs and brisket. As we all know he was never to make it. LBJ was sworn in as the thirty-sixth president of the United States on board airforce one carrying the body of President Kennedy back to Washington. Jettson was to become the President’s Pitmaster * and LBJ even flew him around the country to cater at political rallies. On the back of his celebrity, Jetton published a barbecue cookbook, which is unfortunately out of print but available on Amazon and other retailers.

Jetton catered for the first barbecue at the White House and continued to do so during LBJ’s term in office. When he decided not to stand for re-election LBJ hosted one last farewell barbecue on the White House lawns for over two hundred friends and supporters. The Texas-style ribs must have been quite special as the Swiss-born, formally trained, White House head chef Henry Haller, wrote in his The White House Family Cookbook, ” He did a terrific job and I was most impressed with the results. His barbecue sauce avoided all of the common flaws (oversweetening, overcooking, excessive thinning) and by serving the sauce separately, he also avoided drying out the meat. ”

*Pit Master : An experienced barbecue cook, a skilled craftsman, who watches over the pit and can tell by sight, sound, smell, and touch, if it is running too hot or too cold, when it needs fuel, when to add wood, when to add sauce, and when the meat is ready.

Barbecue Sauce

Here is my only slightly amended version of Walter Jetton’s recipe as always as the full recipe is of authentic American origin it is measured in cups. A cup is between 200 and 250ml, providing one standard cup is used the proportions will work.

Walter Jettons’s Texas – style BBQ Sauce

1 1/2 cups Water

1 cup Ketchup

1/2 cup Cider Vinegar

3 Stalks Celery, washed and chopped

1/4 cup Butter

1/4 cup Worcestershire Sauce

1/2 cup Onion, peeled and finely chopped

3 Bay Leaves

1 Large Clove Garlic, peeled and minced

½ tablespoon Sugar

1 teaspoon Chilli Powder

1 teaspoon Smoked Paprika

1/8 teaspoon Sea Salt

pinch of freshly ground Black Pepper

Mix all ingredients together. Place in a heavy-bottomed saucepan and bring to a boil and simmer for ½ an hour. Remove from heat and strain.

Walter Jetton’s LBJ Barbecue Cookbook– By the Caterer to the LBJ Ranch, Written with Arthur Whitman, 1965, Pocket Books.