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Message: <blockquote data-quote="CleverNickName" data-source="post: 9117403" data-attributes="member: 50987">They were phenomenal.  I'll post the recipe below for anyone who wants to give it a try....but fair warning, this is a "competition-level" recipe.  It's much more complicated than a typical kitchen recipe, or even a restaurant recipe.  Try it if you dare:[SPOILER=Sazerac Ribs]Entry #22 “Sazerac”Whiskey-Glazed Short RibsINGREDIENTSIngredients and cook times are for 3 racks of pork short ribs.The Spritz1 oz. Absinthe1 oz. Peychaud's bitters (not Angostura's)Combine, and store in an atomizer until needed.The Rub1 cup brown sugar2 Tbsp. smoked paprika2 Tbsp. Old Bay seasoning2 Tbsp. smoked salt2 Tbsp. garlic powder1 Tbsp. onion powder1 tsp. Cayenne pepper4 tsp. black peppercorns2 tsp. cumin seeds2 tsp. fennel seeds2 stars of aniseToast the peppercorns, cumin seed, star anise, and fennel until fragrant, then grind fine.Combine all ingredients, then store in an airtight container with a shaker top.The Braise20-oz bottle of Dr. Pepper1/4 cup apple cider vinegar1/4 cup white sugar2 Tbsp. Worcestershire Sauce1 Tbsp. liquid smoke (hickory)4 cloves of garlic, gratedCombine and refrigerate.The Sauce2-1/2 cups rye whiskey2 cups catsup1 cup brown sugar1 cup honey1/2 cup apple cider vinegar3 Tbsp. Worcestershire sauce2 Tbsp. liquid smoke (hickory)2 Tbsp. Absinthe1 Tbsp. dijon mustard1 Tbsp. Old Bay seasoningT Tbsp. Peychaud’s BittersLemon juiceMake a slurry from a 1:1 ratio (by volume) of cornstarch and cold water.  Put it in a squeeze bottle, shake until dissolved, and set aside.Simmer the whiskey, catsup, sugar, and honey together for about 10 minutes.  Add remaining ingredients, return to a boil. Reduce heat and simmer, tasting frequently, until the alcohol “cooks out” to your liking, ~30 minutes. Then while stirring, add the starch slurry a little at a time until the sauce is thick enough to stick to the ribs.  Cook out the starch for another 3 minutes, then remove from heat. Taste, and stir in more bitters, Absinthe, and/or lemon juice as needed until the flavor is right.  (It’s helpful to make yourself a Sazerac cocktail for reference, since you’ve got all the ingredients handy…)COOKING INSTRUCTIONSThe Night BeforePrepare the Spritz, the Rub, the Braise, and the Glaze.Rinse the ribs under cold water. Pat them completely dry with paper towels, then coat them with The Spritz until shiny.  Let them dry on a wire rack for about 15 minutes or so until they're tacky to the touch, then coat the ribs liberally with The Rub on all sides. Vacuum seal and refrigerate overnight.The Day of the CompetitionPreheat the oven to 250F.  Remove the ribs from the plastic, and arrange meat-side-down in a single layer in a large disposable aluminum foil pan.  Add The Braise, seal tightly with foil, and braise for 2-1/2 hours.Remove from the oven, and rest the ribs for 30 minutes before opening.  Discard the braising liquid.Set the broiler rack to 3” below the flame.  Coat the ribs with The Glaze, then broil meat-side-up for 2 minutes.  Repeat glazing and broiling, 2-4 times, until the glaze is as thick as you like.   Slice the ribs and arrange over a bed of dirty rice.  Hit them with more of The Spritz (mostly for fragrance than flavor), and serve.[/SPOILER]EDIT: Woops, forgot to disclose my "Secret Ingredient" (Old Bay seasoning)EDIT2: That leftover spritz is an excellent Sazerac shortcut: just spritz the chilled glass after you muddle the sugar cube.</blockquote>

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