Flashback Friday Whiskey Glazed Baby Back Ribs

We all can use a little recipe inspiration now and again, as it's easy to get in a cooking rut with the same recipes week to week. These "Flashback Friday Whiskey Glazed Baby Back Ribs," are a great way to put something a little different on the table.

This flashback Friday whiskey glazed baby back ribs recipe was originally posted in August 2011, but it is so good that it has been posted again, the glaze recipe is amazing and can be put on lots of other foods from chicken, steak, pork chops, carrots and anything else you can think of. After trying some amazing ribs at a restaurant the creator knew she had to come up with a recipe of her own (not to mention that the restaurant that the ribs were at was over two hours away), as she just couldn't stop thinking of the delicious ribs she had tried. It took her over one year of experimenting with different things until she finally came up with this rib recipe that she loved as much as the ribs she had tried at the restaurant, her are not pit smoked, but just as good. For starters you will want to get some slabs of baby back ribs, silver skin removed and cut in half. For the rest of the ingredients you will want to take a look at the recipe blog site.

This recipe blog site is created by Crystal who lives with her young family (sadly her husband just passed away at a young age), but she will continue with this great site. On her site you will find main dish recipes, appetizer recipes, desserts recipes, side recipes, breakfast recipes, healthy eating recipes, diabetic friendly recipes and beverage recipes to name a few.

Typically barbecue is either a cooking method or a cooking apparatus. The difference between barbecuing and grilling has to do with the cooking times and the types of heat used. Grilling is most often done quickly over moderate to high direct heat with little smoke, while barbecuing is done more slowly over low indirect heat and the food is flavored by the smoking process. There are different barbecue sauces and ways of doing depending where you are in the world.

Garlic is a close relative to the onion, shallot, leek, chive, and rakkyo. With a history of human use of over 7,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean cuisine, as well as a frequent seasoning in Asia, Africa, and Europe. It was known to Ancient Egyptians, and has been used for both culinary and medicinal purposes. Tomatoes are grown and eaten around the world. They are used in diverse ways, including raw in salads, and processed into ketchup or tomato soup. Unripe green tomatoes can also be breaded and fried, used to make salsa, or pickled. Tomato juice is sold as a drink, and is used in cocktails such as the Bloody Mary. Tomatoes are acidic, making them especially easy to preserve in home canning whole in recipes such as tomato sauce or paste.


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