Recipe: Bourbon Barbecue Sauce and Ribs, Bourbon Iced Tea

Makes about 2 cups.

Note: No need to cook this sauce: The heat of the grill finishes the flavor of the sauce as it's slathered onto the ribs or other meats or poultry. Double the recipe so you can have a jarful in the fridge. From JeanMarie Brownson.

• 1 c. tomato ketchup

• 1/4 c. bourbon

• 1/4 c. sorghum or light molasses

• 2 tbsp. Worcestershire sauce

• 1 tbsp. Dijon mustard or your favorite mustard

Directions

Mix all ingredients in a jar with a tightfitting lid. Shake well. Refrigerate up to several weeks.

Nutrition information per each of 6 servings:

Calories18Fat0 gSodium104 mg

Carbohydrates5 gSaturated fat0 g

Serves 6.

Note: From JeanMarie Brownson.

• 2 large slabs (3 lb. total) baby back pork ribs or bone-in country style pork ribs

• Salt and freshly ground pepper

• Hickory or mesquite wood chunks

Directions

Pat ribs dry. Season generously on all sides with salt and pepper. Refrigerate uncovered for up to 2 days. Remove from refrigerator while you prepare the grill so the ribs start to come to room temperature. Soak wood chips in water to cover for at least 30 minutes.

Prepare a charcoal grill or heat a gas grill to high. When the coals are covered with a gray ash, arrange them on 2 sides of the grill leaving the center empty. Place a drip pan on the bottom of the grill and place the cooking grate on top. If using a gas grill, turn off the burners in the center of the grill and turn the other burners to medium.

Just before you put the meat on the grill, nestle a few wood chunks among the hot coals. Put ribs on grill over the drip pan (not directly over the heat). Cover grill and cook, turning once, until fork-tender and juices run clear, about 40 minutes for the country-style ribs or 1 1/4 hours for the baby back ribs.

Generously baste all sides of the ribs with the barbecue sauce. Grill covered until meat is nicely glazed, 10 to 15 minutes more. Remove from grill; let rest 5 minutes before serving.

Calories438Fat33 gSodium375 mg

Carbohydrates12 gSaturated fat10 g

Protein23 gCholesterol113 mgDietary fiber0 g

Serves 6.

Note: You can purchase bottled simple syrup at a liquor store, or make it yourself by warming 1 cup water and 1 cup sugar over medium heat until sugar is dissolved (cool before using). From JeanMarie Brownson.

• 3/4 c. fresh lemon juice

• 1/3 c. simple syrup (see Note)

• 1 1/2 c. bourbon

• 12 very thin slices cucumber

• Ice cubes

Heat 3 cups water to a boil in a small saucepan or microwave oven in a glass bowl. Add tea bags; let steep 5 minutes. Remove tea bags and chill tea.

Mix lemon juice and simple syrup in a large serving pitcher. Stir in bourbon and cold tea.

Put 2 cucumber slices in bottom of each of 6 tall glasses. Crush lightly with the back of a wooden spoon (or a muddler, if you have one). Add ice to fill the glasses. Pour in tea mixture. Stir and serve.

Nutrition information per serving:

Calories179Fat0 gSodium1 mg

Protein0 gCholesterol0 mgDietary fiber0 g

Serves 6.

Note: From JeanMarie Brownson.

• 2 tsp. (1 small envelope) plain powdered gelatin

• 2 c. skim milk

• 1 (5.4 oz.) can coconut cream or 2/3 c. unsweetened coconut milk

• Pinch salt

• 1 c. plain nonfat Greek yogurt

• Honeyed berries, see recipe

• Sprigs of fresh mint

Sprinkle gelatin over 2 tablespoons cold water in a small bowl. Let stand until softened, about 3 minutes.

Heat skim milk and sugar in large microwave-safe bowl on high, stirring once or twice, until sugar dissolves (to test, rub a little between your fingers), about 2 minutes. Stir in softened gelatin until dissolved. Stir in coconut milk and salt until smooth. Cool to room temperature.

Use a whisk to blend yogurt into cooled milk mixture. Divide the mixture among 6 squat jelly jars or glasses. Cover and refrigerate until set, 2 to 3 hours, or up to 3 days.

Serve topped with a generous spoonful of the honeyed berries. Garnish with mint.

Nutrition information per serving:

Carbohydrates42 gSaturated fat4 g

Protein8 gCholesterol4 mgDietary fiber2 g

Makes about 2 cups.

Note: From JeanMarie Brownson.

• 2 c. (1 pint) fresh blueberries, stemmed, rinsed

• 1 tsp. fresh lime juice

• Light honey to taste

Directions

Put blueberries into a bowl and use a potato masher or large fork to roughly crush them. Add strawberries and crush them a little. Stir in lime juice and honey to taste. Refrigerate 20 minutes or so.

Nutrition information per each of 6 servings:

Carbohydrates3 gSaturated fat0 g