June 20, 2024
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June 20, 2024
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Linking Northern and Central NJ, Bronx, Manhattan, Westchester and CT

My number-one most popular meat recipe. Most likely because of the copious amount of bourbon required to make it, but not really. It’s because it’s delicious.


  • 5 lb (2 kg) short ribs
  • Salt and pepper, for seasoning ribs
  • Canola oil, for searing
  • 1 onion, diced
  • 4 cloves garlic, peeled
  • 1½ cups bourbon
  • ¾ cup brown sugar
  • 1 cup tomato sauce
  • ⅓ cup cider vinegar
  • 2 tablespoons fish-free Worcestershire sauce
  • 2 teaspoons salt
  1. 1 teaspoon coarsely ground black pepper


Heat a heavy-bottomed skillet over high heat.

Season ribs liberally on all sides with salt and pepper.

Drizzle a little canola oil into the pan; sear ribs on all sides till brown (about 4 minutes per side).

You may need to work in batches so as not to overcrowd the pan.

Remove ribs; set aside.

Add onions and garlic to the skillet. Cook for 2 minutes, till soft.

Carefully add bourbon; cook for 2 minutes.

Add remaining ingredients.

Bring mixture to a boil; return ribs to pot or pour sauce over ribs in a pan.

Seal tightly; bake at 350°F / 180°C for 1½ hours, then check on the ribs and turn them over.

Bake for 45 minutes; check to see that they are fork tender.

Depending on the thickness of the meat, they may need some extra time.

Once meat is tender, remove from the oven and let cool completely in its own juices, if freezing, or serve fresh and hot.


You can make these with so many cuts of meat. Think brisket, deckle, flanken ribs, spare ribs, etc…

To Freeze:

Let ribs cool completely in the sauce. If you remove them from the sauce they will dry out.

Wrap pan in a few layers of plastic wrap and then one layer of foil. Freeze for up to 6 months.

Excerpted from Peas Love and Carrots by Danielle Renov. Copyright 2020 by ArtScroll Mesorah Publications, photos by Moshe Wulliger. Reproduced with permission of the copyright holder. All rights reserved.

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