In ten short days, summer will officially be here. What better way to welcome the warmer weather than with refreshing cocktails, good food and a few friends? Take the party outdoors for a backyard BBQ and let the good times roll until the sun sets. We’ve connected with two pros in the fun, food and libations department who have provided recipes for a Jalisco Sunrise and Brown Sugar Ribs. Pair these two summer staples with a few of your favorite sides like baked beans, corn bread or green bean casserole and get the party started!
“On a sunny summer afternoon, I like to pour myself a Jalisco Sunrise made with our Reposado,” says Miguel (Chicky) Luna, owner and co-creator of San Diego-based CaliFino Tequila. “The combination of citrus and hints of vanilla from the Reposado shaken with fresh juice from oranges makes for one good drink. Salud!”
Jalisco Sunrise
2 oz. CaliFino Reposado
3/4 oz. orange curacao
3/4 oz. orange juice
Shake, strain over fresh ice
Top with Pama liqueur
Bartenders choice: Salt rim if desired
“Ribs scream summer to me,” says Executive Chef Kevin Templeton, barleymash, The Smoking Gun and Spill the Beans. “This is an easy way to prepare juicy ribs that fall of the bone. The use of bacon fat will give them a little more fat to keep them tender. I like to use hardwood smoked bacon fat. This adds a smoky element to the ribs on top of the fantastic grill flavor.”
Brown Sugar Ribs: Serves 4
2 racks baby back pork ribs (each rack will weigh 1 to 2 lb.)
2 cups brown sugar
2 tbsp. salt
2 tbsp. fresh ground pepper
2 tbsp. ancho chili powder (optional)
2 cups bacon fat, cold or at room temperature
Barbecue sauce (optional)
If your butcher has not already done so, remove the thin membrane from the back of each rack of ribs.
In a small bowl, mix together brown sugar, salt and pepper (and ancho powder). Generously rub mixture into both sides of ribs. Evenly spread bacon fat on both sides, as you would spread icing on a cake.
Place each rack of ribs in 2 to 3 layers of heavy-duty aluminum foil, making sure there are no holes or tears. Wrap securely and crimp edges of foil to seal.
Place packets on a grill over low heat and cook at least 1 hour or until ribs are fall-off-the-bone tender, turning every 10 minutes. Make sure to keep the grill lid closed after turning. When done, remove packets from grill and let ribs rest in foil for about 15 minutes. Carefully open packets, remove ribs and discard rendered fat and foil. Be very carefull of the excess fat. It can burn you. Return ribs to grill on high heat for a little char, cooking on both sides for about 2 minutes. Serve dry or with your favorite barbecue sauce.
