Jeff's Oven Smoked Bones
PREP TIME: 5 Hours
SERVES: 6 to 8


This tasty recipe is from Chris Schlesinger and John Willoughby's new book License to Grill. Although the recipe is completely prepared oven-style, your guests would never believe they weren't done on the pit out back. This technique will save many a garden party if the weather decides not to cooperate.


  • 1/2 cup freshly cracked black pepper
  • 1/4 cup ground cumin
  • 1/4 cup lightly packed brown sugar
  • 1/4 cup kosher salt
  • 1/4 cup paprika

INGREDIENTS For the Sauce:

  • 1 cup bourbon
  • 1/3 cup Steen's Cane Syrup
  • 1 cup minced shallots
  • 1/2 cup cider vinegar
  • 1 tablespoon minced garlic Salt
  • freshly cracked black pepper to taste
  • 1/2 cup catsup


  • 5 pounds beef ribs

Make the rub. Combine all of the ingredients in a small bowl and mix well. Rub the ribs generously with this mixture. Lay the ribs on a baking sheet that has been covered with foil and bake them in a 200 degree F oven for 5 hours. While the ribs are cooking, make the sauce: heat the bourbon in a small saucepan over medium-low heat for just 1 minute to warm it up. Now, be careful for this next part. Roll a piece of paper up into a tube or get one of those long fireplace matches, light it, and hold it inside the pan right over but not touching the bourbon; the bourbon should ignite. Once the bourbon has stopped flaming (about 1 minute), add the shallots and cook for 3 to 4 minutes, stirring occasionally, until the shallots are soft. Add the rest of the sauce ingredients, reduce the heat to low, and simmer for 15 minutes. The sauce would be slightly thickened. Remove it from the heat, cover to keep warm, and set aside. Remove the ribs from the oven, cut them into individual ribs, and grill them over a medium-hot fire for 3 to 5 minutes, or until the rub develops a crusty appearance. Remove from the fire, brush generously with the warm bourbon sauce, and serve.

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