Adam Gorski’s Brandy Old Fashioned
Adam Gorski’s Brandy Old Fashioned // Photo by Wing Ta
Ingredients
- 2 ounces Pierre Ferrand 1840 Cognac
- ¼ ounce chamomile syrup (see below)
- 2 dashes Bittercube Bolivar Bitters
Method
Combine ingredients in a mixing glass and stir with ice. Strain into a rocks glass with fresh ice. Garnish with lemon peel and chamomile flower (optional).
Chamomile Syrup
- ¼ cup chamomile tea
- 4 cups white sugar
Simmer tea in 4 cups of water for 8 minutes. Strain and whisk in sugar while the tea is still hot. Chill immediately.
Ann Kim’s Sweet and Spicy Ribs
Ann Kim’s Sweet and Spicy Ribs // Photo by Wing Ta
Dry Rub
- 2 racks of St. Louis-style pork ribs
- 2 tablespoons black pepper
- 2 tablespoons salt
- 3 tablespoons gochugaru
- 3 tablespoons brown sugar
- 1 tablespoon sugar
- 1 tablespoon garlic powder
Barbecue Sauce
- 3 tablespoons minced ginger
- 2 tablespoons minced garlic
- 1 cup gochujang
- ½ cup brown rice syrup
- ½ cup sugar
- 2 tablespoons soy sauce
- 3 tablespoons sesame oil
- 1 tablespoon black pepper
- 3 tablespoons cider vinegar
Massage the dry rub into ribs and rest overnight in the fridge. Section the racks into individual ribs and smoke over a water bath for three hours at 225 degrees. Toss the ribs in the barbecue sauce and serve immediately.
For more cooking tips, follow @TheMinnesotaSpoon on Instagram or Facebook, or go to SlayToGourmet.com to see some previous recipes.
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