Lee Ann Whippen’s Country Style Bourbon BBQ Short Ribs are the ultimate crowd pleaser

Summer and barbecue are a classic food combination. While many people long to be that ultimate pit master, it can take years of practice to perfect that recipe. Although there is much craft in those recipes, one barbecue master is sharing a special recipe that can impress even the most picky eaters. This Country Style Bourbon BBQ Short Ribs recipe from Lee Ann Whippen will get everyone asking for a second helping.

Cooking ribs well is almost an art form. While some people might use an oven, the grill or smoker adds another layer of flavor. While the sauce might entice with its glistening appearance, it is the low and slow cooking that imparts all that flavor.

Describing her recipe Country Style Bourbon BBQ Short Ribs, Whippen said, “These Short Ribs are a classic crowd-pleaser, with the perfect balance of sweet and spicy from the molasses and cayenne pepper. My favorite sides to pair with this dish are coleslaw and macaroni salad. If you have trouble finding Country Style-Ribs, Boneless Beef Short Ribs are a great substitution!”

As Whippen described, the sweet and spicy notes have broad appeal. It is not too overpowering. Instead, it is the balance with the hearty meat that makes this flavor combination work well.

In addition, Whippen’s suggested side dishes are important to the overall eating enjoyment. The coleslaw can add some contrast to the rich ribs. That punch of acid can help cut through the bold flavors and lead diners back for more.

While the Country Style Bourbon BBQ Short Ribs are a wow factor for that big meal, Whippen has a few other suggestions for cooks who prefer their meat off the bone. For example, her BBQ Beef Biscuit Sliders are a great alternative to burgers.

Speaking about this recipe, Whippen said, “Tri-tip roast is one of my favorite lean cuts to use on the grill and is also known as Bottom Sirloin Roast; Newport Roast; Santa Maria Roast; Tri Tip; or Triangle Roast. The most important tool for properly carving your tri-tip before serving is a sharp knife — be safe! If you’re using a meat fork, don’t pierce the roast to hold it in place. Use the back of the fork instead (tongs work great, too) to prevent juices from escaping and always slice across the grain.”

Listening to her commentary, it stands as a good reminder that alternative meat cuts can not only be flavorful but also cost effective. Sometimes the less well-known meat cuts are the real find in the butcher case. But, cooks need to understand how to use them effectively. This particular recipe for BBQ Beef Biscuit Sliders could be a new summertime staple.

This summer, light the grill and skip the app ordering. These recipes and many others can get cooks excited to explore beef recipes.