Pitmasters meet Jägermeister
To kick off Labor Day weekend Jägermeister hosted a cookout competition judged by Sirius XM Liquid Metal’s José Mangin, Cliff Rigano from Jäger’s brand owner Sidney Frank Importing Co., Chopped’s Chris Santos, myself (who had his face underneath a Jäger dispenser at the time this picture was being snapped), and other journalists who were wondering why I was chugging Jägermeister at noon on a workday.
There was plenty of good grub that utilized Jägermeister—including a burger that incorporated the elixir into the ground beef mixture and chicken, that through the sourcery of maltodextrine, was rubbed with Jäger—but perhaps the best barbecue sauce I’ve ever had the pleasure of sucking off my fingers was enhanced by the 56 herbs, roots, blossoms and fruits of Jägermeister.
The rib recipe (below) is a bonafide winner, and fairly easy to create while putting meat to fire over this long weekend. Also feel free to fiddle with it to your taste, as Santos told me during the feast, “A good recipe is like a good tattoo sleeve, you start with a solid design and then you add a little a first and continue to build off of what came before until you are in love with it.”
Jägermeister Thai Curried Pork Ribs
1 1/2 cup Jägermeister, divided 13.5 ounces can coconut milk, divided 6 tablespoons Thai red curry paste, divided (adjust to taste) 1/4 cup fish sauce, divided 6 tablespoon brown sugar, divided 3 tablespoon grated garlic divided 3 whole Chinese star anise, divided 4 pounds baby back pork ribs 2 tablespoons soy sauce 2 tablespoons lime juice from fresh limes and more for accompaniment 1/2 cup chopped fresh basil
1. Fill a large pot with 1 cup Jägermeister, 1 cup coconut milk, 4 tablespoons red curry paste, 3 tablespoons fish sauce, 2 tablespoons brown sugar, 2 1/2 tablespoons garlic and 2 tablespoons star anise. Simmer five minutes and transfer to a roasting pan.
2. Remove membrane from back of ribs and cut into pieces, about 3-4 ribs per portion. Place ribs in roasting pan, cover tightly with foil and roast at 400 degrees about one hour or until meat starts separating from bone. Stir at least twice while roasting. Let pork cool in marinade until ready to grill.
3. Meanwhile make glaze. In a small saucepan mix remaining Jägermeister, coconut milk, curry paste, fish sauce, sugar, garlic and star anise. Add soy sauce and 2 tablespoons lime juice. Simmer until liquid is thickened. Adjust seasoning to taste, especially the heat. Discard star anise.
4. When ready to grill, drain ribs. Oil grill generously and heat until hot. Spray ribs with nonstick spray. Grill ribs with bone side down and meat up. Grill over medium-low heat and baste ribs with glaze. Grill ribs about 5 minutes on each side and glaze often. Serve hot with more glaze on the side and lime slices if desired. Sprinkle with basil.
Note: These ribs are spicy, salty, sweet, sour and pleasantly bitter, as well as carrying plenty of umami and aroma. The herbs and floral notes in Jägermeister pair beautifully with the complex mix of spices and herbs. Enjoy these ribs piping hot with a glass of ice cold Jägermeister!