Kitchen 56

Spice up your cocktail with gourmet eats

Jägermeister Sticky Ribs

"Is there anything better than a fall-off-the-bone rib, slicked with a sticky, addictive sauce that keeps you going back for one or maybe even two too many? I’ve become somewhat rib obsessed and want to prove that you can make truly great ribs with surprising but simple ingredients in your home kitchen. These apricot BBQ ribs are a sweet treat with a tiny kick of heat that will have you licking your fingers and reaching for another ice-cold shot during the big game!"

The bitter flavors in Jägermeister are a perfect contrast to the sweetness of the apricot. The ginger in Jägermeister sits nicely alongside the actual ingredients in the recipe.

Recipe
3 racks of baby back ribs

Seasoning Mix
½ cup of sugar
3 tbsp garlic powder
3 tsp salt
3 tsp cayenne pepper
2 tsp paprika
1 tsp ginger
1 tsp allspice
2 cups hot water
2 cups Jägermeister
2 tbsp hickory liquid smoke

Combine apricot jam and seasoning mix
Pat ribs dry with a paper towel
Season with salt and pepper on both sides of ribs
Rub ribs with the apricot spice mix
Combine hot water, Jägermeister, and liquid smoke in a saucepan and bring to a simmer
Remove from heat and pour in the bottom of the hotel pan
Place ribs in hotel pan and cover with parchment paper and aluminum foil
Cook the ribs at 250 degrees for 3 hours

Apricot BBQ Glaze
1 cup apricot jam
1 cup ribs pan dripping
2 tbsp apple cider vinegar
2 tbsp ketchup
1 tsp minced garlic
2 cups favorite store-bought BBQ sauce
2 tbsp Jägermeister
2 tbsp orange juice
½ tsp ground ginger

Mix all together and bring to a boil until thick and using a blender, mix all together
Brush ribs with BBQ and reheat in the oven or on the grill
Garnish with chopped chives

Meet our Chef Meister

Chef Santos

Celebrity Chef Chris Santos, our Chef Meister, and Jägermeister Ambassador believes that the front of the house & back of the house is the Heart of the House. The Heart of the House is one combined unit working together, passionately creating food, beverage & hospitality.

COCKTAIL PAIRING from Nate Laird

The Black Dove

1 part Jägermeister Cold Brew Coffee
1 part Rye Whiskey
¾ part Cocchi Rosa
1/3 part Cherry Heering
3 Dashes of Absinthe

Garnish: Two Luxardo Cherries on Pick (Fangs optional)
Method: Stir/Strain/Served Over
Glass: Old Fashioned

Inspiration

This cocktail is a spooky mashup of some of my favorite cocktail riffs, the “Remember the Maine” (Manhattan Riff) and the Boulevardier (Negroni Riff). I already knew the flavors in these cocktails worked great with Jägermeister Green Bottle, but knew that the coffee/cacao notes from Jägermeister Cold Brew Coffee would set things off, and boy did it. First, you get the initial bitter kick from the Cocchi Rosa opening up the palate, then rye whiskey cutting through with its signature spicy cereal flavors, layered with the robust coffee/cacao from the Jägermeister Cold Brew Coffee, and then the sweet fennel and bitter wormwood of the absinthe finishing it off, just before the flavors meld and roll across your palate. It doesn’t stop there either, as the drink holds its deliciousness over time, letting you dive into its intricacies as it dilutes in the glass. This cocktail is excellent before, during, and after a meal with its aperitif and digestif qualities. As for the name, it’s a direct link back to the cocktails that inspire it. So the next time you find yourself looking for a cocktail around the spookiest of months… “Remember the Count.”