Spice up your cocktail with gourmet eats
Santos Jägermeister Sticky Ribs
Celebrity Chef Chris Santos is our Chef Meister, and Jägermeister Ambassador. He 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.
Chef Chris Santos Says…
“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 and a beer during the big game!”
The bitter flavors in Jägermeister are a perfect contrast to the sweetness of the apricot. The ginger in Jägermeister sits well alongside the actual ingredients in the recipe.
Scroll Down for the Recipe and Cocktail Pairing By Nate Laird!
Chef Santos Famous
Jägermeister Sticky Ribs Recipe
- 1 part Jägermeister Cold Brew Coffee
- 1 part Teremana Reposado
- ¾ part Domaine De Canton
- ¾ part Orgeat
- ¾ part Fresh Lemon Juice
- 2 Dash Bittermens Xocolatl Mole Bitters
- 2 Dash Peychauds
Garnish: Lemon Twist
Method: Combine all ingredients except for bitters into a shaker tin. Shake/Strain into Pebble ice-filled collins. Top w/ Bitters & Garnish.
Tips & Tricks:
If you don’t have pebble ice, you can pick some up from your local Sonic Drive-thru. If you can't find it, use whatever ice you have.
Nate got his bartending chops working in Dives, Clubs, and Craft Cocktail bars in Reno, NV. From there, he went on to execute craft cocktails at some of the largest music festivals in the country, and in 2016 hung up his tins to join Jägermeister. He's an avid Cyclist, Gamer, and self-proclaimed funny guy.
Some of my fondest BBQ memories in TX are mixing up tiki drinks while grilling with friends, so the minute I started prepping the ribs, I knew I wanted something reminiscent of those times. Once I had the ribs prepped and I started on the glaze, I knew I wanted something with Jägermeister Cold Brew in it to draw out the coffee flavors in the bbq sauce I used as the glaze’s base. I also wanted to use complementary flavors for the amazing apricot flavors as well. So I went with two of my favorite flavor pairings for apricots. Almonds & Ginger. That’s when I knew we were going, Mai Tai! This Mai Tai riff subs a Cognac Based Ginger liqueur for the orange curacao and replaces the rum with a split base of Reposado Tequila and Jagermeister cold brew, all brought together with some good quality orgeat, enough citrus to cut through the fattiness of the ribs, and a heavy topping of two kinds of bitters to bring it all together. This cocktail can hold its own but really shines when eaten alongside Chef Santos’ Ribs with their Apricot Glaze. I hope y’all love it!