{"id":13051,"date":"2013-07-14T16:23:36","date_gmt":"2013-07-14T23:23:36","guid":{"rendered":"https:\/\/shescookin.com\/?p=13051"},"modified":"2019-08-07T20:11:17","modified_gmt":"2019-08-08T03:11:17","slug":"summer-grilling-bourbon-glazed-baby-back-ribs","status":"publish","type":"post","link":"https:\/\/shescookin.com\/summer-grilling-bourbon-glazed-baby-back-ribs\/","title":{"rendered":"Summer Grilling – Bourbon Glazed Baby Back Ribs"},"content":{"rendered":"
<\/a><\/p>\n Endless summer, yep – that’s what it’s been like here at the beach. Exuberant Independence Day celebrations continued through the week, even last night, sparkling fireworks lit up the sky setting our Corgi Tank into a frenzy as their booming echo shattered the night. One celebration barely ends while chain-link fences guard the staggering piles of wood and metal and trucks of many trades line the beach signaling the arrival of the next blockbuster event: the Van’s US Open of Surfing 2013<\/a> this Friday, July 20th. Anticipation and excitement builds as locals eye the evolution of the tents, bleachers and cement bowl being erected for the city of thousands of rabid fans that will swarm the beach for 9 days of sun, sand, surf, and skate insanity.<\/p>\n Not quite ready for that – in fact, I’m a little relieved to know that we’ll be here only for the last two days of the event and won’t be around to experience the mobs of boisterous crowds for the first week because we’ll be traveling (to Shanghai for the opening of the third international office, very exciting!).<\/p>\n <\/a><\/p>\n Celebration or not, summer is all about grilling and over the holiday weekend we grilled every day. It’s my favorite time of year – we cook nearly everything on the grill and, with hubs acting as grill master and me as sous chef, expediter, and clean-up – my kitchen tasks are diminished by one. With household occupancy varying between four and an additional four to six young, ravenous adults – we grilled a whole lotta proteins. Hamburgers, cheeseburgers, turkey burgers, grilled chicken, and meatball skewers which fit the bill for traditional 4th of July fare, but the real crowd pleaser was the mound of baby backed ribs with homemade bourbon barbecue sauce that proved to be unforgettably finger-lickin’ GREAT!<\/p>\n The bevy of specialty ingredients that I used in the sauce melded together in a symphony of flavors that is memorable as well as being low in sodium for the hubs. We have purchased barbecue sauces with zero or low sodium online, but after reading tons of brand labels in stores, I can tell you that there are no widely distributed low-sodium barbecue sauces and, no bourbon<\/span> barbecue sauces, other than Jack Daniels, at all. This is not acceptable and I’m working on rectifying that situation – stay tuned \ud83d\ude42<\/p>\n<\/a><\/h2>\n