Ribs with a Coffee Whiskey BBQ Sauce and Roasted Radishes

recipe from onion rings and things

4 lbs baby back ribs, cut between bones
salt and pepper to taste

1.5 cups ketchup
4 cloves garlic, minced
1 small sweet onion, diced small
1 cup firmly-packed brown sugar
½ cup apple cider vinegar
½ cup Whiskey
½ cup orange juice
2 tbsp Worcestershire sauce
2 tbsp Molasses
½ cup strong brewed coffee
1 tbsp olive oil
1 tbsp  salt
½ tbsp pepper
1 tsp smoked paprika
1 tsp crushed red pepper flakes

Preheat oven to 300 F. Line a baking sheet with tin foil.

Season baby back ribs with salt and pepper to taste. Arrange in a single layer on prepared baking sheet. Cover tightly with foil. Bake for 1 hour or until fork-tender.

Meanwhile, in a sauce pan, combine BBQ sauce ingredients. Stir until blended.

Over medium heat, bring sauce to a boil. Lower heat and simmer for about 1 hour or until thick and reduced by half.

Remove meat from oven and using tongs, dip ribs in the BBQ sauce to fully coated. Arrange in a single layer on baking sheet. Bake for another 20 minutes or until sauce is thickened and nicely caramelized. Remove from heat and serve hot.

Roasted Radishes

3 cups radishes
1 tbsp brown butter
1 tsp fresh thyme
kosher salt to taste

Preheat oven to 400F. Cut radishes in half (or thirds).

Place on a foiled lined pan and spray with olive oil. Cook for 20 min or fork tender.

When the radishes are almost done, cook butter and thyme over med-high heat in a small sauce pan. The butter is browned when the butter stops spitting.

Pull the radishes out of the oven, put in a bowl, pour the butter over the radishes and sprinkle with kosher salt.