Maple bourbon ribs with smashed sweet potatoes: Try the recipe
Fox News
Start your weekend on a high note by making this tasty entrée from executive chef Owen McGlynn of Asheville Proper.
If you want to get fancy, throw in a pumpkin seed gremolata and fried sage.
"In addition to the maple bourbon glaze that’s used as a baste throughout the cooking process and drizzled on top when plating, I also garnish the ribs with fried sage and the pumpkin seed gremolata. The fried sage adds a warm herbaceous note," says McGlynn. "We cook the ribs to a point where the fat melts, so they’re nice and tender. The combination of maple syrup, bourbon and chili flakes give the ribs a nice sweet heat, and you’ll get a crunch of gremolata in each bite, which almost acts like a crust as well."
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