Mixed Grill

Oh, grilled bliss!  I had made this recipe a few years ago and always wanted to make it again, yet I just never did get around to it for some odd reason.  The last time I did, I used short ribs and chicken thighs and finished it by broiling rather than grilling; this time, I went with pork ribs and chicken thighs and grilled to finish (as written in the original recipe).  I have a slight preference for the latter, but both are fabulous, I assure you :)  I liked only doing the pork and chicken in particular because the it's much less oven time that way. The original recipe calls for doing all 3 meats, but I've never had enough people around to consume that much.  I've included directions for whichever version you might feel like doing, and there will be plenty of sauce no matter what, don't worry!

Link to original recipe: http://www.epicurious.com/recipes/food/views/mixed-grill-with-sweet-and-spicy-bourbon-sauce-362937

Ingredients:

1 1/4 c. dark brown sugar (packed)
18 garlic cloves, peeled and pressed
1 c. mild molasses
3/4 c. tamari soy sauce (do not use low-sodium)
6 T. unseasoned rice vinegar
3 T. chili powder
2 T. fresh ginger, peeled and chopped
1 T. sriracha
3/4 tsp. Kosher salt, plus extra for seasoning/to taste
1/2 T. coarse ground black pepper, plus extra for seasoning/to taste
6 (or more) green onions, light green and white parts only, chopped
choose two meats of these three (or do all three if you have a very large group to feed): 2 racks of meaty baby back pork ribs (about 5 lbs.), 8 meaty beef short ribs (about 4 lbs., membranes trimmed), or 8 chicken thighs with skin and bones
if using short ribs: 1 c. beef broth
2 T. bourbon

Instructions:

1. Sprinkle all meats lightly with Kosher salt and black pepper.

2. If using pork ribs: arrange racks in a single layer on a large rimmed baking sheet.  If using beef ribs: arrange in a single layer in a 13" x 9" x 2" metal baking pan.  If using chicken: arrange in a single layer in a 13" x 9" x 2" metal baking pan (use separate pans for each meat type).  Let stand for 30 minutes.

3. Meanwhile, in a large bowl, add first 10 ingredients (through black pepper).  Whisk together until salt dissolves.  Mix in green onions.

4. When meats have stood for 30 minutes, pour 3/4 c. marinade over each meat (if using pork ribs, pour 3/4 c. over each rack).  Turn to coat all over and let marinate at room temperature for 1 hour.

5. Reserve remaining marinade sauce covered in the refrigerator.

6. When hour is nearly up, position 1 rack in top third of oven and 1 in lower third. Heat oven to 350°F.

7. If using short ribs only: add beef broth to pan and turn ribs meat side down in broth.

8. Cover each pan tightly with foil and place in oven: pork goes on lower rack, chicken and beef go on upper rack.

9. For pork and chicken: bake for 45 minutes, remove from oven and open foil.

(*I forgot to take the picture until after I'd started removing them to transfer to dish to take to grill!)

10. For short ribs: bake for 2 hours total, remove from oven and open foil.

11. For pork ribs: cut between bones to separate into ribs.  For all meats: transfer to dish to take to grill.

12. Pour pan juices from meats into medium saucepan and spoon off the fat (as best you can--I couldn't get it all by any means).

13. Bring sauce to boil and keep boiling until reduced to around 2 cups (25 to 30 minutes).

14. Add bourbon and return sauce to boil, then remove from heat.

15. Prepare grill at medium-high heat.

16. Coat meat with half of remaining refrigerated marinade.  Grill meat for around 12 minutes total, turning once halfway through and re-coating with other half of remaining marinade.

17. Serve with bourbon sauce and enjoy (a lot)!