by Chef Scotty




Spring is around the corner, and as of late our days here in OKC have been warmer, sunnier, and full life. That does several things for this Chef: It makes me want to be outdoors more… cooking outdoors more… and eating outdoors more. 

Picnics are great ideas for any day that is warm, sunny, and full of life. Basic picnic food, especially to those in the foodie category, can be….well… basic. Coming up with something you cook the night before, chill, easily handle on a pic, and something other than a sandwich, is ideal. Let’s knock out my Whisky Glazed Ribs… the perfect fit! 


Ribs, Brown Sugar, Whisky, and In The Kitchen With Scotty products... it's like heaven up in here! 


serves 6ish


1 teaspoon whole cumin seeds

1 teaspoon whole coriander seeds

2 jars In the Kitchen With Scotty “Dirty Little Secret Sauce”

1- 32 ounce can tomato sauce 

3 cups light brown sugar

1 cup apple cider vinegar 

2 cups whisky

4 ounces (1/2 cup) Worcestershire sauce

2 ounces (1/4 cup) soy sauce 

3 teaspoons In The Kitchen With Scotty “Little Bit More” spice blend

4 racks baby back ribs, washed and peeled

  1. Toast the cumin and coriander seeds in a dry pan on your stove top. Place in a mortar and pestle and crush until fine (or in a plastic baggie and whacked with a large kitchen spoon/pan/rolling pin whatever you have) 
  2. In a large bowl bowl combine cumin and coriander with the Dirty Little Secret, tomato sauce, brown sugar, vinegar, whisky, Worcestershire, soy sauce, and last but not least the Little Bit More spice. Mix well.
  3. Place the washed and peeled ribs in a roasting pan or high edged cookie sheet. pour the mixture over the ribs making sure to coat all sided. Cover with film wrap and place in the fridge overnight to marinate. 
  4. When ready to cook, an few hours before remove the ribs from the fridge and allow them to come to room temp. Preheat you oven to 325 degrees.
  5. You want your ribs to lie flat in a single layer when cooking, so find a suitable roasting pan or sheet pan to do that. Transfer the ribs and marinade to that pan. Cover in aluminum foil, and roast in the oven (about 3 hours) until fork tender. Baste occasionally… since your face will be in the oven because you can’t resist the wonderful smell and you're hungry and impatient anyway. 
  6. When ready remove the ribs from the oven. and bast again with the marinade. You can do two things from here… broil on the oven to finish, or preheat your outdoor grill to finish. If you’re headed out to a “cook-out” it may be great to finish there. If you’re doing a picnic broiling in the oven will work too (also works if the Oklahoma winds are blowing and Emily says we’re under a burn-ban) . Broil/grill off your ribs to caramelize/char the tops. 
  7. Save and chill for your picnic, or dig in when ready! Enjoy!!

Don't forget to stop by the "SHOP" section of this website to purchase any In The Kitchen With Scotty handcrafted sauces and spice blends that you may need for this recipe. Happy Cooking, and thank-you for supporting my small business! -Scotty