Copycat TGI Friday’s Jack Daniel’s Sauce with Baby Back Ribs – Pressure Cooker (Video)

Years ago, our family went to TGI Friday’s for a birthday event.  I had their baby back ribs with the delicious Jack Daniel’s Sauce and thought I had died and went to heaven.  It was that good to me!!  I had never made ribs before, because it honestly seemed like too much work.  I’ve finally got up my courage to give it a try, and figured out that I could make them in my Deluxe Multi Cooker, which is similar to an Instant Pot, except ours does quite a bit more than pressure cook, more about that below.  Once I found out that making ribs this way was a piece of cake, I decided to try and find a copycat recipe for that amazing sauce, and the one that I came across is an absolute GEM.  I mean, it is so similar that I really cannot tell the difference! I can make this at home, knowing exactly what ingredients I am putting into the recipe, plus saving money – what’s not to love?? 

This recipe comes from Michael DeLong over at Allrecipes.  As I understand it, folks can contribute their recipes there, and it looks like this may be his contribution.  I am SO glad he figured this out!!! 

Back to the Deluxe Multi Cooker that I used for the ribs, here’s some info on that:

Pressure Cooker, Sous Vide Cooker, Slow Cooker, Yogurt Maker, and Sterilizer

Our pressure cooker offers so many ways to get a delicious meal on the table with minimal effort and perfect results, every time. In addition to quick cooking—fast, flavorful meals cooked up to 70% faster than other methods even from frozen—and no-fuss slow cooking so it does it thing while you’re doing yours, you can sous vide, the secret to restaurant-quality steaks, fish, and more. With sous vide, you pick the temperature, and it cooks to the exact doneness you love, every time! No more under-cooked centers and overcooked outsides. After your food reaches your perfect doneness, it can stay put for up to two hours without overcooking, giving you lots of wiggle room for serving. Plus, there is a yogurt function so you can make homemade yogurt with just two ingredients and less than 5 minutes of hands-on time, and you can even sterilize bottles and utensils. All of this without ever turning on the oven!

For the ribs, I used this delicious Smoky Applewood Rub, here’s some info:

No need to use wood chips on the grill to get this delicious sweet and smoky flavor of natural applewood, garlic and chili peppers. Perfect for seasoning ribs, pork chops, tenderloin and burgers. 2.5 oz. Gluten-free.

I also just have to share for the pure cuteness, this tiny little cast iron pan.  I used it for the garlic, which was perfect, here’s some info on this as well:

Mini Cast Iron Skillet Set

With this set of two mini skillets, you can make individual-sized desserts, cornbread, side dishes, little pizzas, the best campfire breakfasts, crispy veggies, dips, and tasty appetizers.

Cast iron’s excellent heat retention means that food stays hot and delicious for a long time. It’s also heat-safe to 650 °F so it holds up to searing, sautéing, baking, frying, broiling, grilling, and campfire cooking. Plus, you can use metal utensils and not worry about scratching the finish. The two-handle design lets you easily lift the skillets and they nest for storage.

These skillets come pre-seasoned, so you can start using them right away. And their natural, nonstick surface gets better and better as you use them.

Click on the links below to get any of these products for yourself! 

Deluxe Multi Cooker                                      5.5” Cast Iron Skillet Set Smoky Applewood Rub

Enough said, let’s jump right in!!

Ingredients

Jack Daniel’s Sauce

  • 1 bulb garlic
  • 1 tablespoon/15 mL olive oil
  • 1 1/3 cup/286 grams dark brown sugar
  • 1 cup/250 mL pineapple juice
  • 2/3 cup/150 mL water
  • ¼ cup/60 mL teriyaki sauce
  • 1 tablespoon/15 mL soy sauce
  • 3 tablespoons/45 mL lemon juice
  • 3 tablespoons/45 mL minced white onion
  • 1 tablespoon/15 mL bourbon whiskey
  • 1 tablespoon/15 mL crushed pineapple
  • ¼ teaspoon/1.25 mL cayenne pepper

Baby Back Ribs

  • 2-pounds/907 g baby back ribs
  • 1 tablespoon/15 mL olive oil
  • 3 tablespoons/45 mL Smoky Applewood Rub
  • 1 cup/250 mL water
  • ¼ cup/60 mL Apple Cider Vinegar

Instructions

For the Jack Daniel’s Sauce

Preheat oven to 325⁰ F/165 ⁰ C. Cut off the very top of the garlic bulb, so that you can see some of the garlic.  Place bulb in small cast iron pan or baking dish, trimming root if needed for bulb to sit flat.  Drizzle with olive oil, cover with aluminum foil. Bake for one hour, until cloves are soft and fragrant.  Remove from oven, set aside until slightly cooled.  Squeeze bulb to remove cloves.  Set aside two teaspoons for this recipe; you can freeze remaining garlic for another recipe.

In saucepan, combine brown sugar, pineapple juice, water, teriyaki sauce and soy sauce, bring to a boil. 

Add in garlic, lemon juice, onion, bourbon whiskey, pineapple and cayenne pepper, mixing to incorporate.  Simmer 40 minutes, or until the liquid reduces by half.  The sauce should be thick; simmer up to 10 minutes longer if necessary.

For the Baby Back Ribs

Remove the membrane from the back of the ribs if needed; this is the shiny piece that is sometimes there, you can easily remove it by cutting with a sharp knife, then pulling it off.

Pour oil all over the ribs, then add the Smoky Applewood, rubbing it into the ribs very well. 

Place rack into the bottom of the Deluxe Multi Cooker, then add the water and apple cider vinegar.  Place ribs around the rack in a circle, with the meaty portion facing outward, and cover.  Set to CUSTOM for 25 minutes.

When the timer is up, let the steam release naturally for around 5 minutes, then press STEAM-Release.  Carefully remove ribs from the inner pot. 

Set your oven to BROIL.  Place ribs on wire rack above sheet pan, then glaze ribs with some of the Jack Daniel’s sauce.

Broil for 2-4 minutes, be sure to watch carefully, until glaze begins to caramelize to your liking.

Remove ribs from oven, and serve with more sauce on the side.

That’s it!  These were melt-in-your-mouth perfection, the glaze was simply AMAZING.  I will definitely make this time an again, as the sauce can be used not only on ribs, but on chicken, salmon, and even veggies!  Please give this a try, and let me know how it turns out.  BE sure to also let Michael DeLong over at Allrecipes know how it came out, and tell him I said hello!

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Copycat TGI Friday’s Jack Daniel Sauce with Baby Back Ribs (Pressure Cooker)

Made from scratch, this rich glaze is subtly sweet and spicy, and oh-so delicious on everything, especially these easy-to-make pressure cooker baby back ribs!!! 
5 from 4 votes
Prep Time 10 mins
Cook Time 1 hr
Course Main Course
Cuisine American
Servings 4
Calories 752 kcal

Ingredients
  

  • 1 bulb garlic
  • 1 tbsp olive oil
  • 1 ⅓ cup dark brown sugar
  • 1 cup pineapple juice
  • cup water
  • ¼ cup teriyaki sauce
  • 1 tbsp soy sauce
  • 3 tbsp lemon juice
  • 3 tbsp minced white onion
  • 1 tbsp bourbon whiskey
  • 1 tbsp crushed pineapple
  • ¼ tsp cayenne pepper

For the Baby Back Ribs

  • 2 lb baby back ribs
  • 1 tbsp olive oil
  • 3 tbsp Smoky Applewood Rub
  • 1 cup water
  • ¼ cup apple cider vinegar

Instructions
 

  • Preheat oven to 325⁰ F/165 ⁰ C. Cut off the very top of the garlic bulb, so that you can see some of the garlic.  Place bulb in small cast iron pan or baking dish, trimming root if needed for bulb to sit flat.  Drizzle with olive oil, cover with aluminum foil. Bake for one hour, until cloves are soft and fragrant. 
  • Remove from oven, set aside until slightly cooled.  Squeeze bulb to remove cloves.  Set aside two teaspoons for this recipe; you can freeze remaining garlic for another recipe.
  • In saucepan, combine brown sugar, pineapple juice, water, teriyaki sauce and soy sauce, bring to a boil. 
  • Add in garlic, lemon juice, onion, bourbon whiskey, pineapple and cayenne pepper, mixing to incorporate. Simmer 40 minutes, or until the liquid reduces by half.  The sauce should be thick; simmer up to 10minutes longer if necessary.

For the baby Back Ribs

  • Remove the membrane from the back of the ribs if needed; this is the shiny piece that is sometimes there, you can easily remove it by cutting with a sharp knife, then pulling it off.
  • Pour oil all over the ribs, then add the Smoky Applewood, rubbing it into the ribs very well. 
  • Place rack into the bottom of the Deluxe Multi Cooker, then add the water and apple cider vinegar. Place ribs around the rack in a circle, with the meaty portion facing outward, and cover.  Set to CUSTOM for 25minutes.
  • When the timer is up, let the steam release naturally for around 5 minutes, then press STEAM-Release. Carefully remove ribs from the inner pot. 
  • Set your oven to BROIL. Place ribs on wire rack above sheet pan, then glaze ribs with some of the Jack Daniel’s sauce.
  • Broil for 2-4 minutes, be sure to watch carefully, until glaze begins to caramelize to your liking.
  • Remove ribs from oven, and serve with more sauce on the side.

Nutrition

Calories: 752kcalCarbohydrates: 90gProtein: 30gFat: 31gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 99mgSodium: 1089mgPotassium: 689mgFiber: 1gSugar: 85gVitamin A: 449IUVitamin C: 16mgCalcium: 127mgIron: 2mg
Keyword baby back ribs, jack daniels sauce, ribs
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Bourbon Chicken – Scrambled Chefs (Video)

Where I come from, bourbon chicken is one of those tasty perks we would get from walking around the mall near the food court.  Back in the day (cue the wavy lines), there would always be a guy standing by, waiting for you to come and try the free samples of bourbon chicken.  Of course, after you tasted that deliciousness, you just had to go over and get a giant plate of goodness.  Unless, of course, your parents said no, which meant you had to circle back for more free samples with your friends!!

I was thinking about this the other day, so had to search for a recipe (of course) and came across several.  I wanted to give this one a try, because it looked scrumptious, but also because I loved the name of their blog, Scrambled Chefs.  You can learn more about them here.  I will tell you that my family DEVOURED this recipe, so I will definitely be going back to their blog to check out more recipes in the future.  Enough said, let’s jump right in!!

Ingredients

For the Chicken

  • 2 lb boneless skinless chicken breasts OR thighs, cut into 1″ pieces
  • 1 tbsp cornstarch
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil

For the Sauce

  • 1 cup water
  • 1 tbsp cornstarch
  • 1 cup apple juice
  • 1/2 cup bourbon
  • 2/3 cup low sodium soy sauce
  • 1/4 cup ketchup
  • 2 tbsp apple cider vinegar
  • 1/2 cup packed brown sugar
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp ground ginger
  • 1/2 tsp red pepper flakes

Garnish

  • 3 green onions, diced
  • 2 tbsp sesame seeds

Instructions

Cut the chicken breasts into 1″ pieces and place in a large bowl. Combine chicken with the cornstarch, salt, and black pepper.

Add 2 tablespoons of olive oil to large skillet over medium heat.  When oil is shimmering, add the chicken, and cook for 2-3 minutes per side, stirring until the chicken is just browned. Please note that MY chicken was a bit more browned than it should have been, because I have ADHD and became utterly distracted by my adorable little dog!  Remove the chicken from the skillet.

Whisk together 1 cup of water and 1 tablespoon cornstarch. Add to the skillet, along with the apple juice, bourbon, soy sauce, ketchup, apple cider vinegar, brown sugar, onion powder, garlic powder, ginger, and red pepper flakes.

Add the chicken back to the skillet once mixture has come to a boil. Reduce heat and simmer @ 10 minutes, until the chicken reaches an internal temperature of 165⁰ F, and the sauce has thickened slightly.

You can serve on its own, in a lettuce wrap or over rice.  Be sure to remember to garnish with sesame seeds and green onions (I nearly forgot).

VERDICT:  This recipe tasted very similar to the bourbon chicken of my past, so it’s a keeper for our family.  I really hope that you will give this a try, and please do go and check out Scrambled Chefs. Let’s make great food together!

EARN DOUBLE $$ for your organization in MAY by hosting a Pampered Chef Fundraiser: 

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NOTE:  If you love any or ALL of the products that I’ve shared with you, but don’t want to pay full price, I am now scheduling virtual and in-home Pampered Chef parties for May, where you can see our newest spring products and as a host have the opportunity to get some Free and at 60% off! Contact me today to schedule your party. Let’s make great food together!!

Bourbon Chicken

Sticky, sweet and delicious, this bourbon chicken will feed a crowd, and it's so easy to make!
5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Servings 6 servings

Ingredients
  

  • 2 lb boneless chicken breasts OR thighs
  • 1 tbsp cornstarch
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp olive oil

For the Sauce

  • 1 cup water
  • 1 tbsp cornstarch
  • 1 cup apple juice
  • ½ cup bourbon
  • cup low sodium soy sauce
  • ¼ cup ketchup
  • 2 tbsp apple cider vinegar
  • ½ cup packed brown sugar
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp ground ginger
  • ½ tsp red pepper flakes
  • 3 green onions, sliced for garnish
  • sesame seeds for garnish

Instructions
 

  • Cut the chicken breasts into 1" pieces and place in a large bowl. Combine chicken with the cornstarch, salt, and black pepper.
  • Add2 tablespoons of olive oil to large skillet over medium heat.  When oil is shimmering, add the chicken, and cook for 2-3 minutes stirring until the chicken is just browned. Remove the chicken from the skillet. 
  • Whisk together 1 cup of water and 1 tablespoon cornstarch. Add to the skillet, along with the apple juice, bourbon, soy sauce, ketchup, apple cider vinegar, brown sugar, onion powder, garlic powder, ginger, and red pepper flakes.
  • Add the chicken back to the skillet once mixture has come to a boil. Reduce heat and simmer @ 10 minutes, until the chicken reaches an internal temperature of 165⁰ F,and the sauce has thickened slightly.
  • You can serve on its own, in a lettuce wrap or over rice.  Be sure to remember to garnish with sesame seeds and green onions.
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Kentucky Bourbon Balls -Tasting Table

If you want an impressive homemade gift, try these easy and very delicious Kentucky bourbon Balls. I found this recipe by Kat Kinsman over at https://tastingtable.com.  As you can probably tell, I was going for a bourbon theme this year with my gifts.  If you haven’t already done so, check out my recipes for bacon-infused bourbon and bacon bourbon Caramel Popcorn.

The hardest part of this recipe was allowing these delicious treats to chill!  I do wish to add that this recipe is not cooked, so I would avoid sharing these with the younger crowd, let’s save this treat for the adults. Let’s jump right in!

What you’ll need:

  • 1 cup pecans
  • ¾ cup bourbon, divided
  • 2 cups crushed Nilla Wafers
  • ½ cup Dutch process cocoa powder, divided
  • ½ cup confectioners’ sugar, divided
  • ¼ cup light corn syrup

Kitchen items I used to prepare this recipe:

Instructions

Combine pecans and ¼ cup bourbon in Prep Bowl. Cover with lid and soak pecans for 2-3 hours.

Drain and reserve leftover bourbon.  Bake soaked pecans on Stone at 325⁰ for 12 minutes.

Meanwhile, Chop Nilla Wafers in Flex+ Multi-Prep Set

Remove stone from oven and, once cooled, chop pecans in Flex+ Multi-Prep Set

Combine pecans, remaining bourbon (including any leftover from soaking pecans), crushed Nilla Wafers, ¼ cup cocoa powder, ¼ cup confectioners’ sugar and corn syrup in 4-Qt Plastic Mixing Bowl

Use Small Scoop to form bourbon balls.

Combine remaining cocoa powder and confectioners’ sugar in coating tray, and coat each bourbon ball with cocoa sugar mixture. Place on sheet pan, cover with parchment paper and refrigerate @ 2 hours until firm. 

That’s it!  Let me know if you make them, and how they turned out for you.  These are a BIG hit at my house, and make a wonderful gift.

Here is my video:

Link to original recipe: https://www.tastingtable.com/687115/how-to-make-kentucky-bourbon-balls-kentucky-derby-recipe/

Linked and listed above are the products I used for this recipe. Please feel free to go to my website to purchase any or all of them here (please note I make commission if you do): https://www.pamperedchef.com/pws/marianielsen

PLEASE NOTE: If you want any of these items, but DON’T want to pay full price, I would be happy to help you with a party – I am vaccinated and received my booster and am now offering in-home parties! – or, on our NEWEST platform TABLE, so that you can get some products FREE and discounted! I am now scheduling parties for JANUARY! Did I mention that January is DOUBLE HOST REWARDS?? My most recent host received $465 in FREE products, and that amount was not in a double rewards month. When your guest sales reach $650, whatever you earn will be DOUBLED for the month of January. Let’s make great food together!!

Bacon Infused Bourbon – The Baconer

This is the first time I am trying this recipe. I had never before heard of bacon infused bourbon, but what could be better? I absolutely love bacon, and bourbon is pretty nice as well.  I found this recipe over at, of all places, https://thebaconer.com.  I simply couldn’t resist!  You can learn more about Camillo Velasquez and Alicia Lewis here. They Love Bacon even more than I do, apparently!  This recipe was easy to make, and the bacon created a delicious smokey scent and added a bit of flavor to the bourbon. Overall it was delicious, and their recipe couldn’t be easier! Let’s do this!

What you’ll need:

  • 750 ml bottle of bourbon
  • 12 oz thick bacon

Kitchen items I use to prepare this recipe:

Directions

Place bacon on Stone Bar Pan and bake in 400° oven for about 20 minutes, until golden. 

Let bacon cool slightly, and remove and save for another meal or recipe, such as Bacon Bourbon Caramel Popcorn!

Pour bacon fat into batter bowl through the Fine Mesh Strainer

Next, pour the entire bottle of Bourbon into Classic Batter Bowl and whisk together with bacon fat. Cover, and freeze overnight.

When you take the batter bowl out the next day, remove the cover and you’ll see the layer of frozen bacon fat on top of the infused bourbon. Use a large knife to break through the layer of fat.

Use tongs to remove all of the fat, or as much as you can. 

Pour the infused bourbon into another Batter Bowl, using the fine mesh strainer but also either a strainer bag or some cheesecloth just to make sure to get out any leftover impurities.

Lastly, use a funnel and either pour the infused bourbon back into the original bottle, or you can do what I did and get smaller bottles and funnel it into those to give as holiday gifts. Anyone you know who loves bacon and bourbon would love to receive this! It’s such a beautiful color, the aroma is amazing and bourbon lovers everywhere can appreciate it.

Here is my video below:

Link to the original recipe: https://thebaconer.com/blogs/recipes-with-bacon/bacon-infused-bourbon

Linked and listed above are the products I used for this recipe. Please feel free to go to my website to purchase any or all of them here (please note I make commission if you do): https://www.pamperedchef.com/pws/marianielsen

PLEASE NOTE: If you want any of these items, but DON’T want to pay full price, I would be happy to help you with a party – I am vaccinated and received my booster and am now offering in-home parties! – or, on our NEWEST platform TABLE, so that you can get some products FREE and discounted! I am now scheduling parties for JANUARY! Did I mention that January is DOUBLE HOST REWARDS?? My most recent host received $465 in FREE products, and that amount was not in a double rewards month. When your guest sales reach $650, whatever you earn will be DOUBLED for the month of January. Let’s make great food together!!