COOK IT.
Once your Oakford is hot and ready, smoke the ribs at 300°F using the whisky-smoked wood chips, flipping occasionally for up to 2 hours or until they reach 175°F.
Remove from smoker, let cool, stir to ensure an even coating, and serve with remaining Pendleton® Whisky Sauce.
While the ribs cook, we’ll start on the Pendleton® Whisky Sauce. Cut about ½ inches off the top of the garlic head. Trim the root so it sits flat. Remove the outer layers of papery skin, leaving enough so the cloves remain intact.
Place garlic into a small baking dish, drizzle with olive oil, and cover with lid or aluminum foil.
Roast garlic in preheated oven until cloves are soft and fragrant. About 1 hour.
Stir brown sugar, pineapple juice, water, teriyaki sauce, and soy sauce together in a saucepan and bring to a boil. Then reduce heat to low and keep at a simmer.
Squeeze sides of garlic until pasty roasted garlic emerges.
Measure 2 tsp. roasted garlic into saucepan and whisk until well incorporated. Reserve remaining roasted garlic for another use.
Stir lemon juice, onion, Pendleton® Whisky (2 tbsp.), crushed pineapple, and cayenne pepper into sauce. Bring to a simmer and cook until liquid reduces by half and turns thick and syrupy. Another 40-50 minutes.
Once ribs reach 175°F, transfer them over to a foil pan, add pats of butter, brown sugar, and ½ cup Pendleton® Whisky Sauce on top of ribs. Mix together to incorporate and cover with aluminum foil.