Baby Back Ribs with Jack Daniels Glaze

• 1head garlic (make two while you are at it---good to have- I will use it in my next recipe)
•  tsp thyme
• 1 tsp rosemary 
• 1 teaspoon olive oil
• 2/3 cup water
• 1 cup pineapple juice(for gaze)
•  rest of the 46 oz can for marinating the ribs 
• 1/4 cup Kikkoman's teriyaki sauce
• 1 teaspoon soy sauce
• 1 1/3 cups dark brown sugar
• 3 teaspoons lemon juice
• 3 teaspoons minced white onions (or whatever you have)
• 1 tablespoon Jack Daniels Whiskey for glaze + 3 For marinade
• 1 teaspoon crushed pineapple
• 1/4 teaspoon of crushed pepper or a couple of squirts from your favorite hot sauce + 1T for marinade
• 2 racks of pork baby ribs 
•  2T Montreal Seasoning (recipe follows)  Ingredients for recipe will be additional to these.

Directions:

1. To roast garlic.
2. Cut about 1/2” off the top of the garlic.
3. Cut the roots so that the garlic will sit flat.
4. Remove the papery skin from the garlic, but leave enough so that the cloves stay together.
5. Add some 1 tsp rosemary and one tsp thyme, drizzle the top with olive oil and wrap with aluminum foil . bake in toster oven or oven at 325 for an hour. (You will kill all the vampires in the house).
    
   Remove and let it cool until you can handle it.
    
   For the Glaze :

1. Combine water, pineapple juice, teriyaki sauce, soy sauce and brown sugar in a saucepan over medium high heat.
2. Stir occasionally until mixture boils, then reduce heat to simmer.
3. Add remaining ingredients to pan and stir.
4. Squeeze out 2 t of roasted garlic and whisk to combine with pan mixture.
5. Let simmer for 35-45 minutes or until sauce has reduced by 1/2 and is thick and syrupy.
6. Make sure it doesn’t boil over.
7. To use, grill meat until almost done, then use the glaze otherwise it will burn.
    
   FOR THE RIBS
    2 racks Baby backs
   Pineapple juice (left over can from above)
   3 tbls Jack Daniels
   rest of the roasted garlic from above
   2T Montreal grill seasoning
   1 t red pepper flakes.
   Salt and pepper
   Rub both racks with the roasted garlic .  Montreal seasoning salt pepper and red pepper.
   

   Pour bourbon and juice over ribs .
   Cover with aluminum foil bake at 250 degrees for 3-3 1/2 hours remove grill 15 minutes apply glaze. Lick your fingers. 

   
   

   Montreal Seasoning:

   
   

   
   

    

   • 2 teaspoons california garlic powder (probably any garlic powder, not garlic salt, will do)
   • 4 teaspoons coarsely ground coriander seeds ( if you don't have any don't worry your life wont end because of it)
   • 2 tablespoons coarse salt (kosher or sea)
   • 4 teaspoons dill weed
   • 4 teaspoons Paprika
   • 4 teaspoons  crushed red pepper flakes(or cayenne pepper)
   • 4 teaspoons black pepper (coarse)

   Directions:

   1. Mix all& store in a glass container.