Jan Birnbaum's New Orleans-style Babyback Beer Ribs

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Jan Birnbaum's New Orleans-style Babyback Beer Ribs



6 cups all-purpose flour, plus extra for kneading
6 tablespoons baking powder
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice
1 tablespoon ginger
Pinch of salt
5 tablespoons butter
3/4 cup honey
1 3/4 cups sugar
Juice of 2 lemons
Zest of 1 lemon
Zest of 1 orange
2 eggs


Preheat the oven to 325 degrees F.

Sift the flour, baking powder, spices and salt together in a large bowl, and
set aside.

In a small saucepan combine the butter, honey, sugar, lemon juice and the
lemon and orange zest. Bring this to medium heat and cook until the butter
has melted and the sugar has dissolved. Let cool to about room temperature
and beat in the eggs.

Make a well in the flour/spice mixture and add the egg/sugar mixture to the
well. Using a fork, begin to gradually incorporate the flour into the egg
mixture. When the flour has mostly been incorporated, turn the mixture out
onto a clean work surface and gently knead until the mixture is smooth and
homogenous. Knead in a little more flour if the dough seems sticky. Chill
dough for 1 hour or overnight.

Using a rolling pin, roll the dough to an even thickness of about 1/4-inch.
Cut into desired shapes with cookie cutters. Place on a lightly greased or
parchment-lined cookie sheet and bake for 20 to 25 minutes or until the
cookies are firm and lightly browned. Let the cookies cool for 3 to 4
minutes and transfer to a cooling rack.

When the cookies are completely cool decorate as desired.

Cook's Note: If you are planning to hang the cookies, make a hole for the
string before baking.


Recipe Courtesy of Jan Birnbaum's