Slow, small, simple. 

That is how we cook at Bourbon Barrel Foods, and it shows up in every dish shared during our Summer Cooking Demo. These recipes highlight the ingredients and techniques I reach for most in the kitchen, built around flavor, balance and time-honored cooking methods.

From slow-roasted ribs to a crisp summer slaw and a simple compound butter, each recipe reflects the way we approach food in Bourbon Country: thoughtful ingredients, steady technique and food meant to be shared.

— Matt Jamie

Crisp Two-Cabbage Slaw with Bourbon Barrel Buttermilk Dressing

Fresh, bright and built to balance richer grilled dishes, this slaw brings crunch, color and a creamy smoked buttermilk dressing to the table.

Buttermilk Dressing

Ingredients:

• Makes 1½ cups
• 1 cup mayonnaise
• 1 cup mayonnaise
• ½ cup buttermilk
• 2 teaspoons Dijon mustard
• 1 tablespoon lemon juice
• ¼ teaspoon Bourbon Smoked Sea Salt
• ½ teaspoon Bourbon Smoked Pepper

Method:

In a medium bowl, whisk ingredients together. Chill and serve. Dressing keeps for 5-6 days in the refrigerator.

Slaw

Ingredients

• 3 cups Napa cabbage, thinly sliced crosswise
• 3 cups green cabbage, thinly shredded
• 1 large carrot, grated or cut into fine matchsticks
• 4 to 5 medium radishes, cut into thin matchsticks
• 4 large scallions, thinly sliced on the diagonal

Method:

Combine Napa cabbage, green cabbage, carrot, radishes and scallions in a large bowl. Toss until evenly mixed.

Add dressing and gently fold until everything is evenly coated.

Cover and refrigerate for 20 to 60 minutes before serving. This resting time allows the smoked spices to blend into the dressing while keeping the cabbage crisp.

Matt's Tip

Begin with one cup of dressing and adjust to taste. The slaw will naturally soften slightly as it rests, creating a balanced texture.

Low & Slow Oven-Baked Pork Ribs

This method highlights patience, steady heat and simple seasoning to create ribs with deep color, tender texture and rich flavor.

Ingredients

• 1 rack pork spare ribs 
• 1½ teaspoons Bourbon Smoked Sea Salt 
• 1½ teaspoons Bourbon Smoked Pepper
• Bourbon Barrel Barbecue Sauce

Method:

Remove membrane from the back of ribs if desired. Season generously on all sides with Bourbon Smoked Salt & Pepper.

Place ribs bone-side down on a parchment-lined baking sheet. Bake uncovered on the center rack for 4½ to 5½ hours.

Around the 4½-hour mark, begin checking for doneness. The ribs should have a deep mahogany color and a firm bark.

Lift one end of the rack with tongs. If the meat cracks slightly and the rack bends into a deep U-shape, the ribs are ready.

Rest for 10 minutes before slicing.

For Dry Ribs

Season and bake as directed, serving without sauce for a bold, pepper-forward finish. Try Bourbon Smoked Chili Coffee Rub

For Barbecue Ribs

After the bark develops, about 2 to 2½ hours into cooking, begin brushing with Bourbon Barrel Foods Barbecue Sauce. Continue basting every 30 to 45 minutes until finished for a rich glaze.

Matt's Tip

Uncovered cooking allows the bark to form naturally while keeping the interior tender and juicy.

Bourbon Smoked Garlic Salt Compound Butter

A simple finishing touch that adds depth and richness to everything it touches, from grilled meats to vegetables and fresh bread.

Ingredients

• ½ cup (1 stick) unsalted grass-fed butter, softened
• 1½ teaspoons Bourbon Smoked Garlic Salt

Method:

Allow butter to soften at room temperature until easily indented. Do not microwave.

Mash until smooth in a small bowl. Add Bourbon Smoked Garlic Salt and mix until fully incorporated.

Transfer to parchment paper or plastic wrap and shape into a tight log. Twist ends to seal.

Refrigerate for at least 1 hour until firm.

Slice and serve over hot ribs, grilled corn, roasted vegetables, steaks or cornbread.

Matt's Tip

Keep a log ready in the refrigerator for easy finishing. A small slice melts into sauces, meats and vegetables instantly.

Bring Bourbon Country to Your Table

These recipes reflect how we cook at Bourbon Barrel Foods. Ingredients chosen with care, techniques built on patience and flavors inspired by Kentucky’s Bourbon Country.

Whether you are cooking for a crowd or a quiet dinner at home, these dishes are meant to be shared and enjoyed around the table.

Eat Your Bourbon®