• 3 ¼ lb. or 3 racks of pork
• ½ cup tomato ketchup

For the marinade

• 3 tablespoons Jim Beam® Bourbon
• 3 tablespoons dark soy sauce
• 2 tablespoons balsamic vinegar
• 2 tablespoons dark brown sugar
• ½ tablespoon tomato paste
• 1 teaspoon ground cumin
• ½ teaspoon mustard powder
• ¼ teaspoon smoked paprika

1. Mix the marinade ingredients together in a small saucepan set over medium-low heat and simmer for 3 to 5 minutes. Set aside to cool completely.
2. Remove the thin membrane from the underside of each rack of pork and discard it.
3. Place one large food bag inside another to create a double layer. Add the ribs and marinade, squeeze out the air, and seal the bags. Marinate the meat in the refrigerator for approximately 4 hours, turning the bag over occasionally.
4. When ready to cook, preheat the oven to 350℉. Place the ribs and all of the sauce into a large roasting pan, cover tightly with aluminum foil, and roast for 1 ½ hours.

For the burgers

• 1 lb. ground round or ground sirloin
• ¼ cup fine dry bread crumbs
• 1 small egg, lightly beaten
• 1 ½ tablespoons Jim Beam® Bourbon
• ½ to 1 tablespoon oil (if needed)
• 4 slices of your favorite cheese for melting (such as Monterey Jack or Gouda)
• Salt and pepper

For the bourbon onions

• 1 tablespoon unsalted butter
• 1 tablespoon canola oil
• 2 white onions, sliced into half moons
• 2 to 3 tablespoons Jim Beam® Bourbon

To serve

• 4 brioche burger buns, split
• Shredded crunchy lettuce
• Ketchup and mayonnaise (optional)

1. To make the burgers, add the ground beef, bread crumbs, egg, and bourbon to a bowl, mixing thoroughly by hand to combine. Divide the mixture into 4 equal portions and shape each portion into a patty. Season both sides with salt and pepper and set aside to rest.
2. Now make the bourbon onions. Heat a nonstick skillet over medium-high heat and melt the butter with the oil. Once frothy, add the onions and cook for 10 minutes, stirring occasionally, until soft. Add the bourbon and continue to cook until the onion slices are thickly coated and golden. Remove them from the pan with a slotted spoon and set aside.
3. Return the pan to the stove over high heat to cook the patties. Add the oil. If necessary, and cook the patties for 3 minutes on one side. Then flip them over once again and set a slice of cheese on top of each. Cook for another 3 minutes, until the cheese begins to melt. Remove the patties from the pan and set aside to rest for 2 minutes.
4. While the patties rest, return the onions to the pan to heat through and gather flavor. Meanwhile, toast the buns.
5. To serve, make a stack on the lower half of each bun with lettuce, a patty, and onions, then set the remaining bun half on top.

For the topping

• ½ cup pecans
• ½ cup rolled oats
• 1 cup all-purpose flour
• 1 teaspoon ground cinnamon
• Small pinch of salt
• ½ cup (1 stick) unsalted butter, diced
• ½ cup light brown or turbinado sugar, plus 2 tablespoons for sprinkling
• 2 tablespoons Jim Beam® Bourbon or Jim Beam® Honey

For the filling

• 1 ¾ lb. apples (approx 3-4), peeled and cored
• ¼ to ½ cup superfine sugar (adjust according to the sweetness of the apples)
• ½ cup Jim Beam® Bourbon or Jim Beam® Honey
• ½ cup maple syrup

For the bourbon cream

• 2 cups heavy whipping cream
• 3 tablespoons Jim Beam® Bourbon or Jim Beam® Honey
• 1 tablespoon superfine sugar
• 1 teaspoon vanilla extract

1. Preheat the oven to 375℉. Select a baking dish measuring approximately 8 x 12 inches and at least 1 ½ inches deep.
2. To make the topping, add the nuts and oats to a food processor and blitz until coarsely ground. Add the remaining topping ingredients, except the 2 tablespoons brown or turbinado sugar and the bourbon, and pulse until the mixture has the consistency of coarse bread crumbs. Set aside.
3. For the filling, chop the peeled and cored apples into coarse chunks. Tip them into a saucepan with ¼ cup of the sugar (or more, to taste) and the bourbon, cover, and cook over medium heat for 5 to 10 minutes, until the apples collapse. Stir in the maple syrup, taste, and add more sugar if needed. Spoon the mixture into the baking dish. If there is a lot of liquid, use a slotted spoon to transfer the apples, then boil the liquid for 2 to 3 minutes until it has reduced to a syrupy consistency, and add this to the baking dish.
4. Tip the topping mixture into the baking dish to cover the fruit loosely. Sprinkle the topping with the 2 tablespoons brown or turbinado sugar and the bourbon. Place the oven dish on a baking pan and transfer to the oven. Bake for 40 minutes, until the topping is golden brown and the filling is bubbling up at the dges.
5. To make the bourbon cream, lightly whip the heavy cream to very soft peaks, then whisk in the remaining ingredients.
6. Serve the crips hot or warm with the bourbon cream on the side.