Craft & Cuisine: Detroit

In Detroit, Megan Mitchell visits Two James Spirits to tour the facilities and sample their liquors with Grey Ghost chefs John Vermiglio and Joe Giacomino. Inspired by the flavors, Megan gathers spare ribs, fresh corn and other Midwestern bounty from Meijer to create a unique dinner, paired with Two James Catcher’s Rye Whiskey punch. Sponsored by Meijer.


  • 2 slabs pork spare ribs
  • 3 tablespoons garlic salt
  • 2 cups honey
  • 1 cup red wine vinegar
  • 1/2 cup soy sauce
  • 2 liters root beer
  • 1 tablespoon coriander, whole
  • 1 bunch cilantro
  • 1/2 tablespoon cardamom, whole
  • 1/2 teaspoon clove, whole
  • 1 teaspoon cayenne
  • 3 plums, split and pitted
  • 1 cup tomato paste
  • 1/4 cup Two James Bourbon


  1. For the ribs:
  2. Preheat oven to 300 degrees.
  3. Coat spare ribs generously on front and back with garlic salt. Wrap rack of ribs in tin foil individually, crimping all edges to ensure a tight seal. Cook for 3 hours. Remove from oven and allow to cool completely.
  4. For the sauce:
  5. In a large pot, combine all remaining ingredients except the bourbon, and bring to a boil. Reduce to a simmer and cook until reduced by three-quarters. Transfer to a blender and puree on high until smooth, then whisk in Two James Bourbon.
  6. Cut ribs into individual bones, brush liberally with sauce and char on a grill or in the oven.