Cajun Citrus Ribs

Name: Cajun Citrus Ribs
Prep time: 5 min
Total time: 7 h 5 min
Yield: Makes 4 servings
Ingredients: 2 racks ribs, about 4 pounds, St. Louis cut spareribs or baby back ribs (see page 215); 2 racks ribs, about 4 pounds, St. Louis cut spareribs or baby back ribs (see page 215); Oil for coating grill grate; 1 cup Hot Pepper–Bourbon Syrup; 2 racks ribs, about 4 pounds, St. Louis cut spareribs or baby back ribs (see page 215); 2½ cups Spicy Citrus Brine

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
8 hr

Appears in

Mastering the Grill

By Andrew Schloss and David Joachim

Published 2007

About

Spareribs and citrus don’t seem like a match made in barbecue heaven, but think about it. The acid in the citrus is a counterpoint to the rich fat of ribs, turning them from something slathered and gooey to something clean and spare. We finish them with a thin, spicy bourbon syrup just to make sure your fingers get sticky.

Ingredients

2 racks ribs, about 4 pounds, St. Louis cut spareribs or baby back ribs (see page 215)
2½

Main course
Gluten-free
Spicy

Method

Directions

Cut the racks in half. Put them in a gallon-size zipper-lock bag with the citrus brine. Seal the zipper, leaving about an inch open; push on the bag to release any trapped air through the opening, and close the zipper completely. Massage the liquid gently into the meat and refrigerate for 6 to 12 hours.
Heat the grill as directed.