Bourbon-Glazed Ribs

Name: Bourbon-Glazed Ribs
Cuisine: American
Ingredients: ¼ cup paprika; 2 tablespoons sugar; 1 tablespoon kosher salt or coarse sea salt; 1 tablespoon kosher salt or coarse sea salt; 1 tablespoon chili powder; 1½ teaspoons garlic powder; 1½ teaspoons onion powder; 3 full slabs pork spareribs, “St. Louis cut” (trimmed of the chine bone and brisket flap), preferably 3 pounds each or less; 3 full slabs pork spareribs, “St. Louis cut” (trimmed of the chine bone and brisket flap), preferably 3 pounds each or less; ½ cup water; ¼ cup unsalted butter; ¼ cup vegetable oil; 2 medium onions, minced; ¾ cup bourbon; ⅔ cup ketchup; ½ cup cider vinegar; ½ cup freshly squeezed orange juice; ½ cup pure maple syrup; ⅓ cup molasses; 2 tablespoons Worcestershire sauce; ½ teaspoon freshly ground black pepper; ½ teaspoon table salt

Preparation info

Serves
6

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

This Kentucky-inspired recipe is our personal favorite for “wet” spareribs. They’re finished at the end with a mellow glaze that also serves as a table sauce.

Ingredients

Barbecued Rib Rub

⅓ cup freshly ground black pepper
¼ cup paprika
2

Americas
United States
Kentucky
Main course

Method

The night before you plan to barbecue, combine the rub ingredients in a bowl. Apply about half of the rub evenly to the ribs. Place the slabs in a plastic bag and refrigerate them overnight.
Before you begin, take the ribs from the refrigerator. Pat them down with the remaining rub. Let sit at room temperature for 30 to 40 minutes.
Prepare the smoker