Lunch / Dinner
Grilled Bourbon-Honey Spareribs
Take classic ribs to the next level with a sweet and savory infused sauce.
Ingredients
PRO TIP
If you don’t have any bourbon on hand or just prefer to skip it altogether, you can substitute 1/3 cup water and 2 tablespoons vanilla extract for the bourbon, if desired.
Instructions
Stir together salt, 2 teaspoons black pepper, and red pepper in small bowl. Pat ribs dry. Using a sharp knife, pierce thin membrane on back of ribs; peel off, and discard. Sprinkle both sides of ribs with salt mixture. Cover with plastic wrap, and refrigerate for at least 8 hours or overnight. Let stand at room temperature for 30 minutes. Preheat oven to 250°. Line 2 large rimmed baking sheets with foil. Place ribs in an even layer on prepared pans; cover tightly with foil. Bake until tender, about 2 hours. Bring bourbon, honey, ketchup, Worcestershire, vinegar, mustard, cane syrup, hot sauce, and remaining ½ teaspoon black pepper to a boil in a medium saucepan over medium- high heat. Reduce heat to medium; cook, stirring occasionally, until thickened, about 30 minutes. Cover and refrigerate until ready to use. Preheat grill to medium-high heat (350° to 400°). Grill ribs, basting with sauce, for 15 minutes per side. Let stand for 10 minutes before serving. Serve with barbecue sauce.
Garnish with cilantro, if desired