Smoky Bourbon-Glazed Pork Ribs
Indulge in the irresistible flavor of Smoky Bourbon-Glazed Pork Ribs! This recipe takes tender pork ribs and elevates them with a sweet and tangy bourbon sauce, complemented by a carefully crafted rub of spices. Perfect for backyard barbecues or family gatherings, these ribs are slow-cooked to juicy perfection, allowing the flavors to meld beautifully. Get ready to impress your friends and family with these delectable ribs, which can also be prepared in the oven for easy cooking any time of year.
6
Servings
N/A
Calories
17
Ingredients
Ingredients
Pork Ribs
4-5 lbs (Whole racks)
Vegetable Oil
2 tablespoons (For grilling)
Brown Sugar
2 tablespoons + 1/4 cup + 2 tablespoons (For rub and sauce)
Kosher Salt
2 tablespoons + to taste (For seasoning)
Black Pepper
2 teaspoons + to taste (Freshly ground)
Paprika
2 teaspoons (Smoked or regular)
Mustard Powder
2 teaspoons (For rub)
Celery Seed
1 teaspoon (For rub)
Onion
1 (Chopped)
Garlic Cloves
3 (Minced)
Red Pepper Flakes
1/4 teaspoon (For sauce)
Tomato Paste
1/4 cup (For sauce)
Bourbon
1/4 cup (For sauce)
Canned Tomatoes
1 cup (Strained)
Vinegar
1/2 cup (For sauce)
Worcestershire Sauce
1/4 cup (For sauce)
Water
1 cup (For sauce)
Instructions
1
Begin by prepping the pork ribs. Place one rack meat side down on a cutting board and cut a small slit through the membrane at one end of the rack. Using a paper towel, grip and peel the membrane off. Repeat with the other rack.
2
In a medium bowl, mix together the brown sugar, kosher salt, black pepper, paprika, mustard powder, and celery seed. Generously rub this spice mixture on both sides of the ribs. Arrange the ribs on a baking sheet, cover them, and refrigerate for at least 2 hours or overnight for deeper flavor. Remove from the refrigerator and let them rest at room temperature for about 30 minutes before cooking.
3
To prepare the bourbon sauce, heat vegetable oil in a saucepan over medium heat. Add chopped onion and minced garlic and sauté until the onion becomes tender, approximately 2-5 minutes. Stir in the red pepper flakes and tomato paste, cooking for an additional minute.
4
Pour in the bourbon, followed by strained tomatoes, vinegar, Worcestershire sauce, water, and 1/4 cup brown sugar. Cook while stirring until the sugar has dissolved.
5
Bring the sauce to a boil, then reduce the heat and let it simmer uncovered for about 30 minutes, or until it has reduced by half. Season the sauce with additional salt and pepper to taste. Allow it to cool slightly, then blend it in a blender until smooth. You can store unused sauce in the fridge for up to 2 weeks.
6
Prepare your grill for cooking by placing a 9 x 12 inch disposable aluminum pan in the center of the bottom rack. Preheat your charcoal or gas grill to medium-low heat.
7
While the grill heats up, take the ribs out of the refrigerator and let them sit at room temperature for another 30 minutes. To prevent sticking, fold a paper towel in half, dip it in vegetable oil, and brush the grill racks.
8
Position both racks of ribs, bone side down, on the grill rack, placing them directly over the pan to catch drippings. Cover the grill, cooking the ribs without turning for 3-3.5 hours. Monitor the grill temperature, maintaining it between 275°F and 325°F, by adding briquettes if needed.
9
After the cooking period, reserve 1 cup of the sauce in a separate serving bowl. Brush the remaining sauce generously on both sides of the ribs. Cover and grill for an additional 15 minutes, allowing the ribs to develop a rich mahogany color.
10
Once done, let the ribs stand for about 10 minutes before slicing. Serve with the reserved sauce for dipping, and enjoy the smoky, sweet, and savory flavors that are sure to impress!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Smoky Bourbon-Glazed Pork Ribs?
They are tender pork ribs seasoned with a custom spice rub and finished with a sweet and tangy bourbon-infused glaze.
How many pounds of pork ribs does this recipe require?
This recipe calls for 4 to 5 pounds of pork ribs, usually consisting of two racks.
How many people does this recipe serve?
This recipe is designed to provide approximately 6 servings.
What is the first step in preparing the ribs?
The first step is to remove the membrane from the back of the ribs by cutting a small slit and peeling it off with a paper towel.
What ingredients make up the dry rub?
The rub consists of brown sugar, kosher salt, black pepper, paprika, mustard powder, and celery seed.
How long should the ribs be refrigerated after applying the rub?
The ribs should be refrigerated for at least 2 hours, though overnight is recommended for deeper flavor.
How long should the ribs sit at room temperature before cooking?
Let the ribs rest at room temperature for about 30 minutes before placing them on the grill.
What are the main components of the bourbon sauce?
The sauce includes bourbon, onion, garlic, red pepper flakes, tomato paste, strained tomatoes, vinegar, Worcestershire sauce, water, and brown sugar.
How long should the bourbon sauce simmer?
The sauce should simmer uncovered for about 30 minutes, or until it has reduced by half.
Should the bourbon sauce be smooth or chunky?
The instructions recommend blending the sauce in a blender until smooth after it has cooled slightly.
How long can I store leftover bourbon sauce?
Unused bourbon sauce can be stored in the refrigerator for up to 2 weeks.
What temperature should the grill be maintained at?
The grill should be maintained at a medium-low heat, specifically between 275°F and 325°F.
How long do the ribs need to cook on the grill?
The ribs typically cook for 3 to 3.5 hours on the grill without being turned.
Do I need to turn the ribs during the cooking process?
No, the ribs should be positioned bone side down and cooked without turning for the duration of the main cooking time.
Why is a disposable aluminum pan used in the grill?
A 9 x 12 inch pan is placed in the center of the bottom rack to catch drippings and prevent flare-ups.
How do I prevent the ribs from sticking to the grill racks?
You should brush the grill racks with vegetable oil using a folded paper towel before placing the meat.
When should I apply the bourbon glaze to the ribs?
Brush the sauce generously on both sides of the ribs during the last 15 minutes of grilling.
How much sauce should I reserve for serving?
Reserve 1 cup of the sauce in a separate bowl to serve as a dipping sauce for the finished ribs.
How long should the ribs rest after cooking?
Let the ribs stand for about 10 minutes before slicing to allow the juices to redistribute.
Can I cook these ribs in the oven instead of a grill?
Yes, the recipe notes that these ribs can be prepared in the oven for easy cooking any time of year.
What type of paprika should I use?
You can use either smoked or regular paprika depending on your preference for smokiness.
Does the recipe use fresh or canned tomatoes?
The recipe uses 1 cup of strained canned tomatoes for the glaze.
Is the sauce spicy?
The sauce has a mild kick from 1/4 teaspoon of red pepper flakes, but it is primarily sweet and tangy.
What kind of oil is recommended for this recipe?
Vegetable oil is used for both sautéing the sauce ingredients and greasing the grill racks.
What type of vinegar is used?
The recipe calls for 1/2 cup of vinegar, which provides the tangy balance to the sweet bourbon and sugar.
Should the ribs be cooked bone-side down or meat-side down?
The ribs should be positioned bone side down on the grill rack.
How do I know when the ribs are finished?
After 3-3.5 hours of slow cooking and a final 15-minute glazed grill, the ribs will have a rich mahogany color and tender texture.
Can I use a charcoal grill for this recipe?
Yes, the recipe is compatible with both charcoal and gas grills.
What should I do if my grill temperature drops?
If using a charcoal grill, add more briquettes as needed to maintain the 275°F to 325°F range.
What makes the glaze 'smoky'?
The smokiness comes from the combination of the outdoor grilling process and the optional use of smoked paprika in the rub.