Bourbon Maple Ribs
This recipe gives you the perfect excuse to light the grill no matter the time of year.
- 1 rack of spare ribs
- 1 1/2 tbsp garlic powder
- 1 1/2 tbsp paprika
- 1 1/2 tbsp onion powder
- 2 tsp cayenne pepper
- 1 tbsp oregano
- 1/4 tsp cumin
- kosher salt
- fresh black pepper
- Mix onion powder, garlic powder, paprika, cayenne pepper, cumin, and oregano. Set aside.
- Place spare ribs onto a pan sheet and then at one end of the rack, slide a dinner knife under the membrane and over a bone, lift and loosen the membrane until it tears, grab the edge of the membrane with a paper towel and pull it off. The membrane may come off in one whole piece, or you may need to remove it in smaller pieces.
- Season both sides of spare ribs with kosher salt and fresh cracked pepper.
- Season spare ribs with the homemade dry rub, rubbing the seasoning into the ribs using hands, and marinate in the refrigerator for at least 4 hours or overnight.
- Once the ribs have finished marinating, wrap ribs in aluminum foil making sure to seal the edges so that air or steam can’t escape.
- Option #1: Heat your grill to low– roughly 300°F. Once the grill comes to temperature, place spare ribs wrapped in aluminum foil, and let it cook for 1.5-2hours. Cook times will vary depending on how big the rack of ribs is.
- Option #2: Preheat the oven to 300°F, then place ribs wrapped in aluminum foil onto a pan sheet. Cook for 1.5 – 2hours. Cook times will vary depending on how big the rack of ribs is.
- While ribs are cooking, combine ½ cup of Bourbon Whiskey, ½ cup of Bourbon-Barrel aged Chicago maple syrup, and 2 tbsp of Apple Butter. Whisk together and cook over medium heat. Cook for 5 minutes until alcohol vapors have cooked away and sauce begins to bubble and thicken. Afterward, transfer to a clean bowl. The bourbon-Maple sauce will continue to thicken as it cools.
- Once ribs have finished cooking, generously coat both sides of the spare ribs with Bourbon-Maple sauce. Grill or roast using braise setting in oven, uncovered on HIGH for 5 minutes or until sauce begins to caramelize.
- Note: Bourbon-Maple sauce burns very easily so make sure to keep a close eye. Feel free to re-apply any extra unused sauce and grill/roast again on high for extra saucy ribs.