Grilled Bourbon-Honey Spareribs
 
Makes 10 to 12 servings
Ingredients
  • 2 tablespoons kosher salt
  • 2½ teaspoons ground black pepper, divided
  • 1 teaspoon crushed red pepper
  • 3 (5-pound) racks pork spareribs
  • ½ cup bourbon*
  • ⅓ cup honey
  • ¼ cup ketchup
  • 3 tablespoons Worcestershire sauce
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon cane syrup
  • 1 tablespoon hot sauce
  • Garnish: chopped fresh cilantro
Instructions
  1. In a small bowl, stir together salt, 2 teaspoons black pepper, and red pepper.
  2. 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.
  3. Preheat oven to 250°. Line 2 large rimmed baking sheets with foil.
  4. Place ribs in an even layer on prepared pans; cover tightly with foil.
  5. Bake until tender, about 2 hours.
  6. In a medium saucepan, bring bourbon, honey, ketchup, Worcestershire, vinegar, mustard, cane syrup, hot sauce, and remaining ½ teaspoon black pepper to a boil over medium-high heat. Reduce heat to medium; cook, stirring occasionally, until thickened, about 30 minutes. Cover and refrigerate until ready to use.
  7. Preheat grill to medium-high heat (350° to 400°).
  8. Grill ribs, basting with bourbon honey barbecue sauce, for 15 minutes per side. Let stand for 10 minutes before serving. Serve with additional barbecue sauce. Garnish with cilantro, if desired.
Notes
*You can substitute 1⁄3 cup water and 2 tablespoons vanilla extract for bourbon, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/grilled-bourbon-honey-spareribs/