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Charcoal Grilled Ribs with Spicy Bourbon Glaze

Tender and flavorful BBQ ribs glazed with a spicy bourbon sauce, grilled over charcoal for a delicious smoky flavor. This recipe balances sweet, spicy, and smoky notes for a truly unforgettable BBQ experience.

Prep Time
45 minutes
Cook Time
3-4 hours
Servings
4-6
Ingredients
  • 3-4 lbs Pork Spare Ribs
  • 2 tablespoons Kosher Salt
  • 1 tablespoon Freshly Ground Black Pepper
  • 2 tablespoons Smoked Paprika
  • 1 tablespoon Garlic Powder
  • 1 tablespoon Onion Powder
  • 1/4 cup Brown Sugar
  • 1/2 cup Bourbon
  • 1 cup Ketchup
  • 1/4 cup Apple Cider Vinegar
  • 2 tablespoons Worcestershire Sauce
  • 1-2 teaspoons Hot Sauce (e.g., Tabasco)
  • 2 tablespoons Honey
  • 2 cups Wood Chips (Hickory or Oak)

Prepare the Ribs

Remove the membrane from the back of the ribs. Use a butter knife to loosen a corner of the membrane, then grip it with a paper towel and pull it off.

Make the Dry Rub

In a bowl, combine salt, pepper, smoked paprika, garlic powder, onion powder, and brown sugar. Mix well.

Apply the Rub

Generously apply the dry rub to all sides of the ribs. Wrap tightly in plastic wrap and refrigerate for at least 4 hours, or preferably overnight.

Prepare the Bourbon Glaze

In a saucepan, combine bourbon, ketchup, apple cider vinegar, Worcestershire sauce, hot sauce, and honey. Bring to a simmer over medium heat and cook for 15-20 minutes, or until the sauce has thickened slightly. Stir frequently to prevent burning.

Prepare the Grill

Soak wood chips in water for at least 30 minutes. Prepare a charcoal grill for indirect heat, with the coals banked on one side. Maintain a temperature of 250-275°F (121-135°C).

Grill the Ribs

Place the ribs on the cool side of the grill, away from direct heat. Add the soaked wood chips to the coals. Close the lid and grill for 2-3 hours, or until the ribs are tender.

Glaze the Ribs

During the last 30-45 minutes of grilling, brush the ribs generously with the bourbon glaze every 10-15 minutes, allowing the glaze to caramelize and create a sticky, flavorful crust.

Rest and Serve

Remove the ribs from the grill and let them rest for 10-15 minutes before slicing and serving. This allows the juices to redistribute, resulting in more tender and flavorful ribs. Serve with any remaining bourbon glaze on the side.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Calories: 300-400
Protein: 22-27g
Fat: 18-28g
Carbohydrates: 8-15g

Other Considerations for Nutrition

This recipe is relatively high in sugar due to the brown sugar and honey in the glaze. You can reduce the sugar content by using a sugar substitute or reducing the amount of honey and brown sugar. Consider using lean ribs to decrease fat. The bourbon glaze contains alcohol that will cook off during the grilling process; however, some trace amounts may remain.

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FAQ

  • Can I use baby back ribs instead of spare ribs?

    Yes, you can use baby back ribs. They will cook faster, so reduce the grilling time accordingly (approximately 2-3 hours total).
  • Can I make the bourbon glaze ahead of time?

    Yes, the bourbon glaze can be made a day or two in advance and stored in the refrigerator. Reheat gently before using.
  • How do I prevent the glaze from burning?

    Be sure to use indirect heat when grilling and apply the glaze in the last 30-45 minutes of cooking. Watch the ribs carefully and adjust the heat as needed.