Removing the membrane helps create a tender rib. Ask your butcher to do this step for you to save a little time.
Brown Sugar-Bourbon BBQ Spareribs
Yields: 6-8 servings
- 2 tablespoons plus ½ teaspoon kosher salt, divided
- 1 tablespoon garlic powder
- 2½ teaspoons ground black pepper, divided
- 2 (3-pound) racks pork spareribs, halved
- 1 cup firmly packed dark brown sugar
- 1 cup bourbon
- ½ cup ketchup
- ⅓ cup chopped green onion
- ⅓ cup apple cider vinegar
- ⅓ cup Worcestershire sauce
- ¼ cup Creole mustard
- 4 cloves garlic, grated
- ½ teaspoon ground red pepper
- 1 tablespoon vegetable oil
- Garnish: chopped green onion
- In a small bowl, stir together 2 tablespoons salt, garlic powder, and 2 teaspoons black pepper.
- Pat ribs dry. Using a sharp knife, pierce thin membrane on back of ribs; peel off, and discard. Season ribs with salt mixture. Cover with plastic wrap, and refrigerate for at least 8 hours or overnight.
- Let ribs stand at room temperature for 30 minutes.
- Preheat oven to 250°. Line a large rimmed baking sheet with foil.
- Place ribs in an even layer on prepared pan; cover tightly with foil.
- Bake until ribs are tender but not falling apart, about 2 hours. Drain ribs, discarding any liquid.
- Meanwhile, in a medium saucepan, bring brown sugar, bourbon, ketchup, green onion, vinegar, Worcestershire, mustard, garlic, red pepper, remaining ½ teaspoon salt, and remaining ½ teaspoon black pepper to a boil over medium-high heat. Reduce heat to medium; cook, stirring occasionally, until thickened, 35 to 40 minutes.
- Heat a cast-iron grill pan over medium-high heat. Brush ribs with oil. Working in batches, cook ribs until grill marks form, 7 to 10 minutes, turning once and basting with brown sugar sauce. Let rest for 10 minutes before serving. Garnish with green onion, if desired. Serve with additional sauce.