Brown Sugar-Bourbon BBQ Spareribs

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
  1. In a small bowl, stir together 2 tablespoons salt, garlic powder, and 2 teaspoons black pepper.
  2. 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.
  3. Let ribs stand at room temperature for 30 minutes.
  4. Preheat oven to 250°. Line a large rimmed baking sheet with foil.
  5. Place ribs in an even layer on prepared pan; cover tightly with foil.
  6. Bake until ribs are tender but not falling apart, about 2 hours. Drain ribs, discarding any liquid.
  7. 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.
  8. 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.



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