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Bourbon BBQ Glazed Ribs

PAT My brothers and I are all “bourbon men.” We take ours neat, or lacquered to our ribs. Enough said. GINA I can’t believe I ended up with a bourbon-and-ribs man. Growing up, we always had chicken, hot dogs, smoked sausages, and burgers, but for some reason the ribs were always center stage. The women in my family were often throwing some crazy ingredient or other into their rubs and sauces—and don’t you know that we kept bourbon as one of them. We always had bourbon around for “ailments,” and not just the cooking kind. So what do I do? I go and marry a rib-grilling bourbon lover—was my life being planned even then? To this day, ribs and bourbon are like the “main act” in my life! Remember: in all grilling, the sauce and the rub must work together, like a good marriage. And when smoking those ribs, Pat will remind you to keep the heat “low and slow.”

Recipe information

  • Yield

    serves 4 to 6 as an appetizer

Ingredients

RUB

1/4 cup kosher salt
3 tablespoons light-brown sugar
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground cumin
1 tablespoon chile powder
2 teaspoons freshly ground black pepper
1 teaspoon cayenne pepper
Two 3-pound slabs pork spare ribs, untrimmed

SAUCE

1 tablespoon canola oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 cups ketchup
1/2 cup bourbon
1/4 cup apple-cider vinegar
1/4 cup light-brown sugar
3 tablespoons mild molasses
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce, preferably Tabasco
2 teaspoons paprika
1 teaspoon mustard powder
Kosher salt and freshly ground black pepper to taste

Preparation

  1. Step 1

    Combine all of the rub ingredients in a small bowl.

    Step 2

    Rinse off the ribs in cold water to get rid of any impurities, and pat dry. Place the ribs, curled side up, on a flat work surface, and remove the silver membrane that lines the bones. This will allow the flavors of the rub to permeate the meat fully and make the ribs very tender. Trim the ribs to remove the extra fat. Place them in a rimmed dish, and season on all sides with the rub. Cover the dish with plastic wrap, and place in the fridge for 8 hours or overnight.

    Step 3

    Start on your sauce: Pour the canola oil into a large saucepan set over medium heat. Once it’s hot, toss in the onion and garlic, and sauté until tender, about 4 minutes. Stir in the ketchup, bourbon, vinegar, brown sugar, molasses, Worcestershire, hot sauce, paprika, and mustard powder. Bring to a simmer, and cook, stirring occasionally, for 30 minutes, until the mixture is thick and coats the back of a spoon. Season with salt and pepper.

    Step 4

    When you’re ready to cook the ribs, preheat your grill to 250 degrees F, using a combination of charcoal and hickory. When coals are ready, mound them to one side to create indirect heat.

    Step 5

    Place the slabs on the grill, curled side up, spacing them to be as far away from the direct flame as possible. Cook the ribs, covered, for 2 hours. Flip the slabs over to finish cooking, and cover and cook for another 1/2 hour. Once you see a full bend in the ribs, brush the barbecue sauce all over them, cover with the lid, and let cook for another 10 minutes.

    Step 6

    Pull the ribs from the grill, and slice between the bones into individual portions. Serve with the extra sauce on the side.

  2. NOTE

    Step 7

    If you’ve got a grill that’s on the larger side, go ahead and throw on a third slab. There’s enough rub and sauce here to go around.

Image may contain: Pat Neely, Human, Person, Food, Meal, Restaurant, Cafeteria, and Buffet
Reprinted with permission from The Neelys' Celebration Cookbook by Pat and Gina Nelly. Copyright © 2011 by Pat and Gina Nelly with Anna Volkwein. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. Pat and Gina Neely are restaurateurs, best-selling authors, popular speakers, and hosts of the Food Network hit series Down Home with the Neelys. They recently opened their first New York City restaurant, Neely's Barbecue Parlor. They live with their daughters in Memphis, where they enjoy cooking at home with family and friends. Ann Volkwein is a best-selling food and lifestyle author based in New York City and Austin, Texas. Her previous books include: The Arthur Avenue Cookbook, Chinatown New York, Mixt Greens (with Andrew Swallow), and, with Guy Fieri: Diners, Drive-Ins, and Dives; More Diners, Drive-Ins, and Dives; and Guy Fieri Food.
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