Bourbon Barbecue Ribs. Tender, succulent, fall of the bone ribs with a homemade sweet and tangy Bourbon Barbecue Sauce.
Bourbon Barbecue Ribs
One of my favourite things about the summer grilling season is enjoying a relaxing weekend afternoon in the summer sunshine right at home in our back garden sipping a few cool beverages while these amazing ribs slowly cook to perfection on the grill.
My backyard deck in summer.
Tender, juicy, a little spicy and with an oh-so-delicious slightly sweet sticky homemade barbecue sauce slathered on in multiple layers, these ribs make the end of a beautiful summer afternoon simply perfect.
Bourbon Barbecue Ribs
2017 update: The dry rub in this recipe is great but if you want to boost the flavour even further, try making our Smokin’ Summer Spice Barbecue Dry Rub. Check out the recipe to see just how versatile it is on everything from BBQ Chicken to the best burger seasoning ever!
Bourbon Barbecue Ribs
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Bourbon Barbecue Ribs
You might also like this recipe for Smoked Beef Brisket:
Smoked Beef Brisket
Bourbon Barbecue Ribs
Bourbon Barbecue Ribs - tender, succulent, fall of the bone ribs with a homemade sweet and tangy Bourbon Barbecue Sauce.
Ingredients
- 4 lbs side or back ribs
For the dry rub
- 1 tbsp garlic powder
- 1 tbsp dry mustard
- 1 tsp ground ginger
- 1 tsp salt
- 1 tbsp freshly ground black pepper
- 1 tbsp oregano
- 3 tbsp paprika, (or smoked paprika)
- 1 tsp freshly ground nutmeg
For the Bourbon Barbecue Sauce
- 3 tbsp olive oil
- 6 cloves minced garlic
- 1 medium sized red onion, , roughly chopped
- 1 cup plain tomato sauce
- ½ cup ketchup
- ½ cup apple cider vinegar
- ½ cup orange juice
- ½ cup bourbon whiskey, (Use rye whiskey if you prefer or alternatively, apple juice)
- 1 cup brown sugar
- ½ cup honey
- 1 tbsp hot sauce
- 2 tbsp paprika, (or smoked paprika)
- 1 tbsp oregano
- 1 tablespoon fresh grated ginger root
- 1 tsp freshly ground nutmeg
Instructions
Mix together all of the ingredients for the dry rub until evenly combined.
Begin by coating your pork ribs with a dry rub and letting them sit in the fridge for a couple of hours or overnight. Store any unused dry rub in an airtight container for next time.
For the Bourbon Barbeque Sauce
Begin my heating the olive oil over medium heat in a medium saucepan.
Add the garlic and onions and cook until the onions have softened stirring occasionally.
Add the remaining ingredients for the sauce.
Simmer very slowly for about 30-40 minutes, or until the sauce reaches a brush-able consistency, stirring occasionally.
Let the sauce cool for a half hour or so then puree the sauce in a food processor or with an immersion blender. Save any leftover sauce by bottling it in mason jars or freezing it in small airtight containers.
You can cook the ribs very slowly on the grill for a couple of hours by using only one burner of your grill and cooking the ribs on the opposite side, not under the direct heat, turning occasionally.
Alternatively, you can cook the ribs in a covered roasting pan in a 275 degree F oven for about 2 hours. Either way you decide to cook them, finish the ribs by grilling them directly over medium heat, brushing on the barbeque sauce and turning them after a minute or two. I like to do about 3 coats of the sauce on each side of the ribs. Remove from the grill and serve.
Notes
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Nutrition Information
Yield
6Serving Size
Amount Per Serving Calories 1415Total Fat 95gSaturated Fat 39gUnsaturated Fat 0gCholesterol 226mgSodium 884mgCarbohydrates 81gFiber 4gSugar 68gProtein 51g
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Kendra
Sunday 16th of July 2017
is this the recipe used for the "curnchy stickey honey bbq wings"
Barry C. Parsons
Thursday 27th of July 2017
It can be. There are several on the weebsite that can be adapted to that purpose.
Christine @ myblissfulmess
Tuesday 20th of June 2017
These ribs look amazing! I'm having overnight guests for the week of July 4th, and these ribs are definitely going on the menu! Thank you so much for this. And I just love your blog! So many great recipes.
janet baldwin
Thursday 23rd of April 2015
McCormick's GOURMET..the spice jar with black lids..has smoked paprika. Also, hot Hunfarian paprika is great for adding heat!
Jackie
Friday 11th of July 2014
Hi Barry
I would love to try this recipe, unfortuately, I don't have a grill.
Barry C. Parsons
Friday 11th of July 2014
Try the roaster method mentioned, then finish them under the broiler. Not too close to the broiler though and watch them like a hawk. ;)
Naomi B.
Monday 6th of February 2012
I made these yesterday for Superbowl Sunday. I have made a lot of ribs. Hands down and by general concensus, these were the best. The ribs were better than anything you would get in a restaurant. this recipe will def. become a staple in my tailgating and entertaining menus.
The sauce was probably the best sauce i ever made, as well. Because we did not use all the sauce on the ribs, I will be testing it on BBQ chicken. If all works out well, this will become my staple homemade BBQ sauce.