Whiskey-Glazed Ribs

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By Chef Jim

Story Published: May 25, 2011 at 7:40 AM MDT

Story Updated: Jul 6, 2011 at 8:22 AM MDT

3 pounds pork spareribs

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For the glaze:
1/4 cup unsalted butter
1/4 cup oil 1/2 cup minced onion
1/3 cup ketchup
1/3 cup bourbon whiskey*
1/4 cup cider vinegar
1/4 cup fresh orange juice
1/4 cup real maple syrup
1/8 cup molasses
1 Tbsp. Worcestershire sauce
1/2 tsp. black pepper
1/4 tsp. liquid smoke
1/2 Tbsp. minced orange zest
For the dry rub:
2 tsp. sugar
3/4 tsp. ground allspice
1/2 tsp. salt
1/2 tsp. pepper

Make the glaze:
Melt butter in a large heavy saucepan over medium heat. Add oil and heat for 2 minutes. Add onion and sauté until pale golden (about 5 minutes). Add ketchup, whiskey, vinegar, orange juice, maple syrup, molasses, Worcestershire, pepper, liquid smoke, and salt. Bring to a simmer, stirring frequently. Reduce to a medium-low heat and cook until mixture is thick and glossy, stirring occasionally, about 1 hour. Add orange peel and cook 5 minutes more, stirring occasionally.

Make the ribs:
Rub pork spareribs with a mixture of sugar, allspice, and a pinch of salt and pepper. Cover and let stand at least 45 minutes.

Prepare barbeque grill (medium-high heat). Lightly oil the grill. Place ribs on grill and sear 5 minutes per side. Move ribs to the outer edges of grill. Cover with grill lid or heavy-duty aluminum foil and continue grilling until meat is tender (about 30 minutes), turning ribs occasionally. Brush the ribs with some of the glaze during the last 5 minutes of cooking.

* You may substitute 1/3 cup of warm water mixed with a 1/2 tsp. vanilla extract.

This recipe also can be made by the traditional slow-cook method. Heat your grill or oven to 225. Cover the ribs in foil and cook for 3 1/2 hours. Uncover, brush with glaze and finish cooking at low temp for at least another 30 minutes.

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