Description
These sticky, smoky, and fall-off-the-bone ribs are made with just five simple ingredients. The ‘oven-first, grill-finish’ method ensures tender meat with minimal effort, making it a perfect weekend dinner.
Ingredients
Scale
- 3–4 lbs Pork Spare Ribs
- 1 large Yellow Onion, sliced
- 4 cloves Garlic, crushed
- 1/2 cup Bourbon Whiskey
- 1/2 cup Dark Brown Sugar, packed
- 1/2 cup Ketchup
- 2 tablespoons Yellow Mustard
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Black Pepper
- 4 ears Whole Corn on the Cob, husked
- 2 tablespoons Butter
- Salt to taste
- Cilantro for garnish (optional)
Instructions
- Preheat oven to 300°F (150°C). Pat ribs dry and remove the membrane from the back. Season generously with salt and pepper.
- In a medium saucepan, combine bourbon, brown sugar, ketchup, mustard, Worcestershire sauce, and black pepper. Simmer over medium heat for 5 minutes until slightly thickened.
- Tear off two large sheets of heavy-duty foil. Place sliced onion and crushed garlic in the center. Lay ribs on top, pour half the glaze over them, and wrap tightly in foil to create a sealed packet.
- Place foil packet on a baking sheet and bake in the oven for 2 hours until ribs are fork-tender.
- Preheat grill to medium-high heat (400°F / 200°C). Open the foil packet carefully to release steam. Transfer ribs to a plate and reserve the juices.
- Mix the reserved foil juices with the remaining glaze. Place ribs directly on the grill grates and brush generously with glaze.
- Grill ribs for 3-4 minutes per side, basting with glaze each time, until caramelized and sticky. Watch closely to prevent burning.
- While ribs grill, toss corn in oil and grill for 10-12 minutes, turning occasionally, until charred and tender. Brush with butter and salt.
- Remove ribs from grill and let rest for 5-10 minutes. Slice between bones and serve with charred corn and cilantro.
Notes
The 300°F oven step is crucial for breaking down collagen and ensuring tender meat. Save the liquid from the foil packet as it adds significant flavor to the glaze. If you don’t have a grill, you can finish the ribs under the broiler in the oven. Baby back ribs can be used but require a shorter oven time (1.5 hours).
- Prep Time: 15 minutes
- Cook Time: 2 hours 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 2 ribs per person
- Calories: 450
- Sugar: 24
- Sodium: 650
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 28
- Fiber: 1
- Protein: 25
Keywords: bourbon ribs, bbq ribs, easy ribs, grilled ribs, pork ribs, summer grilling, family dinner, gluten-free