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Kitchen Guy's
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3 pounds pork spareribs
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 |
Here's how to make it:
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.
Send your questions and comments to me at chefjim@kitchenguy.biz