Kentucky Whiskey-Glazed Ribs
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INGREDIENTS GLAZE
1/2 cup (1 stick) unsalted butter
1/3 cup vegetable oil
1 cup minced onion
2/3 cup ketchup
2/3 cup whiskey or bourbon
1/2 cup cider vinegar
1/2 cup fresh orange juice
1/2 cup pure maple syrup
1/3 cup light molassses
2 tablespoons Worcestershire sauce
1/2 teaspoon cracked black pepper
1/2 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1 tablespoon finely grated orange peelRIBS
3 pork sparerib racks (about 9 pounds), cut into 5-rib sections
4 teaspoons sugar
1-1/2 teaspoons ground allspice
Salt and pepper
Green onions, optionalFOR GLAZE
Melt butter in a heavy saucepan over medium heat. Add oil and heat 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 heat to medium-low and cook until mixture is thick and glossy, stirring occasionally, about 1 hour. Add orange peel and cook 5 minutes, stirring occasionally.
NOTE: Glaze can be prepared 1 day ahead. Cover tightly and refrigerate. Before using, stir over low heat until glaze is heated through.
FOR RIBS
Season both sides of ribs with sugar, allspice, salt and pepper. Cover and let stand at room temperature 45 minutes.
Prepare barbecue grill (medium-high heat). Lightly oil grill. Place ribs on grill and sear 5 minutes per side. Move ribs to outer edges of grill. Cover with grill lid or heavy-duty foil and continue grilling until meat is tender, turning ribs occasionally and brushing with some of glaze during last 5 minutes, about 30 minutes. Arrange ribs on platter. Garnish with green onions.
Serve with remaining glaze.
Makes 6 to 8 servings