Choose ribs if you’re able to hang around the grill: They need lots of flipping and basting. You’ll get bonus points from everyone for making your own barbecue sauce.
| Level: | Intermediate |
| Total: | 2 hr 30 min |
| Active: | 1 hr |
| Yield: | 6 to 8 servings |
Ingredients
- 2 racks St. Louis-style spareribs (3 to 3 1/4 pounds each)
- 2 tablespoons scotch, whiskey or bourbon (optional)
- 2 tablespoons packed light brown sugar
- Kosher salt and freshly ground pepper
- 1 tablespoon ground ginger
- 1 tablespoon smoked paprika
- 2 tablespoons vegetable oil
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 teaspoon minced fresh ginger
- 2 tablespoons scotch, whiskey or bourbon (optional)
- 3/4 cup ketchup
- 1/2 cup packed light brown sugar
- 1/2 cup apple cider vinegar
- 1/4 cup low-sodium soy sauce
- 1 tablespoon yellow mustard
- 1 tablespoon Asian chili-garlic sauce
- Freshly ground pepper
Instructions
- Prepare the ribs: Place the ribs bone-side up on a work surface. Starting at one end, insert the tip of a knife between the membrane and the bones to loosen the membrane, then pull it off. Flip the ribs so they are meat-side up. Rub each rack with 1 tablespoon scotch, if using. Combine the brown sugar, 5 teaspoons salt, 1 teaspoon pepper, the ground ginger and paprika in a small bowl. Rub the ribs on both sides with the spice mixture. Wrap each rack in heavy-duty foil, then wrap in another layer of foil, making sure the seam is on the opposite side to prevent leaking. Refrigerate 8 hours or overnight.
- Preheat a grill to medium low (350 degrees F on gas or 335 degrees F on charcoal). Put the foil-wrapped ribs meat-side down on the grates. Grill, carefully flipping the ribs every 30 minutes, until the meat is tender but not falling apart and the tip of a paring knife inserted into the ribs meets slight resistance, 1 to 1 1/2 hours. (If using charcoal, add more coals as needed so the temperature stays between 300 degrees F and 325 degrees F.)
- Meanwhile, make the barbecue sauce: Heat the vegetable oil in a medium saucepan over medium heat. Add the onion, garlic and fresh ginger and cook, stirring often, until just beginning to brown, 5 to 6 minutes. If using the scotch, remove the pan from the heat and stir in the scotch, then return to the heat and cook until almost dry, 1 to 2 minutes. Stir in 1/2 cup water, the ketchup, brown sugar, vinegar, soy sauce, mustard, chili-garlic sauce and 1/2 teaspoon pepper. Bring to a simmer and cook, stirring occasionally, until thick and glossy, about 30 minutes; you should have about 1 1/2 cups sauce. Transfer to a blender and puree until smooth. (You can make the sauce up to 1 day ahead; refrigerate until ready to use.) Divide the sauce between 2 bowls—half for cooking and half for serving.
- When the ribs are ready, transfer to a baking sheet. Unwrap and discard the foil and any accumulated juices. Brush the meat side with the barbecue sauce and return to the grill, meat-side up. Cover and grill, moving the ribs around to prevent flare-ups, until the sauce cooks in, about 5 minutes. Brush the ribs with more sauce, flip and cook until lightly charred, 2 to 3 minutes. Flip the ribs so they’re meat-side up again, brush with more sauce and grill 5 more minutes. Flip the ribs again and brush the bone side with sauce, then flip again and brush the meat side one last time. Transfer to a cutting board and let rest 15 minutes.
- Cut the racks into individual ribs. Serve with the reserved barbecue sauce.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1142 |
| Total Fat | 87 g |
| Saturated Fat | 27 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 1 g |
| Sugar | 22 g |
| Protein | 56 g |
| Cholesterol | 283 mg |
| Sodium | 1034 mg |
Reviews
This is my go-to for ribs now! I already had my own homemade sauce so didn’t make that part but the spice rub and technique resulted an fall off the bone ribs.
Excellent recipe! Very flavorful but not your traditional bbq. Ribs came out tender and delicious.