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Grilled Spicy Citrus Ribs With Bourbon Glaze
Grilled Spicy Citrus Ribs With Bourbon Glaze
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Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
290 minutes
Grilled baby back or St. Louis ribs brined in citrus salt, smothered in sweet bourbon glaze.
Ingredients:
  • For the ribs:
  • 2 racks of ribs St. Louis-cut spareribs or baby back ribs, (about 4 pounds)
  • 2 1/2 cups Spicy Citrus Brine (recipe below)
  • Oil for the grill grate
  • 1 cup Spicy Bourbon Glaze (recipe below)
  • For the brine:
  • 1 1/4 cup freshly squeezed orange juice (about 3 oranges)
  • 1/2 cup freshly squeezed lemon juice (about 2 lemons)
  • 1/4 cup freshly squeezed lime juice (1-2 limes)
  • 1/4 cup water
  • 2 tablespoon kosher salt
  • 1 teaspoon dried thyme
  • 1 tablespoon crushed red pepper flakes
  • For the glaze:
  • 1 cup bourbon
  • 1/2 cup brown sugar, light or dark
  • 1/2 teaspoon crushed red pepper flakes
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons butter
Instructions:
  • Create the brine: Mix the juices and water in a measuring cup until you have precisely 2 1/2 cups of liquid. Adjust by adding water if less, or discarding excess if more. In a medium bowl, combine liquids with salt, thyme, and red pepper flakes. Stir for 30 seconds until the salt is fully dissolved.
  • Prepare the ribs: Remove the thin membrane from the concave side of each rib rack by gently loosening it with a dull knife edge and pulling it off. Cut the racks in half and place them in a plastic zip-top freezer bag. Add the brine, seal the bag after squeezing out excess air, and massage the brine into the ribs. Place the bag in a bowl for any potential leakage and refrigerate for 3 to 6 hours. Avoid brining for too long to prevent oversaturation of the meat.
  • To make the bourbon glaze, combine bourbon, sugar, peppers, and salt in a saucepan. Stir in the butter until smooth. Store in the refrigerator for up to 2 weeks. Reheat before serving. You can also make it while the meat is cooking.
  • Prepare the grill for indirect cooking: On a gas grill, preheat to medium heat between 300 and 325°F, ensuring the middle burners are turned off for 3 or 4 burner grills or one burner turned off for 2 burner grills. For a charcoal kettle grill, arrange 3 to 4 pounds of briquets to one side and place an aluminum disposable drip pan next to the briquets under the meat area for easier cleanup.
  • Prepare the grill: Remove ribs from the brining bag and pat dry with paper towels. Brush grill grates with olive or canola oil. Place ribs on the cooler side of the grill. For gas grills, maintain a temperature of 300°F to 325°F by adjusting the burners. For charcoal grills, position the air vent over the ribs and adjust the vents to reduce airflow. Aim for a balance to keep the coals alive but prevent overheating. Use a meat thermometer if needed to monitor the grill temperature.
  • Halfway through cooking, turn the rib racks over using tongs. For charcoal grilling, also adjust the ends of the ribs so the side facing the coals is now on the edge of the grill. Check doneness with a meat thermometer after another 15 to 20 minutes. The ribs should reach 155°F before applying the glaze, so plan to add it about 10 minutes before they are fully done.
  • Brush the ribs with the spicy bourbon glaze every 10°F starting at 145°F until reaching 155°F. This will take approximately 45-90 minutes depending on grill temperature and rib size. Aim for a grill temperature around 300°F for optimal results, especially if cooking baby back ribs.
  • To present the ribs beautifully, slice them into 1- or 2-rib portions and arrange them on a spacious serving platter.

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