Apple Cider and Bourbon Glazed Grilled Ribs | Bjorn Bites and Booze

Apple Cider & Bourbon Glazed Grilled Ribs

Apple Cider Bourbon Glazed RibsThis is fall flavors at its best! A little bourbon, a little sweet and tart, and plenty of smoke. This is what happens when autumn meets the grill!These Apple Cider Bourbon Glazed Ribs were slow-grilled over Jealous Devil Charcoal kissed with the rich, distinctive smoke of Jealous Devil Whiskey Barrel Smoke Blocks, and finished with a luscious apple cider and bourbon glaze. Sticky, caramelized, beautifully smoky, and packed with layers of fall flavor.

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Prep Time 30

Cook Time 5

Course BBQ, Main Course

Servings 4 people

Ingredients

For the ribs

1 rack St. Louis-style pork spare ribs (3-4 lbs)
2 tbsp Dijon or olive oil (to use as binder)

Autumn BBQ dry rub

2 tbsp dark brown sugar
1 tbsp smoked paprika
1½ tsp kosher salt
1 tsp freshly cracked black pepper
1 tsp garlic powder
½ tsp onion powder
½ tsp ground cinnamon
¼ tsp ground nutmet
¼ tsp cayenne pepper

Apple cider and Bourbon Glaze

1 cup unfiltered apple cider
½ cup bourbon
¼ cup pure maple syrup
¼ cup dark brown sugar
2 tbsp apple cider vinegar
2 tbsp Dijon mustard
1 tbsp Worcestershire sauce
2 tbsp unsalted butter
1 small shallot, finely minced
½ tsp cinnamon
¼ tsp ground allspice
2 sprigs fresh thyme
pinch kosher salt

Instructions

Prepare the ribs

Remove the membrance from the bone side of the ribs
Pat dry with paper towels
Lightly coat both sides with Dijon mustard and olive oil
Combine all dry rub ingredients.
Generously season the ribs on both sides, pressing the rub into the meat.
Let rest for 30-45 minutes whil preparing your grill

Make the apple cider bourbon glaze

In a saucepan over medium heat, add the bourbon and shallots. Simmer for 2-3 minutes to mellow the alcohol.
Add the apple cider, maple syrup, brown sugar, apple cider vinegar, Dijon, Worcestershire, garlic, cinnamon, allspice, and thyme.
Bring to a gentle simmer.
Reduce heat and cook for approximately 20-25 minutes, stirring occasionally, until reduced by about one-third and thick enough to coat the back of a spoon.
Remove the thyme sprigs.
Whisk in the butter until glossy.
Taste and adjust with a little more vinegar if you want additional acidity, or maple syrup for sweetness.
Set aside approximately half the glaze for serving. Keep the remainder for brushing onto the ribs.

Fire up the Big Green Egg

Set up for indirect cooking with the convEGGtor
Stabilize temperature at 250℉
Use Jealous Devil lump charcoal
Add 2-3 chunks of Jealous Devil Whiskey Barrel Smoke Wood blocks.
Place the ribs bone-side down on the grill
Grill for approximately 3 hours, maintaining a steady 250℉.
Increase grill temperature to approximately 275-300℉
Brush generously with apple-cider bourbon glaze
Cook uncovered 10-15 minutes (watch carefully as the maple syrup and brown sugar can burn if exposed to excessive direct heat).
Rest for 10-15 minutes before slicing.

Serve with grilled cinnamon-maple apple wedges, whipped potato puree, pickled mustard seeds, roasted brussels sprouts with apple cider vinaigrette and fresh thyme.

Keyword Big Green Egg, Grilled Ribs, Jealous Devil Charcoal, Pork, Pork Recipes, Ribs