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.
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.