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Flavorful Competition-Style Pork Spare Ribs Recipe with Easy Whiskey Glaze

competition-style pork spare ribs - featured image
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Tender, smoky pork spare ribs glazed with a rich and slightly sweet whiskey sauce, perfect for backyard cookouts and impressing friends without the need for a smoker.

Ingredients

Scale
  • 3 to 4 pounds pork spare ribs
  • 2 tablespoons smoked paprika
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt (Diamond Crystal preferred)
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper (optional)
  • ½ cup whiskey (bourbon recommended)
  • ½ cup ketchup
  • ¼ cup brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • Optional garnish: chopped fresh parsley or green onions

Instructions

  1. Remove the silver skin from the back of the ribs using a paper towel to grip and pull it off in one piece if possible.
  2. Mix all dry rub ingredients (smoked paprika, brown sugar, garlic powder, onion powder, kosher salt, black pepper, cayenne pepper) in a bowl.
  3. Pat the ribs dry with paper towels, then massage the dry rub generously onto both sides of the ribs.
  4. Let the ribs sit with the rub for 30 minutes at room temperature or up to overnight in the fridge wrapped tightly.
  5. Preheat the oven to 275°F (135°C).
  6. Place the ribs meat-side up on a foil-lined baking sheet and cover tightly with heavy-duty aluminum foil.
  7. Bake the ribs for about 2 hours. Around 1.5 hours, check tenderness by poking the meat with a fork; it should feel tender but not falling apart.
  8. While ribs bake, prepare the whiskey glaze: whisk together whiskey, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, and minced garlic in a small saucepan.
  9. Simmer the glaze over medium heat for about 10 minutes until slightly thickened, stirring often to avoid burning.
  10. Remove ribs from oven and increase oven temperature to broil.
  11. Brush a generous layer of whiskey glaze on the ribs and broil for about 5 minutes, watching closely to prevent burning.
  12. Brush another coat of glaze and broil for an additional 3-5 minutes until sticky and shiny.
  13. Let ribs rest for 5-10 minutes before slicing between the bones to allow juices to redistribute.
  14. Garnish with chopped fresh parsley or green onions if desired and serve warm.

Notes

Remove the silver skin to avoid chewy ribs and allow rub penetration. Use low and slow oven temperature (275°F) to gently break down connective tissue. Wrap ribs tightly in foil to trap moisture and keep ribs tender. Add whiskey glaze only at the end to prevent burning sugars. Watch broiler closely to avoid burning glaze. Meat thermometer can be used to check for internal temperature around 195°F for tenderness. Ribs can be prepared ahead by applying rub the night before.

Nutrition

Keywords: pork ribs, spare ribs, whiskey glaze, barbecue ribs, oven-baked ribs, competition-style ribs, easy ribs recipe, smoky ribs, backyard cookout

Find it online: https://dahliadishes.com/flavorful-competition-style-pork-spare-ribs-recipe-with-easy-whiskey-glaze/