Grilled rack of spareribs, basted with a bourbon, barbecue, and molasses sauce. Tender, smoky, and gritty¬-–this is what cookouts were made for.
- Total Fat59 g
- Cholesterol14 mg
- Sodium1930 mg
- Total Carbohydrate14 g
- Protein51 g
- Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
2 , about 6 lb. total
1 salt and pepper, to taste
2 tablespoon vegetable oil
1 bottle barbecue sauce, 16 oz.
1/2 cup bourbon
1 teaspoon dry mustard
2 tablespoon molasses
- Set up grill for indirect cooking: For gas grill, preheat all burners on high. Turn one burner off; place food over "off" burner. Reset remaining burner(s) to medium. Close lid. For charcoal grill, arrange hot coals around outer edge of grill; place disposable pan in open space; place food over open area. Close lid. Heat to medium.
- Rub ribs with vegetable oil and season both sides with salt and pepper to taste.
- Place ribs on grill rack, cover. Over indirect heat, cook 30 minutes, then turn and cook until well browned and no longer pink when cut at the bone (30 to 40 minutes longer).
- Meanwhile, combine barbecue sauce, bourbon, mustard and molasses in large measuring cup. In final minutes of grilling, baste ribs with sauce.