St. Louis Spare Ribs with Whiskey Glaze

By Ben · cooked up in Sprig

Cherry wood smoke and bourbon create something magical after five hours on the smoker. These St. Louis-cut spare ribs get the full 3-2-1 treatment - three hours naked, two wrapped in foil, then one final hour to set that glossy molasses-bourbon glaze that cracks when you bite through it. The meat pulls clean off the bone with just your teeth, and every surface glistens with that dark, sticky coating that tastes like campfire and Saturday night.

Ingredients

• 2 full racks St. Louis-style spare ribs, about 5-6 pounds total
• 1/4 cup brown sugar
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon chili powder
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika

• 1/2 cup bourbon whiskey
• 1/2 cup molasses
• 1/4 cup apple cider vinegar
• 2 tablespoons soy sauce
• 2 tablespoons Dijon mustard
• 2 cloves garlic, minced

• 4 cups cherry wood chips
• Heavy-duty aluminum foil

Instructions

1. Remove the membrane from the back of the ribs by sliding a knife under it at one corner and peeling it off in one piece. Pat ribs completely dry with paper towels.
2. Combine brown sugar, paprika, garlic powder, onion powder, chili powder, kosher salt, black pepper, and smoked paprika in a bowl. Mix thoroughly.
3. Apply the rub generously to both sides of the ribs, working it into the meat with your hands. Let ribs sit at room temperature for 30 minutes while preparing the smoker.

1. Set up smoker for indirect cooking at 225°F. Add soaked cherry wood chips to create smoke. Place ribs bone-side down on the grates.
2. Smoke uncovered for 3 hours, maintaining 225°F and adding wood chips every hour to keep smoke going. The ribs should develop a deep mahogany bark.
3. Wrap each rack tightly in heavy-duty foil and return to smoker for 2 hours. This steaming phase will tenderize the meat significantly.
4. Remove foil and return ribs to smoker bone-side down for the final hour. This sets the bark and firms up the exterior.

1. While ribs finish their final hour, make the glaze by combining bourbon, molasses, apple cider vinegar, soy sauce, Dijon mustard, and minced garlic in a small saucepan.
2. Simmer the glaze over medium heat for 8-10 minutes, stirring frequently, until it reduces by half and coats the back of a spoon.
3. During the last 15 minutes of smoking, brush the glaze generously over both sides of the ribs. Apply 2-3 coats, allowing each to set for 5 minutes.
4. Remove ribs from smoker and let rest for 10 minutes. Cut between bones to separate into individual ribs and serve immediately with any remaining glaze on the side.

Chef's tips

Nutrition (per serving, estimated)

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