Bourbon and Honey Glazed St. Louis Ribs

Ingredients:

Marinade (single rack):

  • 1/3 cup of your favorite honey blend bourbon
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 2 tbsp honey
  • 2 tbsp Worcestershire sauce
  • 1 tbsp chopped garlic
  • 1 tbsp chopped onion
  • 1 tbsp Rossarooski's Honey Rib Rub
  • 1 tsp black pepper
  • 1/2 tsp crushed red pepper flakes (optional)

Sauce:

  • 1 cup ketchup
  • 1/4 cup apple juice
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 2 tbsp honey
  • 1 tbsp Rossarooski's Honey Rib Rub

Ribs:

  • 1 rack St. Louis ribs
  • 1 tbsp olive or canola oil
  • Butter to taste
  • 1 tbsp honey
  • 1 shot bourbon
  • 2 tbsp brown sugar

Spritz:

  • 3/4 cup apple juice
  • 1/4 cup apple cider vinegar

Instructions

Marinade:

  • Combine ingredients together in saucepan over medium heat.
  • Bring to simmer allowing sugars to dissolve.
  • Remove from heat and allow to cool. 

Prepping Ribs:

  • Remove ribs from packaging.
  • Trim any undesirable fat and remove silver skin (membrane).
  • Place in foil pan or sealable bag.
  • Add marinade to cover ribs.
  • Let sit for 4-8 hours.

Cooking Ribs:

  • Remove ribs from marinade (retain marinade for sauce).
  • Allow to air dry for 10-15 minutes to remove any excess moisture.
  • Rub ribs with 1 tbsp olive or canola oil.
  • Apply rub generously and set ribs aside.
  • Cook at 235℉ for 3 hours.
  • Combine 3/4 cup apple juice and 1/4 cup apple cider vinegar into spray bottle.
  • Spritz ribs with apple juice and vinegar mixture every 45-60 minutes.
  • After 3 hours, wrap in foil adding squirt bottle butter, honey, bourbon, and brown sugar.
  • Spritz ribs generously before sealing completely.
  • Return to recteq for 2 hours.
  • Remove ribs from foil and return to recteq until desired tenderness is achieved (30-60 minutes).
  • Apply sauce during the last 15 minutes. 

Sauce:

  • Put remaining marinade in sauce pan over low to medium heat, reducing by half.