Drunken Spareribs
Submitted by carolshafer
Bourbon-spiked ribs get lacquered with a sweet and tangy glaze of soy sauce, brown sugar, and Dijon mustard, then roasted until the edges turn crispy and caramelized for finger-licking good barbecue flavor.
YIELD
4 servingsPREP
15 minCOOK
90 minREADY
1 hrsThese boozy ribs bring bold flavor to your table with minimal effort and maximum impact.
The bourbon adds a smoky, oaky depth that complements the pork beautifully, while soy sauce brings savory umami and brown sugar caramelizes into a sticky-sweet coating.
A hit of Dijon mustard cuts through the richness with tangy bite, and as the ribs roast low and slow, they become fall-off-the-bone tender with lacquered, crispy edges that everyone fights over.
Pro Tips
- Turn the ribs halfway through roasting to ensure even browning on both sides
- Baste frequently with the pan juices to build up layers of flavor
- If the glaze starts to burn, tent the ribs loosely with foil and reduce oven temperature slightly
- Let the ribs rest for 5 minutes before cutting to keep the juices inside
Ingredients
Directions
Place ribs on rack in roasting pan.
Mix remaining ingredients and spread thickly over both sides of ribs.
Roast in 350℉ (180℃) F oven until brown and crisp (1¼ to 1½ hours), turning once and basting frequently with sauce.
Comments
