If you’re looking for a game-changing way to elevate your backyard BBQ, you’ve got to try my Spicy Citrus Grilled Ribs with Bourbon Glaze Recipe. I absolutely love how this recipe balances zesty citrus notes with a spicy kick and finishes with a rich, buttery bourbon glaze that’ll have your family and friends begging for seconds. Trust me, once you grill these ribs, your cookout game will never be the same.

💚

Why You’ll Love This Recipe

Juicy and Tender Ribs: The citrus salt brine keeps the meat succulent and tender every time.
Bold Flavor Combo: The spicy kick paired with sweet bourbon glaze creates an irresistible depth of flavor.
Easy Grilling Technique: You’ll feel confident with the step-by-step grill setup and temperature guidance.
Perfect for Any Occasion: Whether it’s a family dinner or a weekend party, these ribs always impress.

Several ribs with a brown grilled outer layer showing some charred spots are stacked on top of each other in a white tray lined with light brown paper. The ribs have a juicy, textured interior seen in some pieces. Around the tray, there are small white bowls filled with dark brown and amber liquids, placed on a white marbled surface. A beige and grey striped cloth is folded next to the tray. The photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This recipe marries bright citrus juices with aromatic herbs and spices to make a brine that really infuses the ribs before they hit the grill. Freshly squeezed juices are key here—you’ll get better, punchier flavor than bottled options.

Orange Juice: Use freshly squeezed for the best zest and sweetness; about 3 medium oranges will do.
Lemon Juice: Fresh squeezed lemons add a lively tang that balances the sweetness.
Lime Juice: Adds a bright, slightly tart edge that rounds out the citrus profile nicely.
Kosher Salt: Essential for the brine’s seasoning and to tenderize the meat.
Dried Thyme: Adds an earthy herbaceous note that complements the citrus well.
Crushed Red Pepper Flakes: Don’t skip this — they add the spicy punch you’re craving.
Ribs: Choose either St. Louis-cut spareribs or baby back ribs; both work wonderfully here.
Oil for Grill Grate: Olive or canola oil prevents sticking and helps get perfect grill marks.
Bourbon: The heart of the glaze, adds warm caramel notes; you can use your favorite brand.
Brown Sugar: Both light or dark work; it gives that rich sweetness for a sticky glaze.
Black Pepper: Freshly cracked for a subtle heat that balances the flavors.
Butter: Adds silkiness and richness to the glaze.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love encouraging you to make this recipe your own. Feel free to tweak the heat level or swap out citrus fruits depending on what you have on hand or what you like. It’s a recipe that really welcomes personalization.

Heat Level: If you’re sensitive to spice, try reducing the crushed red pepper flakes or swapping for smoked paprika for a milder smoky flavor.
Citrus Variations: I’ve swapped out lime juice for grapefruit juice for a slightly sweeter brightness that my family fell in love with.
Bourbon Alternatives: For a non-alcoholic option, use apple cider or a splash of maple syrup for the glaze instead of bourbon.
Dry Rub Additions: To kick things up, add smoked paprika, cumin, or garlic powder to the brine or glaze for an extra layer of flavor.

How to Make Spicy Citrus Grilled Ribs with Bourbon Glaze Recipe

Step 1: Prepare the Perfect Citrus Brine

First, combine your freshly squeezed orange, lemon, and lime juices with water to ensure you have exactly 2 1/2 cups of liquid. This precision is key because the right ratio keeps your brine balanced—not too salty or bland. Stir in the kosher salt, dried thyme, and red pepper flakes until the salt dissolves completely. This brine will tenderize and infuse the ribs with that beautiful bright and spicy flavor we’re aiming for.

Step 2: Prep the Ribs for Maximum Flavor

Removing the thin membrane on the back of the ribs is a game changer. When I first learned to do this, it made my ribs so much more tender and easier to cut. Just slide a dull knife under the membrane, loosen it, then grip with a paper towel (it can be slippery) and pull it off. Cut the ribs into halves for easier handling and place them into a zip-top bag with your brine. Massage it in gently, then refrigerate for 3 to 6 hours. Be careful not to over-brine—too long and the meat gets overly salty and mushy.

Step 3: Make the Bourbon Glaze

While the ribs brine, whisk together bourbon, brown sugar, crushed red pepper flakes, kosher salt, black pepper, and butter over low heat until the butter melts and sugars dissolve. This glaze is where the magic happens—sweet, spicy, and with buttery richness that caramelizes beautifully on the grill. You can make this ahead and keep it refrigerated for up to two weeks, which makes it super convenient.

Step 4: Set Up Your Grill for Indirect Heat

I can’t emphasize enough how important grill temperature is for these ribs. Aim for 300°F to 325°F with indirect heat—meaning your ribs aren’t directly over the flames or coals. On a gas grill, turn off the middle burner; on charcoal, push the briquets to one side with a drip pan underneath. When I forgot the drip pan once, it made my grill a nightmare to clean! Keep the vents adjusted to maintain steady heat without letting the coals burn too fiercely.

Step 5: Grill Low and Slow, Then Glaze

After removing ribs from the brine, pat them completely dry—this helps them brown better. Lightly oil the grill grates to prevent sticking. Place ribs bone-side down away from direct heat and cover the grill. After about 20-25 minutes, flip the racks and rotate if using charcoal, so each side gets even cooking. Around 145°F, start brushing on your bourbon glaze every few minutes, turning to get that sticky, flavorful coating. When they hit 155°F internal temperature, they’re ready! This slow grilling and glazing approach locks in juiciness and builds layers of flavor.

Depending on your grill temperature and rib size, cooking can take anywhere from 45-90 minutes. My experience with baby back ribs is they cook faster than St. Louis style. Using a reliable instant-read thermometer will take all the guesswork out.

👨‍🍳

Pro Tips for Making Spicy Citrus Grilled Ribs with Bourbon Glaze Recipe

Perfect Brine Ratio: Always measure your citrus juices plus water to get 2 1/2 cups total liquid for balanced brining.
Membrane Removal: Removing the membrane is worth the few minutes for melt-in-your-mouth ribs—don’t skip it!
Maintain Low Grill Heat: Keep an eye on your temperature and adjust vents/burners often for consistent slow cooking.
Glazing Timing: Start basting when ribs are just shy of done (about 145°F) to achieve the best sticky layer without burning.

How to Serve Spicy Citrus Grilled Ribs with Bourbon Glaze Recipe

A metal tray lined with light brown parchment paper holds a pile of grilled pork ribs, showing a mix of golden brown and darker charred spots on the meat, with some pieces exposing the light bone inside. On the right side of the tray is a small white bowl filled with a dark, glossy dipping sauce that has a few red chili flakes floating on top. The tray sits on a white marbled surface partly covered by a light beige and gray striped cloth. Around the tray are three clear glasses filled with golden amber liquid topped with light foam. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping these ribs with freshly chopped cilantro and a squeeze of lime for a fresh burst that cuts through the richness. Thinly sliced green onions also add a nice crisp bite and color contrast. If you’re feeling fancy, a sprinkle of toasted sesame seeds adds a cool nutty crunch.

Side Dishes

My go-to sides for these ribs are classic creamy coleslaw and grilled corn on the cob brushed with herb butter. For a heartier meal, smoky baked beans or loaded potato salad round things out beautifully. These sides balance the ribs’ spice and sweet notes perfectly.

Creative Ways to Present

For a party, I like to arrange the ribs on a large wooden board with fresh citrus wedges and sprigs of thyme scattered around. It makes such a beautiful rustic presentation. Adding small bowls of extra bourbon glaze on the side invites guests to customize their spice level.

Make Ahead and Storage

Storing Leftovers

Whenever there are leftovers (rare, but it happens!), I like to wrap the ribs tightly in foil and store them in an airtight container in the fridge. They keep well for up to 3 days and still taste fantastic reheated.

Freezing

I’ve frozen cooked ribs successfully—just slice into individual rib sections first, wrap tightly in plastic wrap and foil, then freeze in a heavy-duty bag. Thaw overnight in the fridge before reheating.

Reheating

To bring ribs back to life, I reheat them gently in a low oven (about 275°F) wrapped in foil with a splash of water to keep moisture in. Use the warmed bourbon glaze for a fresh coat after reheating—it tastes like they came straight off the grill again!

FAQs

Can I use store-bought citrus juice instead of fresh?

While fresh citrus juice provides the brightest and most vibrant flavor, if you’re in a pinch, high-quality bottled juice without added sugars or preservatives will still work. Just taste the brine and adjust salt or sugar as needed to balance flavors.
How do I know when my ribs are done grilling?

Use an instant-read meat thermometer and look for an internal temperature of 155°F in the thickest part of the ribs. The meat should be tender but not falling off the bone. The glaze should be sticky and caramelized by the finish.
What’s the best way to remove the membrane from ribs?

Slide a dull knife under the membrane on the bone side, then use a paper towel to grip and gently pull it off in one piece. Removing it allows flavors to penetrate better and improves texture.
Can I make the bourbon glaze ahead of time?

Absolutely! You can prepare the glaze up to two weeks in advance and store it in the refrigerator. Just warm it gently on the stove before glazing the ribs on the grill.

Final Thoughts

Making this Spicy Citrus Grilled Ribs with Bourbon Glaze Recipe has been a delightful journey for me—from perfecting the brine to mastering the slow grill and glazing technique. It’s a recipe I confidently share with friends because it reliably delivers juicy, flavorful ribs that feel special but are surprisingly approachable. I hope you’ll love making and sharing these ribs as much as I do. Fire up your grill, pour a glass of bourbon, and get ready for a feast that’s bursting with flavor!