Description
These Grilled Spicy Citrus Ribs with Bourbon Glaze feature tender and juicy ribs brined in a vibrant citrus and salt mixture, then cooked low and slow on the grill before being glazed with a sweet and spicy bourbon sauce. Perfect for a flavorful and impressive barbecue dish that balances heat, sweetness, and citrus brightness.
Ingredients
Scale
Brine
- 1 1/4 cup freshly squeezed orange juice (about 3 oranges)
- 1/2 cup freshly squeezed lemon juice (about 2 lemons)
- 1/4 cup freshly squeezed lime juice (1-2 limes)
- 1/4 cup water
- 2 tablespoons kosher salt
- 1 teaspoon dried thyme
- 1 tablespoon crushed red pepper flakes
Ribs
- 2 racks of ribs, St. Louis-cut spareribs or baby back ribs (about 4 pounds)
- Oil for the grill grate (olive oil or canola oil recommended)
Bourbon Glaze
- 1 cup bourbon
- 1/2 cup brown sugar, light or dark
- 1/2 teaspoon crushed red pepper flakes
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons butter
Instructions
- Prepare the Brine: Combine the freshly squeezed orange, lemon, and lime juices with water in a measuring cup. Ensure you have exactly 2 1/2 cups of liquid by adding or discarding water as needed for the correct ratio with salt. Pour the liquids into a medium bowl, then add kosher salt, dried thyme, and crushed red pepper flakes. Stir until the salt has fully dissolved to create the citrus brine.
- Remove Rib Membrane and Brine: Remove the thin membrane from the concave side of each rib rack by loosening it with a dull knife and pulling it off. Cut the racks in half and place them into a large zip-top freezer bag. Pour the prepared brine into the bag, squeeze out excess air, seal, and massage the brine into the ribs. Refrigerate for 3 to 6 hours, avoiding over-brining to prevent over-saturation.
- Make the Bourbon Glaze: In a saucepan, heat bourbon with brown sugar, crushed red pepper flakes, kosher salt, and black pepper. Whisk in butter until melted and combined. Set aside or refrigerate the glaze, warming before use. This can be prepared ahead or while ribs cook.
- Preheat the Grill: For gas grills, heat to medium (300-325°F), turning off middle burners if 3-4 burner grill or one burner if 2 burner grill. For kettle charcoal grills, place 3-4 pounds of briquets to one side and position a drip pan beneath where ribs will cook to collect drippings. Manage vent openings to maintain steady temperature and indirect heat.
- Grill the Ribs: Remove ribs from brine and pat dry with paper towels. Oil grill grates lightly. Place ribs on the cooler side of grill away from direct heat and cover. Maintain grill temperature between 300°F and 325°F using burner adjustments or vent control.
- Flip Ribs Midway: After 20 to 25 minutes, use tongs to turn rib racks over. If using charcoal, rotate ends of ribs away from coals to promote even cooking. Continue grilling, monitoring temperature.
- Glaze and Finish Cooking: When the internal temperature of ribs reaches about 145°F, begin brushing bourbon glaze over ribs, turning and basting repeatedly until you use up the glaze. Continue cooking until ribs reach 155°F internal temperature, indicating they are done. Cooking times range from 45 to 90 minutes depending on grill heat and rib size.
- Serve: Remove ribs from grill and cut into 1- to 2-rib sections. Arrange on a serving platter and enjoy immediately for best flavor and juiciness.
Notes
- This recipe works well with either baby back ribs or St. Louis style ribs; baby backs cook faster due to smaller size.
- Maintaining a grill temperature of 300°F to 325°F using indirect heat is key to tender, juicy ribs without burning.
- Removing the membrane helps the brine and glaze penetrate better and makes ribs easier to eat.
- The bourbon glaze can be prepared in advance and refrigerated for up to 2 weeks.
- Using a drip pan keeps the grill cleaner by catching drippings and prevents flare-ups.
- Be careful not to over-brine; 3 to 6 hours is ideal to avoid overly salty meat.
- Adjust vent airflow carefully on charcoal grills to regulate temperature effectively.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 204 kcal
- Sugar: 16 g
- Sodium: 1402 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 39 mg
