RecipesMagazine

Grilled Spicy Citrus Ribs with Bourbon Glaze

Grilled Spicy Citrus Ribs with Bourbon Glaze
Grilled Spicy Citrus Ribs with Bourbon Glaze might be just the main course you are searching for. One serving contains 1166 calories, 56g of protein, and 57g of fat. This recipe serves 4. This recipe covers 37% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around around 45 minutes. A mixture of pepper flakes, thyme, oil, and a handful of other ingredients are all it takes to make this recipe so tasty. It will be a hit at your The Fourth Of July event.

Instructions

1
Combine the juices and water and measure in a measuring cup. You should have exactly 2 1/2 cups liquid. If you have less, add enough water so that you have 2 1/2 cups of liquid, if you have more, discard the excess. The correct ratio of liquid to salt is important for the brine to work properly.
Ingredients you will need
BrineBrine
WaterWater
SaltSalt
Equipment you will use
Measuring CupMeasuring Cup
2
Place liquids in a medium sized bowl, add other brine ingredients—salt, thyme, and red pepper flakes. Stir for half a minute until the salt has completely dissolved.
Ingredients you will need
Red Pepper FlakesRed Pepper Flakes
BrineBrine
ThymeThyme
SaltSalt
Equipment you will use
BowlBowl
3
Prepare the ribs: If you want, remove the thin membrane that lines the concave side of each rib rack. This will make it easier for the brine and spices to penetrate as well as easier to cut and eat when the ribs are done. Insert a dull knife edge between the membrane and ribs to loosen. Grip the loosened membrane and pull away to remove.
Ingredients you will need
SpicesSpices
BrineBrine
RibsRibs
Equipment you will use
KnifeKnife
4
Cut the racks in half. Put in a plastic ziplock freezer bag.
5
Add the brine to the bag. Squeeze the excess air out of the bag and seal the bag. Massage the brine into the ribs.
Ingredients you will need
BrineBrine
RibsRibs
6
Place the bag of brine and ribs into a bowl (in case there is leakage) and place into the refrigerator.
Ingredients you will need
BrineBrine
RibsRibs
Equipment you will use
BowlBowl
7
Refrigerate in the brine for 3-6 hours. Note that brining too long can over-saturate the meat with the brine. So stick within the 3-6 hour time frame.
Ingredients you will need
BrineBrine
MeatMeat
1
Heat bourbon with sugar, peppers, and salt.
Ingredients you will need
BourbonBourbon
PeppersPeppers
SugarSugar
SaltSalt
2
Whisk in butter until melted. Set aside or refrigerate for up to 2 weeks. Warm before using. You can also prepare while the meat is cooking in the next step.
Ingredients you will need
ButterButter
MeatMeat
Equipment you will use
WhiskWhisk
3
Prepare the grill for indirect heat: On a gas grill, heat the grill to medium heat 300-325°F with the middle burners turned off (if a 3 or 4 burner grill) or one burner turned off (if a 2 burner grill).
Equipment you will use
GrillGrill
4
For a kettle grill with charcoal, use 3-4 pounds of briquets pushed to one side of the grill. An aluminum disposable drip pan set next to the briquets, underneath where the meat will be, will help keep your grill easier to clean. (I forgot this time, notice no drip pan in the photo, and now the grill's a mess.)
Ingredients you will need
MeatMeat
Equipment you will use
GrillGrill
Frying PanFrying Pan
1
Remove the ribs from the brining bag. Pat dry the ribs with paper towels.
Ingredients you will need
RibsRibs
Equipment you will use
Paper TowelsPaper Towels
2
Brush grill grates with olive oil or canola oil.
Ingredients you will need
Canola OilCanola Oil
Olive OilOlive Oil
Equipment you will use
GrillGrill
3
Place the ribs on the side of the grill away from the source of heat, either gas or briquets. Cover the grill.
Ingredients you will need
RibsRibs
Equipment you will use
GrillGrill
4
If you are using a gas grill, lower the burners so that you are maintaining a temperature of about 300°F-325°F in the grill.
Equipment you will use
GrillGrill
5
If you are charcoal grilling, cover the grill so that the air vent on the kettle top is directly over the ribs. This way smoke from the charcoal will waft its way over the ribs on the way out of the grill.
Ingredients you will need
RibsRibs
Equipment you will use
GrillGrill
6
Adjust the vents so that the air flow is much reduced. Reducing the size of the air vents is a way to help control the temperature in the grill and keep it low. Fire lives off of oxygen, so if you reduce the oxygen, you reduce the amount of burning and heat. If you close the vents too much, the charcoals will put out too little heat, so the trick is to maintain a balance - enough air flow to keep the coals alive, but not too much or the grill will run too hot and your ribs will overcook.
Ingredients you will need
RibsRibs
Equipment you will use
GrillGrill
7
Try to maintain a temperature of about 300°F-325°F in the grill. If you are using a charcoal grill that doesn't have a built-in thermometer, you can put a meat thermometer through the grill air vent to take a reading of the temp.
Ingredients you will need
MeatMeat
Equipment you will use
Kitchen ThermometerKitchen Thermometer
GrillGrill
8
Flip ribs over, check for doneness: After 20-25 minutes of cooking, use tongs to flip the rib racks over. If you are charcoal grilling, shift the ends of the ribs as well so that the end that was facing the coals now faces the edge of the grill.
Ingredients you will need
RibsRibs
Equipment you will use
GrillGrill
TongsTongs
9
Check for doneness using a meat thermometer after 15-20 more minutes. They are done and ready to pull off at 155°F, but you want to get to them 10 minutes or so before they are done to apply the glaze.
Ingredients you will need
GlazeGlaze
MeatMeat
Equipment you will use
Kitchen ThermometerKitchen Thermometer
10
Apply bourbon glaze: At about 145°F start applying the spicy bourbon glaze.
Ingredients you will need
BourbonBourbon
GlazeGlaze
11
Brush the ribs with the glaze syrup, turning and basting the ribs until the syrup has been used up. When an instant read thermometer, inserted into the thickest part of the ribs reads 155°F, the ribs are ready to take off the grill.
Ingredients you will need
SyrupSyrup
RibsRibs
Equipment you will use
Kitchen ThermometerKitchen Thermometer
GrillGrill
12
Note that depending on the amount of heat in the grill and the size of your ribs, the ribs could be done in as little as 45 minutes or as long as 1 1/2 hours. If the grill temperature stays more at about 350°F, then the ribs will be done faster. It's hard to maintain a charcoal grill lower than 350°F, though ideally for these ribs you do want the temp lower, closer to 300°F. Also note again that baby backs are smaller than St. Louis style and will cook faster.
Ingredients you will need
RibsRibs
Equipment you will use
GrillGrill
13
the ribs to a large serving platter and cut into 1 or 2-rib sections.
Ingredients you will need
RibsRibs
DifficultyHard
Ready In45 m.
Servings4
Health Score21
Dish TypesLunchMain CourseMain DishDinner
Occasions4th Of JulySummer
Grilled Fingerling Potato Salad with Feta, Green Beans and Olives
Grilled Turkey Sandwiches
Grilled Beef Tenderloin with Golden Beet and Blue Cheese Puree
Prince and Princess Ice Cream Cones
Country Potato Salad
Grilled Zucchini Succotash
Delicious Ice Cream Dessert
Grilled Steak and Asian Noodle Salad
Glazed Sugar Loaf Pineapple and Lobster Salad Garnished with Toasted Coconut and Cuban Style Citrus Grilled Shrimp
Jicama Slaw
Related recipes
Mini Greek Burgers
South-Of-The-Border Meat Loaf
Curried Chicken and Grits Casserole
Aztec Casserole
Magazine
Mini Greek Burgers
Basil Pecan Pesto
Apple Dumplings
Broiled Vegetable Sandwiches
South-Of-The-Border Meat Loaf
Rabbit Breakfast Sausage
Secret Spaghetti Sauce
Cheese Ball Goblin
Waldorf Salad with Whipping Cream
Curried Chicken and Grits Casserole