Chef notes
If you're looking to add depth and layers of flavor to your barbecued ribs, this recipe is for you. The whiskey helps punch up the flavors of the cranberry-chipotle glaze, giving you a sweet, sour, spicy and smoky mouthful in every bite. Pair these ribs with my Southern-Style Potato Salad to complete your barbecue spread.
Technique tip: Cook the dish in the oven with the exception of the last 3 to 5 minutes on a grill or a cast iron griddle on the stove if you want the grill marks on the ribs.
Swap option: For non-pork eaters, use beef ribs or boneless chicken breast.
Ingredients
- 2 racks Saint Louis–style ribs, baby back ribs or spareribs
- kosher salt
- freshly ground black pepper
- 2 cups cranberry juice
- 1 cup Tennessee whiskey
- 1½ cups packed light brown sugar
- 1/4 cup honey
- 1/4 cup canned chipotles in adobo sauce, finely chopped
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons smoked paprika
- 1 tablespoon minced garlic
- 1½ teaspoons dry mustard
Preparation
1.Preheat the oven to 325 F.
2.Season the ribs with salt and pepper as desired. Lay them on a rimmed baking sheet, cover with aluminum foil and bake for 2 to 3 hours, depending on the ribs or until the ribs are fork-tender and nearly falling off the bone.
3.In the meantime, combine the remaining ingredients in a medium saucepan. Bring to a simmer over medium-high heat and cook until it reaches a syrupy consistency, 10 to 15 minutes. Set aside.
4.Preheat the grill to high. Grill the ribs until char marks form, 3 to 5 minutes per side.
5.Remove the ribs from the grill, pour the sauce over the top and serve.
