Delicious Whiskey-Glazed Smoked Spare Ribs Recipe – Bold, Sticky & Smoky

Difficulty:

3/5

Serves:

6 PEOPLE

Prep Time:

30 minutes

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Whiskey-Glazed Smoked Spare Ribs Recipe

This Whiskey-Glazed Smoked Spare ribs recipe layers pork ribs with a bold dry rub, a tangy whiskey basting mop, and a rich maple-whiskey barbecue sauce. Featured on License to Grill with Rob Rainford, these ribs are slow-smoked over hickory or mesquite until tender, smoky, and coated in a glossy, flavorful glaze.

The Inspiration

Featured on License to Grill with host Rob Rainford, this Whiskey-Glazed Smoked Spareribs recipe appears in the Karaoke Slow Ribs episode and showcases the low-and-slow barbecue style that makes ribs such a satisfying outdoor-cooking project.

Rob Rainford builds flavour in stages. The ribs first receive a generous dry rub made with black pepper, paprika, brown sugar, celery salt, chili powder, garlic powder, and onion powder. Half of the seasoning is applied the night before, allowing the pork to absorb plenty of flavour while it rests in the refrigerator.

Finally, the ribs are glazed with a homemade barbecue sauce made from butter, canola oil, onions, whiskey, ketchup, cider vinegar, orange juice, maple syrup, molasses, and Worcestershire sauce. The sauce is sweet, tangy, smoky, and rich, making it an ideal finish for slow-cooked pork.

Ingredients

½ cup of ground black pepper (125ml)
¼ cup of paprika (62ml)
2 tablespoons of brown sugar (30ml)
1 tablespoon of celery salt (15ml)
1 tablespoon of chili powder (15ml)
2 teaspoons of garlic powder (10ml)
2 teaspoons onion powder (10ml)
3 slabs of pork spareribs, trimmed of chine bone and brisket flap) – 3lbs each
3 cups of wood chips (hickory or mesquite)

Basting Mop

¾ cup of whiskey (188ml)
¾ cup of cider vinegar (188ml)
½ cup of water (125ml)

BBQ Sauce

¼ cup of butter (62ml)
¼ cup of canola oil (62ml)
2 medium onions, minced
1 cup of whiskey (250ml)
2/3 cup of ketchup (167ml)
1/3 cup of cider vinegar (84ml)
½ cup orange juice (125ml)
½ cup of pure maple syrup (125ml)
1 tablespoon of unsulphured molasses (15ml)
2 tablespoons of Worcestershire sauce
½ teaspoon of black pepper
½ teaspoon if celery salt

Method

Combine all of the rub ingredients in a large bowl. Rub half of the rub mixture into the ribs and reserve the other half of the rub for use tomorrow. Place the ribs in a large plastic bag and into the fridge to marinate overnight.
A half hour before you plan to put the ribs on the grill, remove them from the fridge. Remove them from the plastic bag and apply the remaining rub from the night before.
Let the ribs stand for half an hour to come to room temperature. This will ensure that they cook evenly on the grill.
Place 1 cup of the wood chips in cold water to soak for ½ hour.
If your grill has several grates, remove one on the far side and set it aside. Preheat the grill to high heat – approximately 400- 450 °F (200-225°C).
Squeeze the excess water from the soaking wood chips and place in the center of a large piece of tin foil. Add the remaining 2 cups of dry wood chips. Fold the aluminum foil around the chips to create a sealed pouch. Using a fork, poke holes in the package on both sides to allow the smoke to filter through.
Place the smoke package directly over the flame on the far side where the grate has been removed. Close the lid and wait for smoke to start building in the barbecue.
Once smoking has begun lower the heat under the wood chip pouch and turn the heat off on the other portions of the grill. Wait for the temperature to reach approximately 200°F (100°C).
Place the ribs on the grates where the heat is off – to the side of the smoke. Close the lid and allow to smoke with indirect heat for approximately 4 hours, turning and mopping after 1 ½ hours and 3 hours.
To prepare the barbecue sauce, melt the butter and the oil in a saucepan over medium heat. Add the onions and sauté until golden. Add the remaining ingredients and lower the heat to low. Let this mixture reduce and thicken for approximately 40 minutes, stirring every 5 minutes.
After the ribs have smoked for approximately 3 hours, brush them with the barbecue sauce. Brush them again 20 minutes later.
Place the remaining sauce back on the stove top to continue to reduce for another 15 minutes.
When the ribs are ready to come off the smoker, cover them in foil and allow them to sit for 10-15 minutes to allow the juices to reconstitute.
Serve with hot BBQ sauce.

Serving Suggestions

These Whiskey-Glazed Smoked Spare ribs are ideal for a hearty backyard barbecue or casual gathering. Serve them with coleslaw, grilled corn, potato salad, baked beans, or roasted potatoes for a classic barbecue spread.

For the Karaoke Slow Ribs theme, arrange the ribs on a large platter with extra hot barbecue sauce in a bowl nearby so guests can add more as they like. Their maple-whiskey glaze also pairs beautifully with simple sides that balance the richness, such as a crisp green salad or tangy pickled vegetables.

Final Thoughts

This Whiskey-Glazed Smoked Spareribs recipe is all about building flavour over time. The overnight dry rub gives the pork a bold foundation, while the whiskey mop adds moisture and tang during smoking. The final maple-whiskey barbecue sauce brings sweetness, acidity, richness, and a glossy finish.

Find more recipes from License to Grill here!