Bourbon BBQ Ribs


One of Wurstmeister Mike's favorite rib recipes!


  •  4 lbs. side or back ribs

For the Dry Rub

  • 1 tbsp garlic powder
  • 1 tbsp dry mustard
  • 1 tsp ground ginger
  • 1 tsp salt
  • 1 tbsp freshly ground black pepper
  • 1 tbsp oregano
  • 3 tbsp smoked paprika
  • 1 tsp ground nutmeg

For the Bourbon BBQ Sauce

  • 3 tbsp olive oil
  • 6 cloves minced garlic
  • 1 medium red onion chopped
  • 1 cup tomato sauce
  • 1/2 cup ketchup
  • 1/2 cup apple cider vinegar
  • 1/2 cup orange juice
  • 1/2 cup bourbon whiskey
  • 1 cup brown sugar
  • 1/2 cup honey
  • 1 tbsp hot sauce
  • 2 tbsp smoked paprika
  • 1 tbsp oregano
  • 1 tbsp fresh ground ginger root
  • 1 tsp ground nutmeg


  • Mix together all the ingredients for the dry rub until evenly combined.
  • Coat pork ribs with the dry rub and let them sit in the refrigerator for a couple of hours or overnight. Store any unused dry rub in an airtight container for later use.

For the Bourbon BBQ Sauce

  • Heat the olive oil over medium heat in a medium saucepan.
  • Add the garlic and onions and cook until the onions have softened, stirring occasionally.
  • Add the remaining ingredients for the sauce and simmer very slowly for about 30-40 minutes, or until the sauce reaches a brush-able consistency, stirring occasionally.
  • Let the sauce cool for a half hour or so then puree the sauce in a food processor or with an immersion blender. 
  • Cook the ribs very slowly on the grill for a couple of hours by using only one burner of your grill and cooking the ribs on the opposite side, not under the direct heat, turning occasionally.
  • Or you can cook the ribs in a covered roasting pan in a 275°F oven for about 2 hours. Either way, you decide to cook them, finish the ribs by grilling them directly over medium heat, brushing on the BBQ sauce and turning them after a minute or two. Do about 3 coats of sauce on each side of the ribs. Remove from the grill and serve.
  •  *Recipe by Rock Recipes
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