Description
This Grilled Spicy Citrus Ribs recipe features tender St. Louis or baby back ribs brined in a vibrant citrus and salt brine, then grilled low and slow over indirect heat. The ribs are finished with a luscious bourbon glaze infused with brown sugar, crushed red pepper flakes, and butter for a perfect balance of sweet, spicy, and smoky flavors. Ideal for backyard grilling, these ribs promise juicy meat and a flavorful crust.
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 (adjusted to total 2 1/2 cups liquid)
- 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)
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 to make exactly 2 1/2 cups of liquid. Adjust water amount if needed by adding or discarding excess. In a medium bowl, add salt, dried thyme, and crushed red pepper flakes to the liquid and stir thoroughly for about 30 seconds until the salt dissolves completely.
- Prepare the Ribs: Remove the thin membrane from the concave side of each rack by inserting a dull knife edge under the membrane, loosening it, then gripping and pulling it off. Cut the racks in half for easier handling.
- Brine the Ribs: Place the ribs in a large zip-top freezer bag, add the prepared brine, squeeze out excess air, and seal. Massage the brine into the ribs ensuring even coverage. Place the bag in a bowl to catch leaks and refrigerate for 3 to 6 hours. Do not exceed this time to avoid over-saturation.
- Make the Bourbon Glaze: In a saucepan, heat bourbon, brown sugar, crushed red pepper flakes, and salt until sugar dissolves and mixture begins to simmer. Remove from heat and whisk in butter until fully melted. Set aside or refrigerate for up to two weeks. Warm before use.
- Prepare the Grill: Preheat a gas grill to medium heat, aiming for 300°F to 325°F, with the middle burners turned off for indirect cooking. For a charcoal kettle grill, arrange 3 to 4 pounds of briquets on one side with a disposable aluminum drip pan underneath the cooking area. Adjust vents to maintain a low, controlled temperature around 300°F.
- Grill the Ribs: Remove ribs from brine and pat dry completely with paper towels. Brush the grill grates with oil to prevent sticking. Place ribs on the cooler side of the grill away from direct heat. Cover and cook maintaining the 300°F to 325°F temperature range.
- Flip and Continue Cooking: After 20 to 25 minutes, flip the ribs using tongs. For charcoal grills, reposition the ribs so the side initially near coals now faces away. Continue cooking for another 15 to 20 minutes.
- Apply the Bourbon Glaze: When the internal temperature of the ribs reaches about 145°F, begin brushing the ribs with the spicy bourbon glaze. Rotate and baste repeatedly until glaze is used up and the internal temperature reaches 155°F, indicating they are ready to remove from the grill.
- Rest and Serve: Remove ribs from the grill and cut into 1- or 2-rib sections. Arrange on a large serving platter and serve immediately for best flavor and tenderness.
Notes
- This recipe works beautifully with either baby back ribs or St. Louis cut spare ribs.
- Maintaining a low temperature around 300°F to 325°F ensures tender ribs without drying or burning.
- Removing the membrane from ribs helps the brine and glaze penetrate better and makes eating easier.
- Using indirect heat and a drip pan keeps the grill cleaner and prevents flare-ups.
- The bourbon glaze can be made ahead and refrigerated for up to two weeks; just warm before basting.
- Cooking time may vary between 45 to 90 minutes depending on grill type and rib size; always use a meat thermometer for best results.
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: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 39 mg
