This is a great pork spareribs recipe that uses a wet rub to marinate the ribs, then uses that same bourbon glaze as a barbeque sauce after cooking. The ribs are cooked in a wood or charcoal-burning barbeque pit or smoker.

Ingredients:

1/4 cup ground black pepper

3 whole slabs of pork spareribs, trimmed

1 cup dry rub (recipe below)

Beer mop sauce (recipe below)

Bourbon Glaze & Barbeque Sauce

1/4 cup vegetable oil

1/4 cup unsalted butter

2 medium onions, minced

2/3 cup ketchup

2/3 cup bourbon

1/2 cup orange juice

1/2 cup cider vinegar

1/2 cup maple syrup

1/4 cup dark molasses

2 tablespoons worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon black pepper

Rub the pepper evenly over the ribs. Do the same with the dry rub. Place the ribs in a large plastic bag, such as a garbage bag. Place in refrigerator overnight.

The next day put together the mop sauce, and prepare the barbeque pit for smoking.

Cook the rib slabs at about 200 degrees F to 230 degrees F for about 3 1/3 to 4 hours. For the first couple of hours, baste both sides of the rib slabs several times with the mop sauce. Also, flip the ribs every hour or so. At the end of the cooking time, you should be able to see the slabs crack slightly when you bend them.

Also while the ribs are smoking, prepare the bourbon glaze so it is ready for about the last hour of cooking. Add the oil and butter, and cook about 2 minutes over medium heat. Add the onions, and saute until they are clear and begin to turn a golden color. Add the remaining ingredients to the glaze, and bring to a simmer, stirring frequently. Reduce the heat to low, then cook until the mixture has thickened, or about 30 minutes.

During the last hour of smoking (never before, because the glaze will burn), mop the bourbon glaze on the ribs two times. Return the rest of the glaze to the stove, and simmer until it reduces to about half its volume, or about 20 minutes.

Once you remove the rib slabs from the barbeque pit, allow them to "rest" for about 10 minutes before slicing them into individual ribs. Serve these ribs with the bourbon glaze on the side.

Dry Rub Recipe

3/4 cup paprika

1/4 cup salt

1/4 cup good chile powder

1/4 cup ground black pepper

1/4 cup sugar

2 tablespoons onion powder

2 tablespoons garlic powder

1 teaspoon ground cayenne pepper

Mix all ingredients thoroughly in a bowl.

You can store the remaining dry rub in the refrigerator for about 8 weeks before it starts to lose it's strength.

Beer Mop Sauce

1 12-ounce can beer

1/2 cup cider vinegar

1/2 medium onion, minced

1/4 cup vegetable oil

2 garlic cloves, minced

2 tablespoons dry rub from previous recipe

1 tablespoon worcestershire sauce

Mix everything together. Apply with a barbeque mop or pastry brush.