Serves: 6
Total Calories: 1,590

FOR THE MARINADE:
1/2 cup bourbon whiskey
1/4 cup molasses
1/4 cup cider vinegar
1 teaspoon cayenne pepper
1/2 teaspoon kosher salt

6 to 7 pounds , meaty pork spare ribs, , 3 to 4 slabs, trimmed of fat
FOR THE SAUCE:
1/2 cup yellow mustard
1 1/2 cups barbecue sauce

TO MAKE THE MARINADE: In a medium bowl combine the marinade ingredients with 1/2 cup water.

Brush the marinade on the ribs, cover with plastic wrap, and refrigerate for 3 to 4 hours.

TO MAKE THE SAUCE: In a small saucepan combine the mustard and barbecue sauce. Bring to a boil, stirring, then lower the heat and simmer for 3 to 5 minutes. Remove from the heat. Pour some of the sauce in a small bowl to use for basting the ribs.

Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling. Grill, rib side down over Indirect Medium heat until the meat is very tender and has pulled back from the ends of the bones, 1 1/2 to 2 hours. During the last 20 minutes of grilling time, baste generously with the small bowl of sauce. Remove from the grill and allow to rest for 5 to 10 minutes before slicing into individual ribs. Serve warm with the remaining sauce on the side.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 6
Total Calories: 1,590
Calories from Fat: 1,120

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