Ribs and whiskey is one of my personal favorite pairings. For the spiced rub I didn’t have the dried onion or the dried mustard seed in my spice cabinet so I did the rub without it. To save a little time I did the black pepper at a regular ground instead of coarse because it was less work to do it with my grinder then with the mortar and pestle. I cut the two racks of ribs in half so all four pieces would fit on the baking sheet. Before putting the ribs on the sheet I made a little aluminum foil tent and put half a lemon squeezed and cut on the bottom of the pan with a little water, enough to cover the entire pan. I then coated the ribs generously with the rub and placed them meat side up then off into the oven. I let the ribs bake for 30-45 min at 375 (closer to 40 minutes would be best to make sure the ribs are cooked all the way through), in the meanwhile I then made the whiskey glaze. I put all the ingredients into a sauce pan and brought to a boil then reduced heat and let it simmer for 20-30 min. Make sure you stir often so that the sauce doesn’t burn. After the 30-45 min of the ribs baking I took the ribs out of the oven and reduced the heat to 325 and let the ribs cool for 5 min. Before putting the ribs back into the oven I coated the ribs in the whiskey glaze then out them into the oven for an additional 10 min. You will repeat this process of glazing the ribs and then cooking the ribs 2 more times so that the ribs get an addition 30 minutes at 325 and you have coated them 3 times. Once they are finished, take them out and and enjoy!







Whisky Glazed Ribs 

Rib Spice Rub:
(yields ~8.5 tablespoons of seasoning, use as needed.)
– 4 tablespoons kosher salt
– 1 tablespoon coarse ground black pepper
– 1 tablespoon dried onion
– 1 1/2 teaspoons dehydrated garlic
– 1 1/2 teaspoons crushed red pepper flakes
– 1 1/2 teaspoons dried thyme
– 1 1/2 teaspoons sweet or spicy paprika
– 1 1/2 teaspoons dried mustard seed.

Whiskey Glaze:
(makes ~ 3 cups, enough for 2 large rib racks)
– 1 cup whiskey (I used Maker’s Mark. If you want to make it GF then use Jamison Whiskey)
– 1 cup ketchup
– 1/2 cup dark brown sugar
– 1/4 cup apple cider vinegar
– 1 tablespoon lemon juice
– 2 teaspoons low sodium GF soy sauce  (sub GF worcestershire sauce if preferred)
– 3 cloves garlic, minced (adjust to taste…heck, I used 5)
– 1 teaspoon yellow mustard
– salt and pepper to taste