“Here in Texas we generally don't cook our ribs with BBQ sauce. But being a Texan by choice, rather than birth, I occasionally get the urge to get sauce all over the place. Here is the recipe I love best when the spirit strikes. Prep time does not include the time marinating the ribs over night.”

Ingredients Nutrition


  1. For the sauce: Heat oil in deep pot. Add green onions, red onions, and garlic. Saute until tender.
  2. Mix in next 12 ingredients ending with the bourbon.
  3. Simmer sauce until thick and reduced to about 7 cups--approximately one hour.
  4. Let cool, then process in blender, food processor, or hand mixer (boat motor).
  5. For the rub: Mix the next 10 ingredients.
  6. Remove the membrane from the back of the ribs. Work a finger up under the skin and then peel away.
  7. Rub spice mix over both sides of ribs, wrap each slab with plastic wrap and chill over night.
  8. Remove plastic from ribs and bring to room temperature.
  9. Prepare grill. I prefer using indirect heat (Webber is best). Set meat over drip pan. I use a rib rack so ribs are standing on edge. Add wood chips to coals. I use mesquite. Grill with lid on, until meat is tender, turning occasionally using tongs. Move slabs around, rotating, turning, changing the order in the rack so all get cooked evenly. When tips of bones are exposed 3/8" or so, remove from grill and cut slabs into individual ribs.
  10. Brush ribs with sauce and return to grill. You can pile them in the middle over the drip pan. Add more wood chips, cover and grill until brown around the edges. Brush occasionally with more sauce. About 10-15 minutes.
  11. Serve with plenty of napkins ;0).

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