Bourbon Pork Ribs Marinade

Pork Ribs

Ray Kachatorian / Blend Images / Getty Images

  • Total: 2 hrs 5 mins
  • Prep: 15 mins
  • Cook: 110 mins
  • Servings: 4 servings

These glazed bourbon pork ribs are simply fantastic. Give these ribs a try at your next summer cookout or game day festivities. 


  • 4 to 5 pounds spareribs (whole, trimmed and membrane removed)
  • For the Sauce:
  • 1/2 cup bourbon
  • 1 cup beer (preferably ale)
  • 1/2 cup brown sugar (firmly packed)
  • 1/2 cup chili sauce
  • 1/3 cup soy sauce
  • 2 cloves garlic (crushed)
  • 1 teaspoon black pepper

Steps to Make It

  1. Gather the ingredients.

  2. Combine all the sauce ingredients in a small saucepan until brown sugar is dissolved. Remove sauce from the heat and allow to cool for about 10 to 15 minutes.

  3. Remove membrane from back of ribs and any extra fatty pieces. Place the ribs in a large dish.

  4. Cover ribs with half of the sauce and allow to marinate in the refrigerator for 5 to 6 hours. Reserve the other half of sauce for later.

  5. Preheat grill for medium heat.

  6. Remove ribs from the dish, reserve marinade.

  7. Place the ribs on the grill and allow them to cook for 20 minutes, turning once.

  8. Cover ribs loosely with foil and cook for an additional hour and a half.

  9. Once ribs reach an internal temperature of 165 F, remove from heat, place on a cutting board, and let ribs rest for 5 to 10 minutes.

  10. Carefully open foil packaging and discard.

  11. Heat reserved sauce, brush some over ribs, and carve.

  12. Serve the remaining sauce with ribs.


  • Ensure that you rest your meat before slicing. When you cook your meat, the heat causes the cells to contract, squeezing the liquid out and away from the heat, toward the center of the roast. If you sliced it right then, all that liquid would come sloshing out onto your cutting board. But if you wait a few minutes, the meat cools slightly and the muscle fibers relax. They unclench, allowing the juices to redistribute throughout the meat. Those cells soak it right back up, leaving you with a juicier piece of meat.