Bourbon Pork Ribs Marinade

Pork Ribs

Ray Kachatorian / Blend Images / Getty Images

Prep: 15 mins
Cook: 110 mins
Total: 2 hrs 5 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
1339 Calories
90g Fat
58g Carbs
63g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 1339
% Daily Value*
Total Fat 90g 116%
Saturated Fat 27g 135%
Cholesterol 305mg 102%
Sodium 2241mg 97%
Total Carbohydrate 58g 21%
Dietary Fiber 2g 6%
Total Sugars 47g
Protein 63g
Vitamin C 4mg 22%
Calcium 111mg 9%
Iron 5mg 29%
Potassium 1158mg 25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 freshly ground 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 and 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.