Sheet Pan Maple Bourbon Barbecue Spare Ribs
St. Louis style Spare Ribs are baked on a sheet pan in the oven and coated in a homemade barbecue sauce made from maple syrup, bourbon, chili sauce, and other common ingredients. Preheat oven to <strong>350</strong> °F.
Servings: 4
Ingredients
- 3 pounds St. Louis style spare ribs
- 4-1-1 seasoning my house seasoning blend
For the sauce:
- 1 tablespoon bacon grease
- 1 medium sweet onion diced
- 3 cloves garlic minced
- 1 1/2 cups pure maple syrup
- 1/4 cup bourbon
- 2 tablespoons chili sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/2 teaspoon dry mustard
- 1/2 teaspoon ground black pepper
Instructions
prep and partially cook ribs:
- Cut spareribs into four equal pieces. Sprinkle both sides with 4-1-1 seasoning.
- Place rib sections, bone side down, on a sheet pan completely covered with heavy duty aluminum foil.
- Cover ribs and sheet pan with aluminum foil.
- Place in 350° preheated oven for one hour
make the sauce:
- Heat bacon grease in a 2 qt. saucepan.
- Add onions and cook on medium heat 5 minutes, stirring frequently, or until tender and start to brown. Add garlic and cook 2 minutes longer.
- Stir in remaining sauce ingredients. Simmer for 15 minutes.
- Puree with an immersion blender.
Baste the ribs:
- Remove ribs from oven and CAREFULLY uncover. Lots of steam will escape.
- Add cooking juices from the ribs to the sauce pot and stir in.
- Flip over the ribs.
- Generously mop the ribs with sauce.
- Place the ribs back in the oven, uncovered, and cook for 30 minutes. Baste with sauce serval times using about half the sauce.
- Remove ribs from oven and flip over. Mop with sauce and place back in the oven, uncovered, for 30 additional minutes, basting several times with the remaining sauce.
- Remove from oven and serve warm.
Notes
4-1-1 seasoning is my house seasoning blend. You may substitute your favorite seasoned salt.
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