Sticky Bourbon Soy Glazed Ribs

Sticky bourbon glazed ribs that fall of the bone. Sweet, savory, and easy to make. Perfect for summer BBQ’s

Prep Time 10

Cook Time 2 40

Marinate 1

Total Time 3 50

Course Dinner

Cuisine American

Servings persons

Calories 354 kcal

Ingredients you need per step are listed below the step in Italic

In a bowl, combine kecap, soy sauce, bourbon, honey, and garlic.
½ cup Kecap Manis, 2 tablespoons Japanese soy sauce, ½ cup bourbon, 3 tablespoons honey, 2 cloves garlic
Set aside one-third of the marinade in a separate bowl, cover it, and refrigerate. You’ll use this for glazing on the BBQ later.
Cut the ribs into sections of 2-3 bones each.
2 spare ribs
Brush the remaining marinade over the ribs, cover them, and refrigerate for at least one hour.
Preheat the oven to 270 ℉.
Re-coat the ribs with the marinade and wrap each portion in aluminum foil. Seal tightly. Discard the marinade that has come into contact with the raw meat.
Place on a baking sheet and bake in the oven for two hours.
Time to grill: unwrap the ribs, brush with the reserved marinade, and grill for 10 minutes on the BBQ until nicely browned and sticky.

1. Can I prepare these spareribs ahead of time? Absolutely, you can oven-bake them the day before. Just grill before serving.

2. Can I skip the bourbon? Yes you can replace it with apple juice or cola for a non-alcoholic version.

3. How do I know if the ribs are done? They’re ready when the meat pulls away easily from the bone.

4. Storage

Fridge: Baked ribs can be stored in an airtight container for up to two days.
Freezer: Freeze baked (but ungrilled) spareribs for up to three months. Thaw in the refrigerator.
Reheat: Warm in a hot oven (350 °F / 180 °C) for 15 minutes or quickly grill.

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