Smoked Bourbon Spareribs

1. 1

   Heat the marinade ingredients in a saucepan, bringing to a boil and dissolving the sugar completely.

2. 2

   Allow to cool.

3. 3

   Marinate a whole sparerib slab overnight in the Jim Beam juice.

4. 4

   Remove the slab from the marinade and allow it to drain.

5. 5

   Pat dry before smoking at 225 degrees Fahrenheit.

6. 6

   Hickory is the wood of choice for smoke with this recipe.

7. 7

   Again, put the marinade in a saucepan and bring to a boil, reducing by half.

8. 8

   Add one cup of tomato sauce, one quarter cup of cider vinegar, and two tablespoons of molasses and continue to simmer until thickened.

9. 9

   Serve with the smoked bourbon spareribs.

* Per serving · 4 servings · Values may vary.

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