Zuma Jew-Boy Ribs

prep time:: 60 min
total time:: 24 hr

Serves 6

Ken Myer

This Kentucky inspired recipe is my favorite for “wet” spareribs.

ingredients

Barbecue Rib Rub

1/3 cup freshly ground black pepper
1/4 cup paprika
2 tbsp. coarse salt, either kosher or sea salt
1 tbsp. chili powder
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
3 full slabs of pork spareribs, preferably 3 pounds each or less. Strip off all fibrous sheathing from underside of ribs.

Bourbon Mop (optional)

1/4 cup bourbon
3/4 cup cider vinegar

Bour-BQ Sauce (Double This!)

1/4 cub butter, preferably unsalted
1/4 cup vegetable oil
2 medium onions, minced
3/4 cup bourbon
2/3 cub ketchup
1/2 cup cider vinegar
1/2 cup freshly squeezed orange juice
1/2 cup pure maple syrup
1/3 cup molasses
2 tbsp. Worcestershire sauce
1/2 tsp. freshly ground pepper
1/2 tsp. salt

directions

1
The night before you plan to barbecue combine the rub ingredients in a bowl. Apply the rub evenly to the ribs, reserving about half of the spice mixture. Place the slabs in a plastic bag and refrigerate them overnight.
2
Before you begin to barbecue, take the ribs from the refrigerator. Pat them down with the remaining rub. Let the ribs sit at room temperature for 30 to 40 minutes.
3
Prepare the smoker for barbecuing bringing the temperature to 200 to 220 degrees fahrenheit. If you don’t have a smoker, set up a traditional Weber barbecue grill for indirect heating and place ribs in the center of the grill (with coals in either side).
4
If you plan to baste the meat mix together the bourbon and vinegar with 1/2 cup water. Warm the mop liquid over low heat.
5
Transfer the meat to the smoker or grill. Cook the ribs for about 4 hours, turning and mopping them after 1 1/2 and 3 hours.
6
While the slabs are smoking, prepare the Bour-BQ Sauce so that it is ready to apply to the ribs approximately 45 minutes before the meat is done. In a large saucepan, melt the butter with the oil over medium heat. Add the onions and saute for about 5 minutes, or until they begin to turn golden. Add the remaining sauce ingredients, reduce the heat to low, and cook until the mixture thickens, approximately 40 minutes, stirring it frequently.
7
Brush the ribs with sauce once or twice in the last 45 minutes of cooking. Return the remaining sauce to the stove and simmer for 15 to 20 minutes, or until reduced by one-third.
8
When the slabs are ready, the meat will bend easily between the ribs, and the sauce will be gooey and sticky. Allow the ribs to sit for 10 minutes before slicing them into individual ribs. Serve with the reduced sauce on the side.