Prep 20 mins
Cook 1 hr
This recipe builds on the smoky smoothness of Scotch to create a barbecue sauce that works well with ribs, steaks and other meaty cuts
- 4 teaspoons chili powder
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1⁄2 teaspoon cayenne pepper
- 1 cup ketchup
- 1⁄3 cup Scotch whisky
- 3 garlic, minced
- 1⁄4 cup brown sugar, packed
- 2 tablespoons Worcestershire sauce
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons chipotle hot sauce (or other hot pepper sauce)
- 3 -4 lbs pork spareribs
- 2 tablespoons olive oil
- Spice Rub: In a bowl, combine all the ingredients. Cut ribs into serving size portions and place on a baking sheet; brush with oil on both sides and sprinkle evenly with spice rub.
- Refrigerate if preparing ahead.
- Whisky Barbecue Sauce: In a small saucepan, whisk together all the ingredients. Bring to a boil; reduce heat and simmer, stirring occasionally for 10 minutes or until slightly thickened. (can be down ahead of time).
- Place ribs on preheated greased grill over medium low heat; grill for 20 - 25 minutes, turning ribs often until cooked thoroughly.
- Brush ribs generously on both sides with barecue sauce. Grill for about 20 minutes, turning often and brushing with sauce until nicely glazed and tender.