Sweet and Spicy Ribs

 in Favorite Recipes / Uncategorized by

Provided by Jeff Golden for the July 2012 issue of CorsicanaNOW Magazine.

  • 2 slabs St. Louis cut ribs
  • 3 cups barbecue sauce
  • 1/2 cup jalapeños, finely chopped
  • 3 shots whiskey
  • 3 Tbsp. brown sugar
  1. Remove membrane from underside of ribs. Set out at room temperature while preparing marinade.
  2. Mix marinade of barbecue sauce and jalapeños. Spread over ribs; set out for one hour.
  3. Mix remaining ingredients for sauce.
  4. Cook ribs for 4-5 hours in a pit at 250-275 F. After third hour of cooking, brush heated sauce over ribs. Remainder of sauce can be used for dipping.
  5. Meat is done when it starts to tear between the 3rd and 4th ribs.