Bourbon Maple Ribs

Beef | Main Courses

Where to Buy
Portions: 6-8


Dry Rub

  • 1 rack of spare ribs
  • 1 1/2 tbsp garlic powder
  • 1 1/2 tbsp paprika
  • 1 1/2 tbsp onion powder
  • 2 tsp cayenne pepper
  • 1 tbsp oregano
  • 1/4 tsp cumin
  • kosher salt
  • fresh black pepper

Maple Glaze

  • 1/2 cup pure maple syrup from Canada
  • 2 tbsp apple butter
  • 1/2 cup Bourbon-Rye Whiskey (or any Bourbon of choice)


  1. Mix together onion powder, garlic powder, paprika, cayenne pepper, cumin, and oregano. Set aside.
  2. Place spare ribs onto a pan sheet and then flip it over onto its underside. Gently score the membrane in an X-like fashion.
  3. Season both sides of spare ribs with kosher salt and fresh cracked pepper.
  4. Season spare ribs with homemade dry rub. Afterwards, rub the seasoning into the ribs using hands and marinate in the refrigerator for at least 4 hours or overnight.
  5. Once the ribs have finished marinating, wrap ribs in aluminum foil making sure to seal the edges so that air or steam can’t escape. This will help keep ribs tender and juicy while it cooks.
  6. Next, set the grill to low– roughly 300°F. Once the grill comes to temperature, place spare ribs wrapped in aluminum foil, and let it cook for 1.5-2hours. Cook times will vary depending on how big the rack of ribs is.
  7. Option #2– Preheat the oven to 300°F, then place ribs wrapped in aluminum foil onto a pan sheet. Cook for 1.5 – 2hours. Cook times will vary depending on how big the rack of ribs is.
  8. 8. While ribs are cooking, combine ½ cup of Bourbon Whiskey, ½ cup of Maple from Canada, and 2 tbsp of Apple Butter. Whisk together and then cook over medium heat. Cook for 5 minutes until alcohol vapors have cooked away and sauce begins to bubble and thicken. Afterwards, transfer to a clean bowl. Bourbon-Maple sauce will continue to thicken as it cools.
  9. 9. Once ribs have finished cooking, generously coat both sides of the spare ribs with Bourbon-Maple sauce. Grill or roast uncovered on HIGH for 5 minutes or until sauce begins to caramelize. Note: Bourbon-Maple sauce burns very easily so make sure to keep a close eye. Feel free to re-apply any extra unused sauce and grill/roast again on high for extra saucy ribs. Enjoy while hot.
Recipe created by:

Born and raised in NYC, Chef Zee is a first-generation American whose parents emigrated from Cuba and The Dominican Republic. She learned to cook from her grandmother who always taught her to put flavor above all else. When her grandmother passed away, Chef Zee dedicated herself to teaching others how to make their favorite comfort foods. She wanted newbie and experienced cooks to reclaim their space in the kitchen. Chef Zee loves playing with flavors creating savory and tasty dishes that her audience can proudly share with their friends and family. As someone who straddles multiple cultures, it was important to Chef Zee that she honor and celebrate the traditions of her ancestors. Chef Zee believes that food is a cultural currency that transcends the spoken word. She invites viewers to join her at her virtual dinner table each week on her YouTube Channel– Chef Zee Cooks. Come hungry and leave inspired!