BBQ Smokehouse Dinner: Whiskey-Glazed Ribs and Crispy Potato Wedges

Allergens

None

Ingredients

• 6 lbs pork spare ribs, cut into individual ribs
• 2 tbsp paprika
• 1 tbsp brown sugar
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp ground black pepper
• 1 tsp cayenne pepper (optional)
• Salt, to taste
• 1 cup whiskey
• 1 cup barbecue sauce
• 4 large russet potatoes, washed and cut into wedges
• Vegetable oil, for frying
• Fresh parsley, chopped, for garnish

Instructions

1. In a small bowl, mix paprika, brown sugar, garlic powder, onion powder, ground black pepper, cayenne pepper (if using), and salt to taste. Rub the spice mixture evenly over the ribs. Cover and refrigerate for at least 2 hours or overnight.
2. Preheat your grill to medium high heat, about 375°F (190°C). Place the ribs on the grill grates and cook for 45 minutes, turning occasionally. Baste with whiskey during the last 10 minutes of cooking.
3. In a saucepan, combine the remaining whiskey and barbecue sauce. Cook over medium heat until heated through and slightly reduced. Set aside.
4. Heat about 2 inches of vegetable oil in a deep frying pan to 350°F (175°C). Fry the potato wedges until golden brown and crispy, approximately 6 8 minutes. Drain on paper towels. Season with salt to taste.
5. Remove the ribs from the grill and brush generously with the reduced whiskey barbecue sauce. Return to the grill for an additional 2 minutes per side.
6. To serve, place a mound of crispy potato wedges on each plate, followed by the Whiskey Glazed Ribs. Garnish with chopped parsley and enjoy!

Chef’s Insight

Inspired by a famous restaurant, this recipe adds a creative twist with whiskey-glazed ribs and crispy potato wedges that will have you coming back for seconds.

Notes

This recipe is inspired by the famous restaurant's Whiskey-Glazed Ribs and Crispy Potato Wedges, capturing the essence of a Friday-night tailgate or an intimate gathering around the grill.