Beef Ribs with Orange-Bourbon Glaze

Part of our new collection of delicious recipes.

2 tsp (10 mL) roasted garlic powder
2 tsp (10 mL) dried thyme leaves
2 tsp (10 mL) freshly ground black pepper
6 beef back ribs (3½ to 4 lb/1.7 to 2 kg)
Kosher salt
3 cups (750 mL) orange juice
¾ cup (185 mL) orange marmalade (fine-cut)
½ cup (125 mL) bourbon
1 tbsp (15 mL) balsamic vinegar

  1. Preheat barbecue to medium. In a small bowl, stir together garlic powder, thyme and pepper.
  2. Trim any excess fat from beef ribs. Put ribs in a single layer in a large disposable foil pan. Rub meaty parts of ribs with garlic mixture and sprinkle with salt to taste. Arrange ribs bone-side down. Pour orange juice into pan, avoiding pouring it over ribs. Cover pan tightly with foil.
  3. Leave one burner on and turn off remaining burner(s). Adjust dial of lit burner to maintain a temperature of about 350ºF (180ºC). Put pan over unlit burner(s) and grill with lid closed, until ribs are tender, 1 to 1½ hours, rotating pan every 30 minutes.
  4. Meanwhile, whisk together marmalade, bourbon and vinegar in a small saucepan. Heat over medium heat, whisking constantly, until marmalade melts. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low and let bubble, whisking often, until glaze has reduced to about ½ cup (125 mL), 18 to 20 minutes. (If making ahead, warm glaze to liquefy it before using.)
  5. Remove foil pan from barbecue. Reignite remaining burner(s) and heat barbecue to medium. Remove ribs from pan and arrange on barbecue. Grill, turning often and brushing with marmalade mixture, until browned and glazed, 5 to 10 minutes.

Serves 3 to 6


Find Your Beer Style
Summer Craft Beer
Back to top