Large ribs large

Chad's Bourbon Ribs

Okay, so my mother, Linda Bond, modified my original recipe and posted it. You be the judge in this contest for family bragging rights.

(Editor's Note: Linda Bond's recipe is "Linda's Bar-B-Que Ribs" also listed on this site.)

Yield: 1 slab per two people

Featured Ingredients

Our mild Cajun seasoning has a nice level of heat, enough to add some zip to your food but mild enough for those who don’t want too much.... Size Options
$6.49 Glass jar, 1/2 cup (wt. 2.5 oz)
This rib spice rub was created many years ago in our Milwaukee Spice House location, where it’s known as Galena Street Rib Rub. Since the... Size Options
$6.49 Glass jar, 1/2 cup (wt. 3.0 oz)

Chad's Bourbon Ribs Recipe

Preparation Instructions

Leave slab intact and trim any huge chunks of fat off ribs (but leave some for taste). Combine sugar and spices into bowl to make the dry rub. Rub the spice combination into both sides of the ribs. Cover and leave in refrigerator for 1-2 hours.

Heat oven to 200 degrees.

Place ribs onto cookie sheet and bake for 1 hour.
Pour Stubbs Moppin Sauce into bowl and "cut" it with the bourbon (add a little bourbon at a time and taste as you go).

Heat grill to 300 degrees.

Place ribs on top rack and baste with the sauce.
Cook for 1 hour, turning once briefly to burn off alcohol. Baste again with sauce for finishing glaze before pulling off grill. Cut ribs into serving slabs or individual sections.


Yield: 1 slab per two people

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art s

great looking recipe but I'm going to have charge $10.00 a plate with the combined price of the ribs and Makers Mark bourbon. Might try it with Old Overshoe whiskey.

Demarcus R

I haven't tried this recipe yet due to not knowing how much bourbon do I use?