1 pkg. pork spare ribs

UTENSILS:

1 small ladle
1 turkey baster

BASTING JUICE:

Jim Bean Bourbon whiskey
sprinkle of brown sugar

MARINADE:

1 full ladle of Jim Beam Bourbon whiskey
1/2 ladle of white wine
1/4 ladle of extra virgin olive oil (EVOO)
sprinkle of brown sugar
1/4 ladle of lemon juice

GRILL:

charcoal
mesquite wood chips soaked in water

Prepare spare ribs using a bottle of Jim Beam Bourbon whiskey, pour to a half layer bottom of meat tray over the meat. Rub brown sugar over the top of the spare ribs. Marinate for 30 minutes in refrigerator prior to grilling.

Prepare mesquite chips by putting a bunch of chips in a bowl of water. Soak for 15 minutes prior to adding to the grill.

Prepare basting juice: combine all basting juice ingredients in a 2 cup bowl.

When 30 minutes of marinating is up, start up the grill. Heat up your charcoals and then when the flames start to go down, add the mesquite chips to smoke the flavor.

Once you have your grill set, take the spare ribs and place them on the grill, baste and cook. About every 5 minutes, you flip and baste the juice over the pork. Repeat the process of flip and baste and change the searing during each flip to lock in the juices. After 20 minutes, cook the remainder of the time with the lid closed for thorough cooking. Repeat the flip and baste every 5 minutes.

When done, meat should be fully cooked with sizzling juices on both sides. Remove from the grill and place on plate and cut into strips between the ribs.

Note: Cooking time may vary depending on the size of grill and the amount of charcoal you use.

Enjoy!

Submitted by: Victor Pilsner