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BBQ U Mint Julep Ribs

Bring Your Best Rib Game to Super Bowl Sunday

Indulge in the fusion of Southern charm and backyard BBQ with these Mint Julep Ribs. This dish takes a classic cocktail inspiration and turns it into a mouthwatering meal that’s sure to impress. Starting with a unique rub that blends the sweetness of iced tea mix and sugar with the refreshing zing of dried mint and the warmth of paprika and salt, these ribs promise a burst of flavor in every bite. The magic continues with a homemade mint glaze, rich with the flavors of mint jelly, lemon juice, butter, bourbon, and sugar, creating a sticky, sweet coating that caramelizes beautifully over the heat. Prepared with patience using indirect grilling, the ribs emerge tender, infused with the subtle smokiness of hickory and the boldness of bourbon barbecue sauce. It’s a culinary experience that celebrates the essence of summer grilling with a twist that’s as delightful as a sip of a cool Mint Julep on a hot day.

Mint Julep Ribs Recipe


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BBQ U Mint Julep Ribs

Recipe Notes

  • Yield: 4
  • Method: Indirect
  • Equipment: 2 cups hickory chips, soaked in water to cover for 1 hour, then drained (optional-only if using a charcoal grill)

Ingredients

For the rub

  • 2 teaspoons iced tea mix (made with sugar, not artificial sweetener)
  • 2 teaspoons granulated sugar
  • 2 teaspoons dried mint (peppermint or spearmint)
  • 2 teaspoons sweet paprika
  • 2 teaspoons coarse salt (kosher or sea)

For the mint glaze

  • 3 tablespoons mint jelly
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons butter
  • 1/4 cups bourbon
  • 2 tablespoons sugar

  • 2 racks baby back ribs (4 to 5 pounds total)
  • 1 Bourbon Barbecue Sauce (see below)

Recipe Steps

Step 1: Make the rub: Place the iced tea mix, sugar, mint, paprika, salt, and pepper in a bowl.

Step 2: Make the glaze: Combine the mint jelly, lemon juice, butter, bourbon, and sugar in a small saucepan. Bring to a boil over medium heat, whisking often, and cook until the mint jelly is dissolved and the mixture is syrupy, 5 minutes. Set the glaze aside.

Step 3: Prepare the ribs: Remove the thin, papery membrane from the back of each rack of ribs: Turn a rack meat side down. Insert a sharp implement, such as the tip of a meat thermometer, under the membrane (the best place to start is right next to the first rib bone). Using a dishcloth or pliers to gain a secure grip, pull off the membrane. Repeat with the other rack.

Step 4: Place the ribs on a baking sheet. Sprinkle the ribs on both sides with rub, rubbing it into the meat. Cover the ribs and store in the refrigerator while you set up your grill.

Step 5: Set up the grill for indirect grilling and preheat to medium. Brush and oil the grill grate.

Step 6: Arrange the ribs, bone side down, in the center of the grate over the drip pan away from the heat. If working on a charcoal grill and using wood chips, toss half on each mound of coals. Cover the grill and cook for 1 hour.

Step 7: Brush the ribs on both sides with the mint glaze. Recover the grill and continue cooking until the ribs are well-browned and cooked through, yet tender enough to pull apart with your fingers, 15 to 30 minutes more, or 1-1/4 to 1-1/2 hours in all. Brush the ribs once or twice more with glaze, and if using a charcoal grill, replenish the coals as needed. When the ribs are cooked, the meat will have shrunk back from the ends of the bones by about 1/4 inch.

Step 8: Transfer the ribs to a large platter or cutting board, and cut the racks in half, widthwise, or into individual ribs. Serve at once with the Bourbon Barbecue Sauce on the side.

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