I can’t imagine a bbq without spare ribs. Maybe I watched too many Clint Eastwood movies as a child, but I always wanted to make a whiskey (or burbon) based bbq sauce. I used it in combination with orange marmelade and it works so well. I always cook the ribs a couple of hours in the oven, covered, and then I throw them on the grill, basting with the sauce. They always come out melt-in-the-mouth, drop-off-the-bone delicious. Continue reading →