Outdoor Cooking & Charcoal Oven Recipes / Irish

BBQ pork ribs with Irish whiskey glaze

Cooked in the Charlie Charcoal Oven

BBQ Pork Ribs with Irish Whiskey Glaze

Smoked paprika, mustard and Irish whiskey glaze give these slow-cooked pork ribs warmth and a sticky finish. They cook in Charlie, wrapped in peach paper until tender before the final glaze. The reward is meat that yields easily and sauce that clings to your fingers.

Tara QuickCo-founder, Charlie Oven
Smoke
Prep15 minutes plus seasoning
Cook4 hours 30 minutes plus resting
Serves4 to 6
DifficultyMedium
Oven temperature140°C (285°F), then 200°C (390°F)
RackCharlie Oven Cooking Rack or Argentine Parrilla V Grill Rack, middle rack
CharcoalAbout three quarters of a football of good quality lumpwood charcoal, plus a handful of dry wood chips

Charlie Oven — https://charlieoven.com/en-us/blogs/charcoal-recipes/bbq-pork-ribs-with-irish-whiskey-glaze

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Ingredients

2 racks of ribs

For the ribs

For the whiskey glaze

Extras

Equipment

Everything used in this recipe. Already have Charlie? Add the accessories in one go.

  • Charlie Charcoal Oven$6,400.00Choose your oven
  • Argentine Parrilla V Grill Rack$390.00
  • Charlie Oven Tongs 55cm$46.00
Argentine Parrilla V Grill Rack and Charlie Oven Tongs 55cm $436.00 together

Method

Setting up Charlie
  1. Light about three quarters of a football of lumpwood charcoal and allow it to ash over.
  2. Set up the Charlie Oven for indirect cooking at 140°C (285°F).
  3. Add a handful of wood chips (applewood or oak) for extra smoky flavour.
  4. Place the cooking rack or V Grill Rack in position.
  5. Allow the oven to stabilise at temperature before adding the ribs.

Prepare

  1. Mix the rub

    Mix the sea salt, black pepper, smoked paprika, garlic powder and mustard powder together in a small bowl.

  2. Season the ribs

    Rub the seasoning all over both racks of ribs and leave them to sit for 30 minutes while you light Charlie.
    30 min timer

Light Charlie

  1. Light Charlie

    Light about three quarters of a football of good-quality lumpwood charcoal in Charlie. Open the vents, close the door and bring the oven up to 140°C (285°F), then close the vents down a little to hold it there. Set a rack in the middle of the oven, so the ribs cook indirectly above the fire. Just before the ribs go in, add a handful of dry wood chips to the charcoal.

Slow cook

  1. Slow cook the ribs

    Place the ribs bone side down on the rack, or on the Argentine Parrilla V Grill Rack, and close the door. Cook for 2½ hours at 140°C (285°F), spritzing them now and then with water or apple cider vinegar.
    150 min timer
    Why this mattersSpritzing keeps the surface from drying out, which helps the rub turn into a good bark and gives the smoke something to cling to.

  2. Make the whiskey glaze

    While the ribs cook, put the whiskey, brown sugar, honey, wholegrain mustard, apple cider vinegar, Worcestershire sauce, ketchup, smoked paprika and cayenne into a saucepan. Simmer gently, stirring, until the glaze has thickened. Set aside.

Wrap

  1. Wrap in peach paper

    After 2½ hours, lift the ribs out and lay each rack on a large sheet of peach paper. Brush lightly with some of the whiskey glaze, then wrap them up tightly.
    Why this mattersPeach paper holds in moisture without steaming the meat the way foil does. Smoke still gets through, and the ribs turn tender while keeping a good bark.

  2. Cook until tender

    Return the wrapped ribs to the rack, close the door and cook for another 1½ hours at 140°C (285°F), until tender but still holding their shape.
    90 min timer

Glaze

  1. Turn up the heat

    Open the vents and add a little more charcoal if needed to bring Charlie up to 200°C (390°F). Unwrap the ribs and brush them thickly with the whiskey glaze.

  2. Glaze and caramelise

    Put the ribs back on the rack, close the door and cook for another 30 minutes, turning and brushing with more glaze every 10 minutes, until they are sticky, charred and caramelised.
    30 min timer
    Why this mattersBuilding the glaze up in thin layers lets each one caramelise before the next goes on. Brushing it all on at once would leave the sugar more likely to burn before it sets.

Serve

  1. Rest and serve

    Rest the ribs for 5 to 10 minutes, then slice between the bones. Serve with charred leek colcannon mash or buttery roasted cabbage.
    10 min timer

Tips

  • Wrapping in peach paper locks in moisture without steaming the meat, letting smoke continue to infuse while creating ultra-tender ribs.
  • If you cannot find peach paper, aluminium foil works but the bark will soften more.
  • Spritzing with apple cider vinegar during the first cook adds flavour and helps build a beautiful bark.
  • Make extra whiskey glaze to serve as a dipping sauce on the side.
  • These ribs pair brilliantly with a cold Guinness or a glass of Irish whiskey on the rocks.

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The cook

Tara Quick

Co-founder, Charlie Oven

Tara Quick is co-founder of Charlie Oven, a lifelong foodie who loves to cook and bring people together around the table. Her approach is simple: start with great ingredients, let the oven do the hard work and cook with love. Food made with love just tastes better.

More recipes by Tara Quick

Frequently asked questions

  • Can I use foil instead of peach paper?

    Yes. Foil does the same job of keeping the ribs moist, but it traps more steam, so the bark will be softer. The final glazing stage at 200°C (392°F) will help firm it up again.

  • Which rack should I cook the ribs on?

    Use the middle rack so the ribs cook indirectly above the charcoal. Lower racks are hotter and more direct, which is too fierce for a long, slow cook.

  • How do I know when the ribs are ready?

    After the wrapped stage the meat should have shrunk back a little from the ends of the bones and the racks should bend easily when you lift them. They should be tender but still hold their shape.

  • Can I make the whiskey glaze ahead?

    Yes. Simmer it until thickened, cool it and keep it covered in the fridge. Warm it through gently before brushing it onto the ribs.