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direct heat holiday ribs

Direct Heat Holiday Ribs with a Fig Glaze

These holiday ribs cook hot and fast over direct heat and finish with a sweet fig glaze that shines on the plate. The warm cinnamon and nutmeg make them perfect for a festive dinner. All of it comes together in under 3 hours.
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Course: Main Course
Cuisine: American
Keyword: Charcoal Grilled
Prep Time: 15 minutes
Cook Time: 3 hours
Calories: 8727kcal
Author: Dad

Equipment

  • Kamado style grill or similar charcoal grill
  • Upper rack or grate extender
  • Tongs
  • Foil
  • Small pot for glaze
  • Knife for scoring membrane
  • Spray Bottle

Ingredients

Ribs

  • 7 LB Pounds Pork Spare Ribs
  • ½ CUP Dad Rub 1.2 Estimated (See Note for Recipe)
  • 3 tablespoon Cinnamon Estimated
  • 3 tablespoon Nutmeg Estimated

Spritz

  • 1 CUP Apple Cider Vinegar
  • 1 CUP Apple Juice

Fig Glaze

  • 1 STICK Unsalted Butter
  • ⅔ CUP Brown Sugar
  • 10 OZ Fig Preserves
  • 1 teaspoon Paprika
  • 1 teaspoon Cinnamon
  • 1 teaspoon Nutmeg
  • ⅔ CUP Apple Cider Vinegar
  • 1 tablespoon Dad Dust 50 percent granulated garlic, 50 percent granulated onion, splash of MSG
  • ½ teaspoon Salt

Instructions

Prep the Grill

  • Set up the grill for direct heat cooking. Light the coals and bring the grill to about 300F or 149C. Use the upper rack or a grate extender to keep the ribs as far from the fire as possible.

Prep the Ribs

  • Remove the ribs from the package. Pat them dry. Score the membrane with light crosshatch cuts. Do not trim the ribs. Season the back side first with Dad Rub 1.2 plus cinnamon and nutmeg. Flip and season the top side heavily. Let the ribs rest while the grill comes to temperature.

Start Cooking

  • Place the ribs on the grill once it reaches 300F or 149C. After 30 minutes, rotate the racks to even out the heat. Check that nothing is burning.

Make the Fig Glaze

  • Melt the butter. Add the brown sugar. Once melted, add the entire jar of fig preserves. Add paprika for color. Add cinnamon and nutmeg. Add the apple cider vinegar for acidity. Add Dad Dust and salt. Simmer until thick and syrupy. Taste and adjust if needed.

Flip and Spritz

  • After the first hour, flip the ribs meat side down. Spritz with the apple cider vinegar and apple juice mix. Flip back after a few minutes. Continue cooking until the ribs reach the mid to high 170F or about 80C in the center.

Wrap

  • Wrap the ribs with a small splash of spritz to steam. Cook about 30 minutes.

Glaze and Finish

  • Remove the upper rack. Bring the ribs closer to the fire. Unwrap. Brush on the fig glaze. Place the ribs back over the fire for 10 to 15 minutes to set the glaze.

Rest and Slice

  • Let the ribs rest 15 minutes. Slice from the back side so you can see the bones clearly. Serve with extra warmed fig glaze.

Video

Notes

Dad Rub 1.2:
https://dadgotthis.com/dad-rub-homemade-bbq-rub/

Nutrition

Calories: 8727kcal | Carbohydrates: 410g | Protein: 350g | Fat: 621g | Saturated Fat: 232g | Polyunsaturated Fat: 92g | Monounsaturated Fat: 215g | Trans Fat: 9g | Cholesterol: 2021mg | Sodium: 3150mg | Potassium: 6694mg | Fiber: 24g | Sugar: 313g | Vitamin A: 3912IU | Vitamin C: 29mg | Calcium: 901mg | Iron: 28mg
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