Holiday dinners don’t always require turkey or ham. If you want something different this year, try ribs.
This recipe shows how fast and straightforward holiday ribs can be when you cook them over direct heat and finish with a sweet fig glaze that turns glossy on the surface. From start to finish it stays under three hours.
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The flavor is bold and warm—perfect for a festive table.
Direct Heat Holiday Ribs with a Fig Glaze
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Equipment
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Kamado-style grill or similar charcoal grill
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Upper rack or grate extender
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Tongs
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Foil
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Small pot for glaze
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Knife for scoring membrane
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Spray bottle
Ingredients
Ribs
- 7 LB Pork spare ribs
- 1/2 CUP Dad Rub 1.2 (see notes)
- 3 TBSP Cinnamon (estimated)
- 3 TBSP Nutmeg (estimated)
Spritz
- 1 CUP Apple cider vinegar
- 1 CUP Apple juice
Fig Glaze
- 1 stick unsalted butter
- 2/3 CUP brown sugar
- 10 OZ fig preserves
- 1 TSP paprika
- 1 TSP cinnamon
- 1 TSP nutmeg
- 2/3 CUP apple cider vinegar
- 1 TBSP Dad Dust (50% granulated garlic, 50% granulated onion, splash of MSG)
- 1/2 TSP salt
Instructions
Prep the Grill
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Set up the grill for direct heat. Light the coals and bring the grill to about 300°F (149°C). Use an upper rack or grate extender to keep the ribs as far from the fire as possible.
Prep the Ribs
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Remove ribs from the package and pat dry. Score the membrane with light crosshatch cuts—do not remove it. Season the back side first with Dad Rub 1.2, cinnamon, and nutmeg. Flip and season the top side well. Let the ribs rest while the grill reaches temperature.
Start Cooking
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Place the ribs on the upper rack when the grill hits 300°F (149°C). After 30 minutes, rotate the racks to even out heat and check that nothing is burning.
Make the Fig Glaze
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Melt the butter in a small pot, add the brown sugar and melt together. Stir in the fig preserves, then add paprika for color, cinnamon and nutmeg for warmth, and apple cider vinegar for acidity. Finish with Dad Dust and salt. Simmer until the mixture is thick and syrupy so it will adhere to the ribs. Taste and adjust seasoning as needed.
Flip and Spritz
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After the first hour flip the ribs meat-side down and spritz with a mix of apple cider vinegar and apple juice. Flip back after a few minutes and continue cooking until the internal temperature reaches the mid to high 170s°F (about 80°C).
Wrap
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Wrap the ribs in foil with a small splash of the spritz to create steam. Cook wrapped for about 30 minutes to tenderize without making them mushy.
Glaze and Finish
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Remove the upper rack so the ribs can sit closer to the fire. Unwrap and brush on a generous coat of fig glaze. Return the ribs to the grill for 10–15 minutes to set the glaze and develop a glossy finish—watch closely to avoid burning.
Rest and Slice
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Let the ribs rest for 15 minutes, then slice from the back side so you can see the bones clearly. Serve with extra warmed fig glaze if desired.
Video
Notes
Nutrition
| Carbohydrates: 410 g
| Protein: 350 g
| Fat: 621 g
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The first step is building the fire. A Kamado-style grill is ideal for direct heat because it holds temperature well. Keep the ribs high above the coals to cook them without charring—an upper rack or grate extender helps. Once the coals are lit, bring the grill to about 300°F (149°C) and maintain that temperature. This direct-heat method is faster than the traditional low-and-slow approach but still delivers tender meat with a different texture and a crispier bark.
Rib prep is simple: no trimming required. Pat the ribs dry, then score the membrane with light crosshatch cuts. Scoring helps heat penetrate and keeps the rack intact without making the meat chewy. Season the underside first with Dad Rub 1.2, cinnamon, and nutmeg, then flip and season the top side generously. Let the ribs rest while the grill comes up to temperature.
When the grill is ready, place the ribs on the upper rack and start the cook. After 30 minutes rotate the racks to even out heat if your fire is built to one side. Monitor the ribs to ensure they’re developing color without burning. While they cook, prepare the fig glaze.
The glaze begins with melted butter and brown sugar. Stir in the fig preserves to form the base, then add paprika for color, cinnamon and nutmeg for warmth, and apple cider vinegar for balance. Finish with Dad Dust and a touch of salt. Simmer until the mixture becomes thick and syrupy so it will cling to the ribs. Taste and adjust the balance of sweet, warm spice, and tang.
After the first hour, flip the ribs meat-side down and spritz with a mixture of apple cider vinegar and apple juice to keep them moist and to enhance color. Flip back after a few minutes and continue cooking until the internal temperature reaches the mid to high 170s°F (around 80°C). The ribs should bend easily and show good bark development.
Wrap the ribs in foil with a small splash of spritz to create steam and cook for about 30 minutes. This short wrap adds tenderness without making the meat fall apart. When you’re ready to glaze, remove the upper rack so the ribs can sit closer to the fire. Unwrap and brush on the fig glaze, then return the ribs to the grill for 10–15 minutes to set the glaze and develop a glossy finish. Watch carefully to avoid burning sugars in the glaze.
Let the ribs rest 15 minutes before slicing. Slice from the back side so the bones are visible and you can cut cleanly between them. The result is tender meat with a bit of chew, a glossy, sweet-savory fig coating, and warm holiday spices that complement the pork without overpowering it. The apple cider vinegar in the glaze keeps the sweetness bright and balanced; add extra warmed glaze when serving if you prefer a stronger fig flavor.
The entire process—from building the fire to resting—takes under three hours. For anyone who wants holiday ribs without committing to an all-day cook, direct heat plus a fig glaze gives you a distinctive, festive main course that stands out on the table.
Ingredient and Equipment Links:
Fig Preserves: (available from typical grocery sources)
Kamado Joe: (kamado-style grills are sold by multiple manufacturers)
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