Description

These smoky bourbon glazed BBQ baby back ribs are slow-baked to fall-apart tender perfection, then finished with a sticky, caramelized bourbon glaze. A foolproof recipe that delivers big flavor without an all-day smoke session.

Ingredients

Scale

¼ cup brown sugar, packed
2 tablespoons smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons kosher salt
1 teaspoon black pepper, freshly cracked
1 teaspoon cayenne pepper
1 teaspoon dried thyme (optional)
1 cup ketchup
½ cup bourbon
⅓ cup apple cider vinegar
¼ cup brown sugar, packed
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
2 racks baby back ribs (about 4–5 pounds total)
½ cup apple juice or apple cider
2 tablespoons apple cider vinegar

Instructions

Remove the ribs from the fridge about 30 minutes before starting. Pat dry with paper towels. Flip each rack bone-side up and remove the silver skin (thin membrane) by sliding a butter knife under the edge near a bone, grabbing it with a paper towel, and pulling it off.
In a small bowl, whisk together ¼ cup brown sugar, 2 tablespoons smoked paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon cayenne, and 1 teaspoon dried thyme. Rub this mixture all over both racks of ribs, pressing into the meat. Wrap in plastic wrap or place in a large ziplock bag and refrigerate for at least 2 hours, or up to overnight.
While the ribs rest, combine 1 cup ketchup, ½ cup bourbon, ⅓ cup apple cider vinegar, ¼ cup brown sugar, 2 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, and ½ teaspoon onion powder in a small saucepan. Stir to combine, then bring to a gentle simmer over medium heat. Reduce heat to low and let bubble softly for 15-20 minutes, stirring occasionally, until thickened slightly. Remove from heat and set aside.
Preheat oven to 275°F (135°C). Place the ribs on a foil-lined baking sheet, meat-side up. Pour ½ cup apple juice and 2 tablespoons apple cider vinegar into the bottom of the pan (not over the ribs). Cover the pan tightly with another sheet of foil, crimping the edges to seal. Bake for 2 ½ to 3 hours, checking at the 2-hour mark for tenderness (meat should pull back from bones slightly, and a toothpick should slide in with little resistance).
Carefully remove the top foil. Brush a generous layer of glaze over the top of the ribs. If using a grill, preheat to medium-high and place ribs glaze-side down for 2-3 minutes, then flip, brush with more glaze, and cook another 2-3 minutes. If using the broiler, place ribs on a clean foil-lined sheet, brush with glaze, and broil on high for 2-3 minutes. Repeat brushing and broiling/grilling one more time for a sticky, caramelized crust.
Let the ribs rest for 5-10 minutes before cutting. Slice between the bones with a sharp knife. Serve with extra glaze on the side.

Notes

For best results, let the ribs marinate overnight. Use a mid-range bourbon like Jim Beam or Bulleit. Watch the glaze closely during the final broiling/grilling step as sugar burns quickly. Let ribs rest before cutting to retain juices.

Prep Time: 20 minutes
Cook Time: 3 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 serving (about ½ r
Calories: 520
Sugar: 26
Sodium: 980
Fat: 28
Saturated Fat: 10
Carbohydrates: 32
Fiber: 1
Protein: 35

Keywords: baby back ribs, bourbon glaze, BBQ ribs, smoky ribs, oven baked ribs, game day recipe