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Savory Brown Sugar Bourbon Glazed Baby Back Ribs

brown sugar bourbon glazed baby back ribs - featured image
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A quick and easy recipe for tender baby back ribs glazed with a sweet and smoky brown sugar bourbon sauce, perfect for BBQs and gatherings.

Ingredients

Scale
  • 2 racks baby back ribs (about 3–4 pounds / 1.4–1.8 kg)
  • 1 cup (200 g) packed brown sugar (light or dark)
  • 1/4 cup (60 ml) bourbon (e.g., Jack Daniel’s or Buffalo Trace)
  • 2 tbsp (30 ml) apple cider vinegar
  • 2 tbsp (33 g) tomato paste
  • 1 tsp (3 g) garlic powder
  • 1 tsp (3 g) onion powder
  • 2 tsp (4 g) smoked paprika
  • 1 tsp (2 g) chili powder
  • 1 tsp (6 g) kosher salt
  • 1/2 tsp (1 g) freshly ground black pepper
  • 1 tbsp (15 ml) olive oil

Instructions

  1. Prep the ribs (10 minutes): Remove the silver skin membrane from the back of the ribs by sliding a knife under and peeling it off with a paper towel for grip.
  2. Mix the glaze (5 minutes): In a bowl, whisk together brown sugar, bourbon, apple cider vinegar, tomato paste, garlic powder, onion powder, smoked paprika, chili powder, salt, black pepper, and olive oil until smooth.
  3. Coat the ribs (5 minutes): Place ribs meat-side up on a baking sheet or grill rack. Brush a generous layer of the glaze all over the ribs. Reserve some glaze for basting later.
  4. Wrap and cook (2 to 2.5 hours): Tightly cover ribs with foil to lock in moisture. Bake in a preheated oven at 300°F (150°C) or place on indirect heat on the grill. Check after 2 hours for tenderness.
  5. Glaze and finish (15 minutes): Remove foil carefully and brush ribs with remaining glaze. Increase oven heat to 400°F (200°C) or move ribs to direct heat on the grill for caramelization. Cook uncovered for 10-15 minutes, basting once or twice.
  6. Rest and serve (5 minutes): Let ribs rest for about 5 minutes before slicing between the bones.

Notes

Remove the silver skin membrane for better glaze penetration and tenderness. Wrap ribs tightly in foil to keep them moist. Baste with glaze in the last 15 minutes to avoid burning sugars. Let ribs rest before slicing to keep juices locked in. Use indirect heat on grill and a water pan to maintain moisture. Substitute bourbon with apple juice or maple syrup for non-alcoholic version. Check internal temperature around 190°F (88°C) for doneness.

Nutrition

Keywords: baby back ribs, bourbon glaze, brown sugar ribs, BBQ ribs, easy ribs recipe, smoky ribs, bourbon ribs, summer BBQ

Find it online: https://yumnode.com/savory-brown-sugar-bourbon-glazed-baby-back-ribs-recipe-easy-and-perfect-for-bbq/