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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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Tender baby back ribs slow roasted and finished with a sticky, caramelized brown sugar bourbon glaze that balances sweet and savory flavors perfectly.

Ingredients

Scale
  • 2 racks baby back ribs (3–4 pounds / 1.4–1.8 kg), trimmed of excess fat and membrane removed
  • ½ cup brown sugar (100 g), packed
  • ¼ cup bourbon (60 ml)
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1½ teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons unsalted butter, melted
  • Optional: a few drops liquid smoke
  • Optional: ¼ teaspoon chili powder or cayenne pepper

Instructions

  1. Preheat your oven to 275°F (135°C).
  2. Remove the membrane from the back of the ribs if not already done and pat ribs dry with paper towels.
  3. Mix smoked paprika, garlic powder, onion powder, salt, and black pepper in a small bowl. Rub seasoning all over both sides of the ribs and let sit for 10-15 minutes.
  4. Place ribs meat-side up on a large piece of aluminum foil. Wrap tightly to seal in moisture and place on a baking sheet or roasting pan.
  5. Roast ribs in the oven for 2 to 2½ hours until tender but not falling off the bone.
  6. While ribs roast, whisk together brown sugar, bourbon, apple cider vinegar, honey, Worcestershire sauce, melted butter, and optional liquid smoke in a saucepan. Simmer gently over low heat for 8-10 minutes until slightly thickened.
  7. Remove ribs from oven, unwrap foil, and drain any excess liquid from the pan. Brush a generous layer of bourbon glaze onto the ribs.
  8. Increase oven temperature to 425°F (220°C) or switch to broil. Place ribs back in oven uncovered for 5-8 minutes, watching closely to caramelize the glaze without burning.
  9. Let ribs rest for 5 minutes before cutting between bones and serving.

Notes

Remove the membrane for better tenderness. Simmer glaze gently to avoid crystallization. Rest ribs before slicing to keep juices locked in. Optional liquid smoke adds smokiness without a grill. Can finish on grill instead of broiler for extra char and flavor. Glaze can be made ahead and stored in fridge for up to 2 days.

Nutrition

Keywords: baby back ribs, bourbon glaze, brown sugar ribs, BBQ ribs, slow roasted ribs, bourbon ribs, savory ribs, easy BBQ recipe

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