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Flavorful Bourbon-Glazed Baby Back Ribs Recipe Easy Smoky BBQ Sauce

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Tender baby back ribs slow-cooked with a sticky bourbon glaze and a smoky BBQ sauce, delivering a perfect balance of sweet, smoky, and tangy flavors. This approachable recipe is ideal for gatherings and impresses with minimal effort.

Ingredients

Scale
  • 2 racks baby back ribs (about 2 to 2.5 pounds / 900 to 1,130 grams), trimmed and membrane removed
  • ½ cup bourbon (120 ml), recommended Maker’s Mark
  • ¼ cup brown sugar (50 grams), packed
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon chili powder
  • 1½ teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • For the Smoky BBQ Sauce:
  • 1 cup ketchup (240 ml)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon liquid smoke
  • 2 tablespoons honey
  • 1 teaspoon mustard powder
  • ½ teaspoon smoked sea salt (optional)

Instructions

  1. Prep the ribs (10 minutes): Remove the thin membrane from the back of the ribs by sliding a knife under it and pulling it off using a paper towel for grip. Trim any excess fat if needed.
  2. Make the dry rub: In a small bowl, combine garlic powder, onion powder, smoked paprika, chili powder, salt, and black pepper. Rub this mixture all over both sides of the ribs evenly.
  3. Prepare the bourbon glaze: In another bowl, whisk together bourbon, brown sugar, and olive oil until the sugar dissolves and the mixture is smooth.
  4. Wrap and slow cook (3 hours): Place the ribs, meat side up, on a large piece of aluminum foil. Brush half the bourbon glaze over the ribs. Tightly seal the foil around the ribs to create a packet. Place the foil packet on a baking sheet and bake in a preheated oven at 275°F (135°C) for about 3 hours.
  5. Prepare the smoky BBQ sauce (while ribs cook): In a saucepan, combine ketchup, apple cider vinegar, Worcestershire sauce, liquid smoke, honey, mustard powder, and smoked sea salt. Simmer on low heat for 15 minutes, stirring occasionally, until thickened slightly. Taste and adjust seasoning.
  6. Glaze and broil (10 minutes): After 3 hours, carefully unwrap the ribs. Brush the remaining bourbon glaze all over the ribs, then generously coat them with the smoky BBQ sauce. Place ribs under the broiler on high for 5-7 minutes, watching closely, rotating halfway, until the glaze bubbles and caramelizes.
  7. Rest and serve: Let the ribs rest for 5 minutes before slicing between the bones. Serve with extra smoky BBQ sauce on the side for dipping.

Notes

Remove the membrane for tender ribs. Cook low and slow at 275°F to avoid drying out. Apply bourbon glaze twice for best flavor and caramelization. Watch the broiler closely to prevent burning. Let ribs rest before slicing. For gluten-free, use gluten-free Worcestershire sauce. Substitute bourbon with apple juice or whiskey if desired. Leftovers reheat best in a low oven wrapped in foil.

Nutrition

Keywords: baby back ribs, bourbon glaze, smoky BBQ sauce, barbecue ribs, slow cooked ribs, easy ribs recipe, bourbon ribs, smoky ribs, summer BBQ, grilling ribs

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