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Tender Bourbon Glazed Baby Back Ribs

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These tender bourbon glazed baby back ribs are slow-cooked to perfection with a sticky, flavorful glaze that balances sweetness and smoky depth, making them a perfect comfort meal for cozy gatherings.

Ingredients

Scale
  • 2 racks baby back ribs (3–4 pounds / 1.4–1.8 kg), trimmed of excess fat and membrane removed
  • Salt and black pepper, about 1 teaspoon salt and ½ teaspoon black pepper
  • ⅓ cup (65g) brown sugar, packed
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon ground mustard
  • ½ cup (120 ml) bourbon whiskey
  • ½ cup (120 ml) ketchup
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce (gluten-free if needed)
  • 2 tablespoons honey
  • 2 tablespoons melted butter

Instructions

  1. Remove the silver skin membrane from the back of the ribs using a sharp knife and paper towel for grip; trim any excess fat (about 10 minutes).
  2. In a bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, ground mustard, salt, and black pepper to make the dry rub.
  3. Pat ribs dry and generously coat both sides with the dry rub; let sit at room temperature for 30 minutes if possible.
  4. In a separate bowl, whisk together bourbon, ketchup, apple cider vinegar, Worcestershire sauce, honey, and melted butter to prepare the glaze.
  5. Preheat oven to 275°F (135°C).
  6. Place ribs bone-side down on a wire rack set over a foil-lined baking sheet; cover tightly with foil and bake for 2.5 to 3 hours until tender.
  7. Remove foil, brush ribs generously with bourbon glaze, then broil on high for 3-5 minutes until glaze caramelizes; flip, glaze the other side, and broil again.
  8. Let ribs rest for 10 minutes before slicing between the bones and serving.

Notes

For gluten-free, use gluten-free Worcestershire sauce. For non-alcoholic glaze, substitute bourbon with apple juice or white grape juice plus a splash of vanilla extract. When broiling, keep the rack a few inches below the heat source to avoid burning. Let ribs rest after cooking to redistribute juices. Use a wire rack to keep ribs from sitting in fat for better texture.

Nutrition

Keywords: bourbon glazed ribs, baby back ribs, barbecue ribs, slow cooked ribs, comfort food, easy ribs recipe, sticky ribs, smoky ribs

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