Brown Sugar and Bourbon Ribs
Sink your teeth into these irresistible Brown Sugar and Bourbon Ribs, the ultimate combination of smoky, sweet, and tangy flavors. Perfectly tender pork baby back ribs are coated in a bold spice rub featuring paprika, garlic, and a touch of cayenne before being slow-roasted to perfection. The real star, however, is the luscious bourbon glaze—a rich blend of dark brown sugar, bourbon, honey, and molasses that caramelizes beautifully under the grill or broiler. Finished with a sticky, smoky-sweet crust, these ribs are the ideal centerpiece for any barbecue, family dinner, or special gathering. Serve them warm with a side of extra glaze for dipping and watch them disappear in seconds!
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Recipe Information
Ingredients
- 2 racks Pork baby back ribs
- 1 cup Dark brown sugar
- 0.25 cup Bourbon
- 2 tablespoons Paprika
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 teaspoon Ground black pepper
- 1 tablespoon Kosher salt
- 0.5 teaspoon Cayenne pepper
- 0.5 cup Apple cider vinegar
- 2 tablespoons Honey
- 0.5 cup Ketchup
- 2 tablespoons Molasses
- 1 teaspoon Liquid smoke (optional)
Instructions
Preheat your oven to 275°F (135°C).
Remove the membrane from the back of the ribs by slipping a knife under it and peeling it away. Pat the ribs dry with paper towels.
In a small bowl, combine paprika, garlic powder, onion powder, ground black pepper, kosher salt, and cayenne pepper to create a spice rub.
Rub the spice mixture generously all over the ribs, covering both sides evenly.
Wrap each rack of ribs tightly in aluminum foil, sealing the edges to create a packet. Place the foil-wrapped ribs on a baking sheet.
Bake in the preheated oven for 2.5 to 3 hours, or until the ribs are tender and the meat pulls away easily from the bone.
While the ribs are baking, prepare the bourbon glaze. In a medium saucepan over medium heat, combine dark brown sugar, bourbon, apple cider vinegar, honey, ketchup, molasses, and liquid smoke (if using). Stir well until the mixture is smooth.
Bring the glaze to a simmer and cook for 10-15 minutes, stirring occasionally, until it thickens slightly. Remove from heat and set aside.
Once the ribs are done baking, carefully remove them from the foil and place them on a wire rack set over a baking sheet.
Brush a generous layer of bourbon glaze over the ribs, making sure to coat both sides.
Preheat your grill to medium-high heat (or use the oven broiler). If using a grill, place the ribs directly on the grates. If using a broiler, put the ribs on an oven-safe rack under the broiler.
Grill or broil the ribs for 5-10 minutes, basting with more glaze, until the glaze is sticky and slightly caramelized.
Remove the ribs from the heat and let them rest for 5 minutes before slicing into individual portions.
Serve warm with extra bourbon glaze on the side for dipping. Enjoy!
Nutrition Facts
Calories |
1511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.9 g | 114% | |
| Saturated Fat | 32.8 g | 164% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 921 mg | 40% | |
| Total Carbohydrate | 77.8 g | 28% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 71.2 g | ||
| Protein | 96.2 g | 192% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1460 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
