Spicy Root Beer and Bourbon Glazed Baby Back Ribs
Get ready to elevate your barbecue game with these irresistibly tender Spicy Root Beer and Bourbon Glazed Baby Back Ribs! This recipe combines fall-off-the-bone ribs with a bold, sticky glaze crafted from a unique blend of sweet root beer, smoky bourbon, brown sugar, and a touch of heat from cayenne pepper and hot sauce. Slowly roasted in the oven and finished on the grill for a caramelized, glossy finish, these ribs strike the perfect balance of sweet, spicy, and savory. With their mouthwatering glaze and smoky barbecue notes, these ribs are a show-stopping centerpiece for any gathering. Serve with extra glaze on the side and watch them disappear from your plate! Perfect for summer cookouts, game-day parties, or simply indulging your barbecue cravings, this recipe will quickly become a favorite in your cooking rotation.
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Recipe Information
Ingredients
- 2 racks (approximately 4-5 pounds) Baby back ribs
- 2 tablespoons Salt
- 1 tablespoon Ground black pepper
- 1 tablespoon Smoked paprika
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 teaspoon Cayenne pepper
- 2 cups Root beer
- 1 cup Bourbon
- 1 cup Brown sugar
- 1 cup Ketchup
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon Hot sauce
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 300°F (150°C).
Prepare the ribs by patting them dry with paper towels. Remove the silver skin membrane from the underside of the ribs if it hasn't already been removed.
In a small bowl, mix the salt, ground black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper to create a dry rub.
Rub both sides of the rib racks generously with the spice mixture. Let the ribs sit at room temperature for 20 minutes to absorb the flavors.
Wrap each rack of ribs tightly in aluminum foil to seal in the moisture. Place the wrapped ribs on a baking sheet and bake in the preheated oven for 2 1/2 hours or until tender.
While the ribs are baking, prepare the root beer and bourbon glaze. Heat the olive oil in a medium saucepan over medium heat.
Add the ketchup, brown sugar, root beer, bourbon, apple cider vinegar, Dijon mustard, and hot sauce to the saucepan. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 25-30 minutes, stirring occasionally, until the sauce thickens into a glaze-like consistency. Remove from heat and set aside.
After 2 1/2 hours, remove the ribs from the oven and carefully unwrap them (be cautious of the steam).
Preheat your grill to medium-high heat.
Brush a generous layer of the root beer and bourbon glaze over both sides of the ribs.
Grill the ribs for 5-7 minutes on each side or until the glaze caramelizes and forms a sticky, glossy coating. Brush with additional glaze as desired while grilling.
Remove the ribs from the grill and let them rest for 5 minutes before cutting them into individual portions.
Serve with extra glaze on the side for dipping and enjoy!
Nutrition Facts
Calories |
3514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.5 g | 298% | |
| Saturated Fat | 82.5 g | 412% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 4069 mg | 177% | |
| Total Carbohydrate | 91.9 g | 33% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 83.8 g | ||
| Protein | 214.9 g | 430% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 299 mg | 23% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 3043 mg | 65% | |
*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.
