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Flavorful Smoked Brown Sugar Bourbon Baby Back Ribs Recipe with Easy Apple Cider Glaze

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These smoked baby back ribs are infused with a rich brown sugar bourbon rub and finished with a tangy apple cider glaze, delivering tender, flavorful ribs perfect for any cookout or cozy dinner.

Ingredients

Scale
  • 2 racks baby back ribs (about 2–2.5 pounds each), trimmed of excess fat
  • 1/2 cup packed brown sugar (preferably dark brown sugar)
  • 1/3 cup bourbon (mid-range brand like Maker’s Mark or Buffalo Trace)
  • 1/2 cup fresh apple cider
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon paprika (smoked paprika optional)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons honey

Instructions

  1. Trim the ribs by removing the silver skin from the back using a sharp knife or fingers; this takes about 10 minutes.
  2. In a bowl, mix brown sugar, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper until well combined (about 5 minutes).
  3. Lightly brush ribs with olive oil, then rub the spice mix evenly over the ribs. Wrap in plastic wrap and refrigerate for at least 1 hour or overnight for best flavor.
  4. Preheat smoker to 225°F (107°C) using applewood or hickory chips for smoke; maintain steady temperature (about 15 minutes).
  5. Place ribs bone side down on smoker rack and smoke for 2.5 to 3 hours at 225°F, avoiding opening the smoker frequently.
  6. While ribs smoke, combine apple cider, apple cider vinegar, honey, and bourbon in a small saucepan. Simmer over medium heat and reduce until thick and syrupy, about 15-20 minutes, stirring frequently.
  7. After initial smoking, brush ribs generously with glaze, wrap tightly in aluminum foil, and return to smoker for another 1 to 1.5 hours to tenderize and meld flavors. Unwrap during last 15 minutes and baste again if desired for bark.
  8. Remove ribs from smoker and let rest wrapped for 10-15 minutes. Slice between bones and drizzle with extra glaze before serving.

Notes

Remove silver skin for tenderness. Maintain steady smoker temperature at 225°F. Stir glaze frequently to avoid burning. Use foil wrap during last cooking stage to lock in moisture (Texas crutch). Spray ribs with apple cider or water every 45 minutes to prevent drying. For non-alcoholic glaze, substitute bourbon with apple juice or vanilla extract.

Nutrition

Keywords: smoked ribs, baby back ribs, bourbon ribs, brown sugar ribs, apple cider glaze, BBQ ribs, smoked barbecue, easy ribs recipe

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