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Savory Smoky Bourbon-Glazed Baby Back Ribs

bourbon-glazed baby back ribs - featured image
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Sticky, smoky, bourbon-glazed baby back ribs with perfectly crispy edges, tender meat, and a balanced sweet and smoky flavor. A quick and easy recipe that tastes like it took hours to make.

Ingredients

Scale
  • 2 racks baby back ribs (4 to 5 pounds / 1.8 to 2.3 kg), trimmed of excess membrane
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons smoked paprika
  • 2 tablespoons brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon chipotle powder (optional)
  • 1/2 cup bourbon whiskey
  • 1/2 cup ketchup
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon Dijon mustard
  • 2 tablespoons unsalted butter, softened

Instructions

  1. Preheat your oven to 275°F (135°C).
  2. Remove the silver skin membrane from the back of the ribs by sliding a knife under it and peeling it off. Pat the ribs dry with paper towels.
  3. In a bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, chipotle powder, salt, and black pepper. Stir well.
  4. Rub the dry seasoning mix generously all over both sides of the ribs, pressing it in so it sticks well.
  5. Place a wire rack on a rimmed baking sheet and lay the ribs on the rack bone side down. Tent loosely with aluminum foil to keep moisture in.
  6. Bake the ribs in the preheated oven for 2 to 2½ hours until tender but not falling off the bone.
  7. While ribs bake, whisk together bourbon, ketchup, apple cider vinegar, Worcestershire sauce, honey or maple syrup, Dijon mustard, and softened butter in a saucepan. Simmer over medium heat for 10-15 minutes, stirring occasionally, until slightly thickened.
  8. Remove ribs from oven and discard foil. Brush a generous layer of bourbon glaze all over the ribs.
  9. Increase oven temperature to 425°F (220°C) or switch to broil on low. Return ribs to oven uncovered and cook for 10-15 minutes, basting once or twice more with glaze. Watch carefully to prevent burning and achieve caramelized, crispy edges.
  10. Let the ribs rest for about 10 minutes before slicing between the bones to serve.

Notes

Remove the silver skin membrane for tenderness and better seasoning penetration. Use a wire rack to elevate ribs for crisp edges. Watch the broiler carefully to avoid burning the glaze. The glaze can be made ahead and reheated. For gluten-free, use tamari or gluten-free Worcestershire sauce. Substitute bourbon with whiskey, dark rum, or apple cider if desired.

Nutrition

Keywords: baby back ribs, bourbon glaze, smoky ribs, barbecue ribs, crispy edges, easy ribs recipe, smoky paprika, bourbon sauce

Find it online: https://lumalunch.com/savory-smoky-bourbon-glazed-baby-back-ribs-recipe-easy-perfect-crispy-edges/