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Sticky Brown Sugar Bourbon Ribs

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These sticky brown sugar bourbon ribs are fall-off-the-bone tender with a sweet, smoky glaze. Perfect for Labor Day cookouts, they combine a simple oven braise with a quick caramelization on the grill for an unforgettable dish.

Ingredients

Scale
  • 2 racks baby back ribs (about 4–5 pounds total)
  • 2 tablespoons brown sugar (packed)
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper (optional)
  • 1 cup apple juice
  • ¼ cup bourbon
  • 2 tablespoons Worcestershire sauce
  • 3 cloves garlic (smashed)
  • ½ cup brown sugar (packed)
  • ¼ cup bourbon
  • ¼ cup unsalted butter
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • ½ teaspoon red pepper flakes (optional)

Instructions

  1. Remove the membrane from the back of each rack of ribs. Pat the ribs dry with paper towels.
  2. In a small bowl, mix together 2 tablespoons brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne. Rub this mixture all over both racks of ribs. Let sit at room temperature for 20-30 minutes.
  3. Preheat oven to 300°F (150°C). Place ribs in a roasting pan, meaty side up. Whisk together apple juice, ¼ cup bourbon, and Worcestershire sauce. Pour around the ribs (not over them). Add smashed garlic cloves. Cover tightly with foil.
  4. Braise for 2 to 2½ hours, until meat is tender and pulling away from bones.
  5. About 15 minutes before ribs are done, make the glaze: In a small saucepan over medium heat, combine ½ cup brown sugar, ¼ cup bourbon, butter, apple cider vinegar, Dijon mustard, and red pepper flakes. Stir until butter melts and sugar dissolves. Simmer gently for 5-7 minutes until slightly thickened. Remove from heat.
  6. Preheat grill to medium-high heat (375-400°F / 190-200°C). Brush grates with oil.
  7. Place ribs on grill, meaty side down. Cook 3-4 minutes without moving. Flip, brush with glaze, close lid, and cook 3-4 minutes. Repeat flipping and glazing for about 12-15 minutes total, until glaze is sticky and caramelized.
  8. Remove ribs from grill and let rest 5-10 minutes. Cut into individual ribs and serve with remaining glaze.

Notes

For best results, use a bourbon you enjoy drinking. The ribs can be braised up to 2 days ahead and finished on the grill when ready to serve. Watch the glaze carefully on the grill to prevent burning.

Nutrition

Keywords: ribs, brown sugar, bourbon, Labor Day, barbecue, grilled ribs, sticky ribs

Find it online: https://lumalunch.com/sticky-brown-sugar-bourbon-ribs-best-labor-day-recipe/