Print

Flavorful Bourbon Glazed Baby Back Ribs Easy Homemade Dry Rub Recipe

bourbon glazed baby back ribs - featured image
Print Recipe

These baby back ribs are coated with a smoky dry rub and finished with a sweet, sticky bourbon glaze, delivering tender, flavorful ribs perfect for cookouts or weeknight dinners.

Ingredients

Scale
  • 2 to 3 pounds baby back ribs, trimmed and patted dry
  • Dry Rub:
  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground black pepper
  • 1 tsp kosher salt
  • ½ tsp cayenne pepper
  • ½ tsp ground cumin
  • Bourbon Glaze:
  • ½ cup bourbon whiskey
  • ¼ cup brown sugar
  • 2 tbsp ketchup
  • 1 tbsp apple cider vinegar
  • 1 tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • Salt and pepper, to taste

Instructions

  1. Remove the thin membrane from the back of the baby back ribs and pat dry with paper towels.
  2. In a small bowl, mix together brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, cayenne pepper, and cumin to make the dry rub.
  3. Generously coat both sides of the ribs with the dry rub, pressing it into the meat. Wrap tightly in plastic wrap or cover and refrigerate for at least 1 hour, ideally overnight.
  4. Preheat oven to 275°F (135°C).
  5. Place ribs meat side up on a large piece of foil and seal tightly to create a packet. Place on a baking sheet and cook for 2.5 to 3 hours until tender and meat pulls away from bones.
  6. While ribs cook, combine bourbon, brown sugar, ketchup, apple cider vinegar, Worcestershire sauce, Dijon mustard, and minced garlic in a saucepan over medium heat. Stir frequently and simmer for 10-15 minutes until slightly thickened. Season with salt and pepper and let cool.
  7. Remove ribs from foil carefully. Brush bourbon glaze evenly on both sides of ribs.
  8. Broil ribs in the oven for 5 minutes or grill over medium heat for a few minutes per side until glaze caramelizes. Watch closely to avoid burning.
  9. Let ribs rest for 10 minutes before slicing between the bones and serving.

Notes

Remove the membrane from ribs for better rub penetration and tenderness. Cook ribs low and slow at 275°F for tender meat. Apply bourbon glaze near the end to prevent burning and reapply for sticky layers. Use a rack to keep ribs elevated and foil to tent if browning too fast. Variations include adding extra cayenne for heat, swapping vinegar for lemon juice, or using molasses in the glaze for deeper sweetness. Substitute bourbon with dark rum, whiskey, or apple juice for non-alcoholic glaze.

Nutrition

Keywords: baby back ribs, bourbon glaze, dry rub, barbecue ribs, easy ribs recipe, smoky ribs, cookout recipe

Find it online: https://magnetmeal.com/flavorful-bourbon-glazed-baby-back-ribs-easy-homemade-dry-rub-recipe/