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Savory Bourbon Brown Sugar BBQ Ribs Recipe Easy Dry Rub for Perfect Fall-Off-The-Bone Meat

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This recipe delivers tender, fall-off-the-bone pork ribs with a sweet-savory dry rub enhanced by a subtle bourbon glaze. Perfect for a quick and easy BBQ experience without the need for a smoker.

Ingredients

Scale
  • 2 racks pork baby back ribs (3 to 4 pounds)
  • ½ cup brown sugar (packed, preferably dark brown sugar)
  • ¼ cup bourbon (e.g., Maker’s Mark or Jim Beam)
  • 2 tablespoons paprika (smoked or regular)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon chili powder
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper (freshly cracked if possible)
  • ½ teaspoon cayenne pepper (optional)
  • 2 tablespoons olive oil
  • 2 tablespoons apple cider vinegar

Instructions

  1. Preheat your oven to 275°F (135°C). Line a baking sheet with foil and place a wire rack on top if available.
  2. In a mixing bowl, combine brown sugar, paprika, garlic powder, onion powder, chili powder, kosher salt, black pepper, and cayenne pepper. Stir well to mix evenly.
  3. Pat the ribs dry with paper towels and remove the membrane from the back if still attached.
  4. Rub 2 tablespoons of olive oil all over the ribs, then generously apply the dry rub, pressing it into the meat on both sides.
  5. Wrap the ribs tightly in foil to trap steam and keep them juicy.
  6. Bake ribs for 2 to 2.5 hours until tender and meat starts pulling away from the bones.
  7. While ribs cook, mix bourbon and apple cider vinegar in a small bowl to make the bourbon glaze.
  8. Unwrap ribs carefully and brush the bourbon glaze over the surface.
  9. Return ribs uncovered to the oven and bake at 350°F (175°C) for another 20-30 minutes to caramelize the glaze.
  10. Optional: Broil ribs for 3-4 minutes for extra caramelized edges, watching closely to prevent burning.
  11. Let ribs rest for 5-10 minutes before serving to lock in juices.

Notes

Remove the membrane from ribs for better tenderness. Wrapping ribs in foil during the first baking phase traps moisture and prevents dry edges. Add the bourbon glaze near the end to avoid burning sugars. Rest ribs after cooking to keep them juicy. For a non-alcoholic option, substitute bourbon with apple juice or a mix of apple cider vinegar and water. Broil carefully if using to avoid burning.

Nutrition

Keywords: BBQ ribs, bourbon ribs, brown sugar ribs, dry rub ribs, fall-off-the-bone ribs, easy ribs recipe, oven baked ribs, bourbon glaze

Find it online: https://magnetmeal.com/savory-bourbon-brown-sugar-bbq-ribs-recipe-easy-dry-rub-for-perfect-fall-off-the-bone-meat/