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Savory Brown Sugar Bourbon Glazed Baby Back Ribs

brown sugar bourbon glazed baby back ribs - featured image
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A sweet-and-savory baby back ribs recipe featuring a thick, sticky brown sugar bourbon glaze that caramelizes into a melt-off-the-bone tender crust. Perfect for busy weeknights or gatherings.

Ingredients

Scale
  • 1 full rack baby back ribs (about 2 to 2.5 pounds / 900–1150 grams), trimmed of excess fat
  • ½ cup (100 grams) brown sugar, packed
  • ¼ cup (60 ml) bourbon (e.g., Maker’s Mark or Buffalo Trace)
  • 2 tablespoons (28 grams) unsalted butter, melted
  • 1 tablespoon (15 grams) Dijon mustard
  • 1 teaspoon (2 grams) smoked paprika
  • 1 teaspoon (2 grams) garlic powder
  • 1 teaspoon (2 grams) onion powder
  • 1 teaspoon (6 grams) kosher salt
  • ½ teaspoon (1 gram) freshly ground black pepper
  • 1 tablespoon (15 ml) apple cider vinegar
  • Pinch of cayenne pepper (optional)

Instructions

  1. Preheat your oven to 300°F (150°C).
  2. Remove the silver skin membrane from the bone side of the ribs using a paper towel to grip and pull it off.
  3. In a mixing bowl, whisk together brown sugar, bourbon, melted butter, Dijon mustard, smoked paprika, garlic powder, onion powder, salt, black pepper, apple cider vinegar, and cayenne pepper if using until smooth and thick but pourable.
  4. Place ribs on a wire rack over a foil-lined baking sheet to allow even heat circulation and fat drainage.
  5. Baste the ribs generously with half of the glaze using a brush or spoon, coating all sides well.
  6. Cover the ribs loosely with aluminum foil to trap steam and keep them moist.
  7. Bake for 1 hour and 15 minutes.
  8. Remove the foil, baste ribs with the remaining glaze, and increase oven temperature to 425°F (220°C).
  9. Bake uncovered for an additional 15-20 minutes, watching closely to prevent burning, until the glaze bubbles and looks glossy.
  10. Rest the ribs for 10 minutes before slicing to allow juices to redistribute.

Notes

Remove the membrane for tender ribs. Baste twice for layered flavor. Use foil tent to keep ribs moist. Watch glaze closely when increasing heat to avoid burning. Can be grilled over indirect heat for about 1 hour then finished over direct heat with glaze for caramelized crust. Substitute bourbon with apple juice or ginger ale for non-alcoholic version. Slow cooker adaptation possible.

Nutrition

Keywords: baby back ribs, bourbon glaze, brown sugar ribs, easy ribs recipe, barbecue ribs, sweet and savory ribs, oven baked ribs, bourbon ribs

Find it online: https://evabakery.com/savory-brown-sugar-bourbon-glazed-baby-back-ribs-recipe-easy-and-delicious/