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Tender Whiskey BBQ Baby Back Ribs Recipe Easy Fall-Off-Bone Perfection

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These Tender Whiskey BBQ Baby Back Ribs are juicy, flavorful, and fall-off-the-bone tender with a smoky sweetness and smooth whiskey undertones. Perfect for casual gatherings or a comforting weeknight meal.

Ingredients

Scale
  • 2 racks baby back ribs (about 2–2.5 pounds / 900–1100 grams)
  • 1/2 cup whiskey (120 ml), preferably bourbon like Maker’s Mark
  • 1 cup BBQ sauce (240 ml), thick and smoky, e.g., Sweet Baby Ray’s
  • 2 tablespoons brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon salt (to taste)
  • 1/2 teaspoon black pepper (to taste)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon olive oil
  • Optional: pinch of chili flakes
  • Optional: 1/2 teaspoon mustard powder

Instructions

  1. Remove the silver skin membrane from the back of the ribs by sliding a knife under it and peeling it off with a paper towel.
  2. In a large bowl, whisk together whiskey, BBQ sauce, brown sugar, apple cider vinegar, olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper. Add chili flakes and mustard powder if using.
  3. Place ribs in the bowl or a large zip-top bag and pour marinade over them. Rub to coat evenly. Marinate in the fridge for at least 1 hour, preferably overnight.
  4. Preheat oven to 275°F (135°C) or prepare grill for indirect heat at the same temperature.
  5. Wrap ribs tightly in heavy-duty foil, sealing edges to trap steam. Place on baking sheet or grill rack and cook for 2.5 to 3 hours until tender and juicy.
  6. Carefully unwrap foil, brush ribs generously with reserved marinade or extra BBQ sauce, and return to oven or grill uncovered for 15-20 minutes to caramelize the glaze.
  7. Let ribs rest for 5-10 minutes before slicing between the bones. Serve warm.

Notes

Remove the membrane for better tenderness. Marinate at least 1 hour, overnight preferred. Use heavy-duty foil to keep ribs juicy. Spritz with apple juice or water if ribs seem dry during cooking. Use a meat thermometer aiming for 190°F (88°C) internal temperature for perfect tenderness. Let ribs rest before slicing to retain juices.

Nutrition

Keywords: whiskey BBQ ribs, baby back ribs, fall off the bone ribs, easy BBQ recipe, slow cooked ribs, bourbon ribs, smoky ribs

Find it online: https://evabakery.com/tender-whiskey-bbq-baby-back-ribs-recipe-easy-fall-off-bone-perfection/