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Flavorful Bourbon-Glazed Baby Back Ribs Recipe Easy Smoky Rub Guide

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This recipe features tender baby back ribs coated with a smoky paprika rub and glazed with a sweet bourbon sauce, perfect for a quick yet impressive meal.

Ingredients

Scale
  • 2 racks baby back ribs (about 1.5 to 2 pounds each)
  • 2 tablespoons smoked paprika
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon cayenne pepper (optional)
  • ½ cup bourbon
  • ¼ cup honey or maple syrup
  • 3 tablespoons ketchup
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard (optional)
  • Salt and pepper, to taste
  • Fresh parsley or chives for garnish (optional)

Instructions

  1. Preheat your oven to 275°F (135°C).
  2. Remove the silver skin membrane from the back of each rack of ribs.
  3. In a small bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, salt, black pepper, and cayenne pepper if using.
  4. Pat ribs dry with paper towels and generously rub the spice mix on both sides of the ribs. Let rest for 15 minutes if time allows.
  5. Place ribs bone-side down on a wire rack set inside a rimmed baking sheet.
  6. Bake ribs uncovered for 2.5 to 3 hours until tender and meat starts to pull away from the bones.
  7. While ribs bake, whisk together bourbon, honey or maple syrup, ketchup, apple cider vinegar, Worcestershire sauce, Dijon mustard, salt, and pepper in a saucepan. Simmer over medium heat for 8-10 minutes until slightly thickened. Remove from heat and cool slightly.
  8. Brush ribs generously with bourbon glaze on both sides.
  9. Switch oven to broil and place ribs under the broiler for 3-5 minutes until glaze bubbles and caramelizes. Repeat glazing and broiling once more for a sticky finish.
  10. Let ribs rest for 5 minutes before slicing between the bones.
  11. Garnish with fresh parsley or chives if desired and serve warm.

Notes

Remove the membrane for tenderness. Low and slow baking at 275°F ensures tender ribs. Watch broiler closely to avoid burning glaze. Ribs can be finished on a grill instead of broiler for extra smoky flavor. Glaze can be made ahead and stored refrigerated. For more tender ribs, tent with foil and bake an additional 20-30 minutes.

Nutrition

Keywords: baby back ribs, bourbon glaze, smoked paprika rub, barbecue ribs, easy ribs recipe, smoky ribs, bourbon ribs, oven baked ribs

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