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Tender Brown Sugar Bourbon Glazed Ribs Recipe Best Fall-Off-the-Bone BBQ

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This recipe delivers tender, fall-off-the-bone baby back ribs glazed with a sweet and smoky brown sugar bourbon sauce. Perfect for gatherings, it combines simple ingredients with a slow-cooking method for juicy, flavorful ribs.

Ingredients

Scale
  • 2 racks of baby back ribs (about 2.5 pounds / 1.1 kg each)
  • Salt and freshly ground black pepper (for seasoning)
  • 1 cup (200 g) packed light brown sugar
  • 1/2 cup (120 ml) bourbon whiskey (Jim Beam recommended)
  • 1/4 cup (60 ml) apple cider vinegar
  • 1/4 cup (60 ml) ketchup
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon salt
  • Optional for serving: Fresh parsley or chives, chopped
  • Optional for serving: Extra bourbon glaze for dipping

Instructions

  1. Preheat your oven to 275°F (135°C).
  2. Remove the silver skin membrane from the back of the ribs by sliding a knife under it and pulling it off.
  3. Season the ribs generously with salt and pepper on both sides.
  4. Place ribs meat-side down on a large baking sheet or roasting pan lined with foil.
  5. Cover tightly with foil and bake for 2.5 to 3 hours until the meat is tender and pulls away easily from the bone.
  6. While ribs bake, combine brown sugar, bourbon, apple cider vinegar, ketchup, Worcestershire sauce, smoked paprika, garlic powder, onion powder, cayenne (if using), and salt in a small saucepan.
  7. Bring the glaze to a simmer over medium heat, stirring frequently, and reduce for about 15 minutes until thick and syrupy. Remove from heat and set aside.
  8. Remove ribs from oven and discard foil.
  9. Preheat grill to medium-high heat or set oven broiler to high.
  10. Brush ribs generously with bourbon glaze and grill or broil for 5-7 minutes per side, brushing with more glaze and watching for caramelization and slight charring.
  11. Let ribs rest for 5 minutes before slicing.
  12. Garnish with fresh herbs if desired and serve with extra glaze on the side.

Notes

Remove the silver skin membrane for better glaze absorption and tenderness. Keep heat moderate when simmering glaze to avoid burning sugars. Multiple glaze coats during finishing build flavor layers. If ribs are not tender after 3 hours, bake an additional 15-20 minutes. Glaze can be made ahead and stored in the fridge for up to a week.

Nutrition

Keywords: ribs, bourbon glaze, BBQ, brown sugar, fall-off-the-bone, baby back ribs, smoky, sweet, grilling, slow cooking

Find it online: https://gleefulfork.com/tender-brown-sugar-bourbon-glazed-ribs-recipe-best-fall-off-the-bone-bbq/