Print

Dry-Rubbed Baby Back Ribs Recipe Perfect for Sticky Maple Bourbon Glaze

dry-rubbed baby back ribs - featured image
Print Recipe

Tender, smoky baby back ribs coated with a flavorful dry rub and finished with a sticky, sweet maple bourbon glaze. Perfect for weeknights or special occasions.

Ingredients

Scale
  • 2 tablespoons smoked paprika
  • 1 tablespoon brown sugar, packed
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon chili powder (optional)
  • ½ teaspoon cumin
  • 2 racks of baby back ribs (about 2.5 to 3 pounds each), membrane removed
  • ½ cup pure maple syrup (Grade A Dark preferred)
  • ¼ cup bourbon
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • Pinch of cayenne pepper (optional)

Instructions

  1. Remove the membrane from the back of each rack of ribs by sliding a butter knife under the membrane and peeling it off using a paper towel for grip (about 5 minutes).
  2. In a small bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, black pepper, kosher salt, chili powder, and cumin. Stir well to blend (2 minutes).
  3. Pat the ribs dry with paper towels. Generously coat both sides with the dry rub, massaging it into the meat. Wrap the ribs in plastic wrap and refrigerate for at least 2 hours, ideally overnight (hands-on time: 10 minutes; resting time: 2+ hours).
  4. Preheat oven to 275°F (135°C).
  5. Place ribs on a foil-lined baking sheet or roasting pan, meat side up. Cover tightly with aluminum foil and bake for 2.5 to 3 hours until tender but not falling apart (check at 2.5 hours).
  6. While ribs bake, whisk together maple syrup, bourbon, Dijon mustard, apple cider vinegar, Worcestershire sauce, smoked paprika, and cayenne pepper in a saucepan. Simmer over medium heat for 5-7 minutes, stirring occasionally until slightly thickened (hands-on time: 10 minutes).
  7. Remove ribs from oven and uncover. Brush a generous layer of glaze over the ribs. Switch oven to broil (high setting). Place ribs under broiler for 3-5 minutes, watching closely to caramelize glaze without burning. Repeat glazing and broiling once more (hands-on time: 10 minutes).
  8. Let ribs rest for 10 minutes after broiling to let juices redistribute. Slice between bones and serve warm with leftover glaze.

Notes

Remove the membrane for tenderness. Apply multiple thin layers of glaze when broiling to avoid burning. Keep a close eye during broiling as sugars caramelize quickly. For non-alcoholic glaze, substitute bourbon with apple juice or extra apple cider vinegar. The recipe can be adapted for slow cooker or Instant Pot methods.

Nutrition

Keywords: baby back ribs, dry rub, maple bourbon glaze, BBQ ribs, sticky ribs, smoked ribs, easy ribs recipe, bourbon glaze, maple syrup ribs

Find it online: https://dahliadishes.com/dry-rubbed-baby-back-ribs-recipe-perfect-for-sticky-maple-bourbon-glaze/