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Sticky Brown Sugar Bourbon Ribs: Easy BBQ Recipe

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These Sticky Brown Sugar Bourbon Ribs are fall-off-the-bone tender with a thick, glossy glaze that’s smoky, sweet, and slightly boozy. Perfect for game day, summer cookouts, or any time you want to impress without spending all day tending a smoker.

Ingredients

Scale
  • 2 racks baby back ribs (about 4–5 pounds total)
  • 1/4 cup brown sugar, packed (dark or light)
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon cayenne pepper (optional, for heat)
  • 1 cup apple cider
  • 1/4 cup bourbon (for braising)
  • 1/2 cup brown sugar, packed (for glaze)
  • 1/4 cup bourbon (for glaze)
  • 1/4 cup honey
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons unsalted butter
  • 1 teaspoon Worcestershire sauce

Instructions

  1. Remove the membrane from the back of the ribs by sliding a butter knife under the edge, grabbing it with a paper towel, and pulling it off.
  2. Pat the ribs dry with paper towels.
  3. In a small bowl, mix 1/4 cup brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using). Sprinkle generously over both sides of the ribs and pat to adhere. Let sit at room temperature for 20-30 minutes.
  4. Preheat the oven to 275°F (135°C).
  5. In a measuring cup, mix 1 cup apple cider and 1/4 cup bourbon. Pour into the bottom of a large baking sheet or roasting pan.
  6. Place the seasoned ribs on a wire rack set inside the pan (or directly in the pan). Cover tightly with aluminum foil.
  7. Bake for 2.5 to 3 hours, until the meat is tender and pulls back from the bones slightly. An instant-read thermometer should read 195-200°F (90-93°C) when inserted between the bones.
  8. About 15 minutes before the ribs are done, combine 1/2 cup brown sugar, 1/4 cup bourbon, honey, apple cider vinegar, butter, and Worcestershire sauce in a small saucepan. Bring to a simmer over medium heat, stirring constantly. Let bubble gently for 5-7 minutes until thickened and syrupy. Remove from heat.
  9. Carefully remove the ribs from the oven and increase the oven temperature to broil (high heat). Uncover the ribs and brush a generous layer of glaze over the top side. Reserve some glaze for serving.
  10. Place the ribs under the broiler for 2-4 minutes, watching closely, until the glaze bubbles and caramelizes into a sticky, dark coating.
  11. Let the ribs rest for 5-10 minutes before slicing between the bones. Brush with remaining glaze just before serving.

Notes

Don’t rush the low heat—275°F is the sweet spot for tender ribs. Watch the broiler closely to prevent burning. Let the ribs rest for 5-10 minutes before slicing. Double the glaze if you want extra for serving. For a no-alcohol version, substitute bourbon with apple juice and add 1 teaspoon vanilla extract.

Nutrition

Keywords: sticky brown sugar bourbon ribs, easy BBQ recipe, baby back ribs, oven-baked ribs, bourbon glaze, game day food, summer cookout

Find it online: https://dahliadishes.com/sticky-brown-sugar-bourbon-ribs-easy-bbq-recipe/