Print

Best Smoky Bourbon BBQ Baby Back Ribs – Easy 5-Step Recipe

Smoky Bourbon BBQ Baby Back Ribs - featured image
Print Recipe

These Smoky Bourbon BBQ Baby Back Ribs are sticky, smoky, sweet, and just a little bit boozy. With a foolproof 5-step method, they deliver tender, fall-off-the-bone meat with a caramelized bourbon glaze that will impress everyone from beginners to barbecue purists.

Ingredients

Scale
  • 2 tablespoons smoked paprika
  • 1 tablespoon brown sugar, packed
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dry mustard powder
  • 1 cup your favorite barbecue sauce (thick, tomato-based)
  • 1/4 cup bourbon (e.g., Bulleit or Maker’s Mark)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon honey
  • 1 teaspoon liquid smoke (optional, for indoor or gas grill cooking)
  • 2 racks baby back ribs (about 4–5 pounds total)
  • 1/2 cup apple juice

Instructions

  1. Prepare the Ribs (10 minutes): Remove the thin membrane from the back of each rack by sliding a butter knife under it, grabbing it with a paper towel, and pulling it off. Pat the racks dry with paper towels.
  2. Apply the Dry Rub (5 minutes): In a small bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, kosher salt, black pepper, cayenne pepper, and dry mustard powder. Sprinkle generously over both sides of the ribs, patting gently to adhere. Wrap in plastic wrap and refrigerate for at least 1 hour, or up to overnight.
  3. Make the Bourbon Glaze (15 minutes): In a small saucepan, combine barbecue sauce, bourbon, apple cider vinegar, Worcestershire sauce, honey, and liquid smoke (if using). Bring to a simmer over medium heat, then reduce to low. Cook for 10-12 minutes, stirring occasionally, until thickened and glossy. Remove from heat and set aside.
  4. Cook the Ribs (2.5 to 3 hours): Preheat grill to 225°F (107°C) for indirect cooking. Place ribs bone-side down on the cooler side. Cover and cook for 1.5 hours, spritzing with apple juice every 30 minutes. After 1.5 hours, wrap each rack tightly in double-layer aluminum foil and return to grill (still over indirect heat). Cook for another 1 to 1.5 hours, until meat is tender and pulls back from bones by about 1/4 inch.
  5. Glaze and Finish (15 minutes): Unwrap ribs carefully. Brush generously with bourbon glaze. Return to grill over direct heat and cook for 5-7 minutes per side, until glaze is sticky and caramelized. Watch closely to prevent burning. Remove from grill, let rest for 10 minutes, then slice between bones and serve with extra glaze.

Notes

Don’t skip removing the membrane for tender ribs. Keep grill temperature steady at 225°F. Spritz with apple juice every 30 minutes during the first cooking phase. Watch the glaze closely during the final step to prevent burning. For oven-baked version, see variations in the blog content.

Nutrition

Keywords: baby back ribs, bourbon ribs, smoky BBQ ribs, grilled ribs, barbecue recipe, summer grilling, pork ribs, bourbon glaze

Find it online: https://juliamadeit.com/best-smoky-bourbon-bbq-baby-back-ribs-easy-5-step-recipe/