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Flavorful Honey Bourbon Glazed Baby Back Ribs

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These baby back ribs are slow-cooked to tender perfection and glazed with a sticky, sweet, and smoky honey bourbon sauce that creates a caramelized crust. Perfect for busy weeknights or backyard gatherings.

Ingredients

Scale
  • 2 racks baby back ribs (about 3–4 pounds / 1.4–1.8 kg), trimmed and patted dry
  • ½ cup honey (170 g), raw or wildflower preferred
  • ¼ cup bourbon whiskey (60 ml), mid-range brand
  • ¼ cup brown sugar (50 g), packed
  • 2 tablespoons apple cider vinegar (30 ml)
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon kosher or sea salt
  • ¼ teaspoon optional chili flakes
  • 2 tablespoons unsalted butter (30 g), melted

Instructions

  1. Preheat your oven or grill to 275°F (135°C).
  2. Remove the membrane from the back of the ribs and trim any large fat deposits.
  3. Mix salt, black pepper, garlic powder, smoked paprika, and chili flakes in a small bowl. Rub this dry spice blend evenly over both sides of the ribs.
  4. Place ribs on a wire rack over a baking sheet and tent loosely with aluminum foil. Cook in the oven or indirect heat on the grill for about 2.5 to 3 hours, until the meat is tender and starts to pull back from the bones.
  5. While ribs cook, combine honey, bourbon, brown sugar, apple cider vinegar, and melted butter in a saucepan over medium heat. Stir until sugar dissolves and mixture thickens slightly, about 5-7 minutes. Remove from heat and set aside.
  6. About 20 minutes before ribs are done, remove foil and brush a generous layer of glaze over the ribs. Return to oven or grill, uncovered, for 10 minutes.
  7. Repeat glazing and cooking uncovered one more time to build up a sticky, caramelized crust. Watch carefully to prevent burning.
  8. Let ribs rest for 10 minutes after cooking to allow juices to redistribute.
  9. Slice between the bones and serve with any remaining glaze on the side.

Notes

Remove the membrane for better flavor absorption. Cook low and slow for tender ribs. Apply glaze in multiple thin layers to build a sticky crust without burning. Rest ribs after cooking for juicy meat. Adjust heat during glazing to prevent sugar from scorching. For grilling, finish over charcoal or wood chips for added smoky flavor. Leftovers keep well refrigerated for 3 days and reheat gently in the oven wrapped in foil.

Nutrition

Keywords: baby back ribs, honey bourbon glaze, BBQ ribs, easy ribs recipe, slow cooked ribs, smoky ribs, backyard BBQ

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