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Savory Brown Sugar Bourbon BBQ Ribs Recipe Easy Sticky Sweet Glaze

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Tender pork back ribs slow-baked and finished with a sticky, sweet bourbon-infused glaze that balances smoky, sweet, and savory flavors perfectly. This easy recipe is perfect for gatherings or weeknight dinners.

Ingredients

Scale
  • 2 racks pork back ribs (about 4 pounds)
  • 1/2 cup brown sugar (100 g), packed
  • 1/4 cup bourbon (60 ml)
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon chili powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly cracked black pepper
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 2 tablespoons melted butter
  • Optional: a few drops liquid smoke
  • Optional: dash of hot sauce

Instructions

  1. Preheat your oven to 275°F (135°C).
  2. Remove the silver skin membrane from the bone side of each rack using a sharp knife and paper towel for grip.
  3. In a bowl, combine 1/4 cup (50 g) brown sugar, smoked paprika, garlic powder, onion powder, chili powder, salt, and black pepper. Stir well.
  4. Pat the ribs dry with paper towels and rub the spice mix all over both sides of the ribs.
  5. Place each rack on a large sheet of foil, bone side down, and wrap tightly to create a sealed packet.
  6. Bake for 2.5 to 3 hours until tender and easy to pull away from the bone.
  7. While ribs bake, prepare the glaze: in a small saucepan, combine remaining 1/4 cup (50 g) brown sugar, bourbon, apple cider vinegar, honey, melted butter, and optional liquid smoke. Heat over medium-low, stirring until sugar dissolves and glaze thickens slightly (about 5-7 minutes).
  8. Unwrap ribs carefully and transfer to a foil-lined baking sheet, bone side down. Brush glaze generously over ribs.
  9. Broil or bake at 400°F (200°C) for 10-15 minutes to caramelize the glaze, watching closely to avoid burning.
  10. Let ribs rest for 5-10 minutes before slicing between the bones.

Notes

Remove the membrane for tenderness. Cook low and slow at 275°F for best results. Wrap ribs tightly in foil to trap moisture. Apply glaze only at the end to prevent burning. Use a meat thermometer to check for 190-203°F internal temperature. Optional grill finish adds smoky char. Substitute butter with coconut oil or plant-based margarine for dairy-free. Adjust sweetness by reducing brown sugar and honey if desired.

Nutrition

Keywords: BBQ ribs, bourbon ribs, brown sugar ribs, sticky ribs, sweet glaze, pork ribs, barbecue, easy ribs recipe, oven-baked ribs

Find it online: https://bitematrix.com/savory-brown-sugar-bourbon-bbq-ribs-recipe-easy-sticky-sweet-glaze/