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Tender Smoked Baby Back Ribs Recipe with Rich Bourbon Glaze Easy and Perfect

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This recipe delivers tender smoked baby back ribs with a rich, slightly sweet bourbon glaze that balances smoky and savory flavors for an indulgent yet comforting meal.

Ingredients

Scale
  • 2 racks baby back ribs (about 2 to 2.5 pounds / 900–1100 g total), trimmed of excess fat and membrane removed
  • Dry Rub:
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper (optional)
  • Bourbon Glaze:
  • ½ cup bourbon whiskey
  • ½ cup ketchup
  • ¼ cup brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • Pinch of salt and pepper
  • Wood chips for smoking (hickory or applewood, soaked for 30 minutes)

Instructions

  1. Prep the ribs (15 minutes): Remove the silver skin membrane from the back of the ribs using a sharp knife and paper towel.
  2. Apply the dry rub (5 minutes): Mix brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Rub all over ribs and let rest at room temperature for 30 minutes if possible.
  3. Prepare the smoker (15 minutes): Preheat smoker or grill to 225°F (107°C). Add soaked wood chips to smoker box or coals. Maintain indirect heat.
  4. Smoke the ribs (2 hours): Place ribs bone-side down away from direct heat. Close lid and smoke, spritzing with apple juice or water every 30 minutes after the first hour.
  5. Wrap and continue cooking (1 hour): Remove ribs, wrap tightly in foil with a splash of apple juice inside, and return to smoker for another hour.
  6. Make the bourbon glaze (while ribs cook): Combine bourbon, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, minced garlic, salt, and pepper in a saucepan. Simmer over medium heat for 10-15 minutes until thick and glossy.
  7. Glaze and finish ribs (15 minutes): Unwrap ribs and brush glaze generously on all sides. Return ribs to smoker or grill unwrapped for 15 minutes to set and caramelize glaze.
  8. Rest and serve: Let ribs rest for 10 minutes before slicing between bones.

Notes

Remove the membrane for tenderness. Maintain smoker temperature at 225°F (107°C). Spritz ribs every 30 minutes after the first hour to keep moist. Simmer glaze gently to avoid burning. Rest ribs 10 minutes before serving. For gluten-free, use gluten-free Worcestershire sauce or tamari and check ketchup brand. If no smoker, use charcoal grill with soaked wood chips for indirect heat. Variations include spicy bourbon glaze with chipotle powder or maple syrup substitution for brown sugar.

Nutrition

Keywords: smoked ribs, baby back ribs, bourbon glaze, barbecue, smoked meat, easy ribs recipe, backyard cookout, bourbon ribs

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