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Flavorful Bourbon Glazed Baby Back Ribs Oven Recipe

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Tender baby back ribs slow-roasted in the oven and finished with a sticky, sweet, and smoky bourbon glaze that delivers rich flavor without the need for a grill.

Ingredients

Scale
  • 2 racks baby back ribs (about 2 to 2.5 pounds / 900–1150 g), membrane removed
  • ½ cup brown sugar (packed, 100 g)
  • ¼ cup bourbon (60 ml)
  • 3 tablespoons honey (60 ml)
  • 2 tablespoons apple cider vinegar (30 ml)
  • 1 tablespoon Dijon mustard (15 g)
  • 1 teaspoon garlic powder (3 g)
  • 1 teaspoon smoked paprika (3 g)
  • 1 teaspoon onion powder (3 g)
  • 1 teaspoon salt (6 g)
  • ½ teaspoon black pepper (1 g)
  • 1 tablespoon olive oil (15 ml)

Instructions

  1. Preheat your oven to 275°F (135°C).
  2. Rinse and pat dry the baby back ribs. Using a sharp knife, gently loosen and peel off the silver skin membrane from the back of the ribs.
  3. Rub olive oil all over both sides of the ribs. In a small bowl, mix salt, black pepper, smoked paprika, garlic powder, and onion powder. Sprinkle this spice rub evenly on both sides, pressing gently to adhere.
  4. Place the ribs meat-side up on a large piece of aluminum foil. Wrap them securely to trap the steam during cooking. Double-wrap for extra protection if desired.
  5. Place the wrapped ribs on a baking sheet and bake for 2.5 to 3 hours, or until the ribs are tender and the meat starts to pull away from the bones.
  6. While ribs cook, whisk together brown sugar, bourbon, honey, apple cider vinegar, and Dijon mustard in a bowl until smooth and thick but pourable.
  7. Remove ribs from the oven and carefully unwrap. Brush a generous layer of the bourbon glaze on both sides.
  8. Set the oven to broil (high). Return ribs to the oven under the broiler for 3-5 minutes, watching closely to avoid burning. The glaze should bubble and caramelize.
  9. Let ribs rest for 5 minutes before slicing between the bones to serve.

Notes

Keep a close eye during broiling to prevent burning the glaze. For extra sticky ribs, apply a second layer of glaze after broiling once ribs have cooled slightly. Removing the silver skin membrane improves tenderness and glaze absorption. You can substitute honey with maple syrup or apple cider vinegar with apple cider. For a gluten-free option, verify mustard and bourbon labels. Slow cooker adaptation is possible by cooking ribs on low for 6-7 hours then finishing under the broiler with glaze.

Nutrition

Keywords: bourbon glazed ribs, baby back ribs, oven ribs, bourbon ribs recipe, easy ribs, slow cooked ribs, sweet and smoky ribs

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