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Flavorful Bourbon Glazed Ribs Recipe Easy Step-by-Step Guide with Charred Corn Slaw

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This recipe features tender pork ribs glazed with a rich bourbon sauce, paired with a smoky charred corn and spicy jalapeño slaw. It’s perfect for quick, flavorful summer cookouts or cozy dinners.

Ingredients

Scale
  • 2 racks of pork ribs (about 4–5 pounds total), trimmed
  • 1 cup bourbon (e.g., Buffalo Trace)
  • ½ cup brown sugar, packed
  • ¼ cup ketchup
  • 2 tablespoons Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper (optional)
  • Salt and freshly ground black pepper to taste
  • 4 ears of fresh corn, husked
  • 1 large jalapeño, seeded and finely chopped (leave seeds for more heat)
  • 1 cup shredded green cabbage
  • ½ cup mayonnaise (vegan mayo optional)
  • 2 tablespoons fresh lime juice
  • 1 tablespoon honey
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 275°F (135°C).
  2. Remove the silver skin from the back of the ribs if attached. Season both sides with salt, pepper, and smoked paprika.
  3. In a medium saucepan over medium heat, combine bourbon, brown sugar, ketchup, Dijon mustard, Worcestershire sauce, and cayenne pepper. Stir occasionally until sugar dissolves and mixture thickens slightly, about 10 minutes. Keep at a gentle simmer without boiling aggressively.
  4. Place each rack of ribs on a large piece of aluminum foil, bone side down. Brush a few tablespoons of the bourbon glaze over the ribs, then tightly wrap the foil around them to seal in moisture.
  5. Place the foil-wrapped ribs on a baking sheet and bake for 2.5 to 3 hours, or until tender and meat pulls away from bones. Use a meat thermometer to check for an internal temperature of about 190°F (88°C).
  6. While ribs bake, preheat grill or grill pan to medium-high. Grill corn, turning occasionally, until kernels develop charred spots and smoky aroma, about 8-10 minutes. Let cool slightly, then cut kernels off the cob.
  7. In a mixing bowl, combine shredded cabbage, chopped jalapeño, mayonnaise, lime juice, honey, salt, and pepper. Stir in charred corn kernels and mix well. Adjust seasoning to taste.
  8. Remove ribs from oven and unwrap carefully. Brush a generous layer of remaining bourbon glaze on both sides. For extra caramelization, place ribs under broiler for 3-5 minutes, watching closely to prevent burning.
  9. Slice ribs between bones, plate with a scoop of charred corn and jalapeño slaw, and serve immediately while warm.

Notes

For best results, do not rush cooking time; low and slow baking ensures tender ribs. Wrap ribs tightly in foil to lock in moisture. When making glaze, keep heat moderate to avoid burning sugars. Brush glaze in layers for sticky finish. Char corn just until blackened spots appear to avoid bitterness. Broil ribs carefully to caramelize glaze without burning. Slaw can be made ahead; add charred corn just before serving. Frozen corn can be used if fresh is unavailable.

Nutrition

Keywords: bourbon glazed ribs, pork ribs recipe, charred corn slaw, barbecue ribs, summer cookout recipe, spicy jalapeño slaw

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