Print

Savory Star-Spangled BBQ Glazed Ribs Recipe with Easy Bourbon Sauce

bbq glazed ribs - featured image
Print Recipe

Sticky, caramelized baby back pork ribs glazed with a bold bourbon BBQ sauce, slow roasted to tender perfection. This recipe balances sweet, smoky, and tangy flavors for a crowd-pleasing summer cookout dish.

Ingredients

Scale
  • 2 racks of baby back pork ribs (about 2.5 pounds or 1.1 kg each)
  • Salt and freshly ground black pepper
  • 1 tablespoon smoked paprika (optional)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup (240 ml) bourbon whiskey
  • 1 cup (240 ml) ketchup
  • ½ cup (120 ml) brown sugar, packed
  • ¼ cup (60 ml) apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon crushed red pepper flakes (optional)
  • Chopped fresh parsley or chives (optional garnish)
  • Extra bourbon BBQ sauce for serving (optional)

Instructions

  1. Prep the ribs (15 minutes): Remove the silver skin membrane from the back of the ribs. Season both sides generously with salt, pepper, smoked paprika, garlic powder, and onion powder. Let sit at room temperature.
  2. Make the bourbon BBQ glaze (15 minutes): In a medium saucepan over medium heat, combine bourbon, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, minced garlic, and red pepper flakes if using. Stir and bring to a gentle simmer. Reduce heat to low and simmer uncovered for 12–15 minutes until thickened, stirring occasionally.
  3. Slow roast the ribs (1.5 hours): Preheat oven to 275°F (135°C). Place ribs on a foil-lined baking sheet or roasting pan. Tent loosely with aluminum foil and roast for about 1 hour 30 minutes until tender and meat pulls away from bones (internal temp ~190°F/88°C).
  4. Apply the bourbon glaze (10 minutes): Remove ribs from oven and increase temperature to 425°F (220°C). Brush ribs generously with bourbon glaze. Return ribs uncovered to oven for 10 minutes to caramelize glaze, watching carefully to avoid burning.
  5. Final touches and rest (5 minutes): Remove ribs from oven and let rest for 5 minutes before slicing.
  6. Serve: Slice between bones, garnish with chopped parsley or chives if desired, and serve with extra bourbon BBQ sauce.

Notes

Remove the silver skin membrane for tender ribs. Simmer bourbon glaze separately to thicken and mellow alcohol. Slow and low roasting is key for fall-off-the-bone texture. Watch glaze carefully during caramelizing to prevent burning. For gluten-free, verify Worcestershire sauce and ketchup labels. Can substitute bourbon with apple juice and vanilla extract for non-alcoholic version.

Nutrition

Keywords: BBQ ribs, bourbon sauce, baby back ribs, grilled ribs, slow roasted ribs, summer cookout, smoky ribs, bourbon glaze

Find it online: https://goldensimmer.com/savory-star-spangled-bbq-glazed-ribs-recipe-with-easy-bourbon-sauce/