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Tender Bourbon-Glazed BBQ Pork Ribs Recipe Easy Fall-Off-The-Bone Goodness

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This recipe delivers tender, fall-off-the-bone pork ribs with a sweet, smoky bourbon glaze that caramelizes beautifully. Perfect for backyard cookouts and comfort food cravings.

Ingredients

Scale
  • 2 racks of baby back ribs (about 3 to 3.5 pounds / 1.4 to 1.6 kg total)
  • Dry rub:
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • ½ teaspoon cayenne pepper (optional)
  • Bourbon glaze:
  • ½ cup bourbon whiskey
  • ½ cup ketchup
  • ¼ cup apple cider vinegar
  • ¼ cup brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Olive oil or neutral oil (for prepping the ribs)
  • Aluminum foil (for wrapping ribs during cooking)

Instructions

  1. Preheat your oven to 275°F (135°C) or prepare your grill for indirect heat at the same temperature.
  2. Remove the thin silver skin membrane from the back of each rack of ribs using a paper towel for grip.
  3. Pat the ribs dry with paper towels and lightly brush both sides with olive oil.
  4. Combine all dry rub ingredients in a bowl and generously coat both sides of the ribs with the rub, pressing it in well.
  5. Place each rack on a large sheet of aluminum foil, meat side up, and wrap tightly to form a sealed packet.
  6. Place foil-wrapped ribs on a baking sheet or grill grates away from direct heat and cook for 2.5 to 3 hours until tender.
  7. While ribs cook, whisk together bourbon, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, minced garlic, salt, and pepper in a small saucepan.
  8. Simmer the glaze over medium heat for 10-15 minutes until thickened and glossy, stirring occasionally.
  9. Carefully unwrap the ribs and brush the bourbon glaze generously over the meat.
  10. Place ribs back in the oven or on indirect grill heat uncovered at 400°F (200°C) for 10-15 minutes until the glaze caramelizes, watching closely to avoid burning.
  11. Let ribs rest for 5 minutes after cooking, then slice between the bones and serve with extra glaze on the side.

Notes

Remove the membrane from ribs for tenderness. Cook low and slow at 275°F for 2.5 to 3 hours. Apply bourbon glaze at the end to avoid burning. Rest ribs 5 minutes before serving. For gluten-free, use certified gluten-free Worcestershire sauce and ketchup. Can substitute bourbon with apple juice or peach nectar for non-alcoholic version. Leftovers keep well refrigerated for 3 days or frozen for up to 3 months.

Nutrition

Keywords: BBQ pork ribs, bourbon glaze, fall-off-the-bone ribs, barbecue, smoked ribs, easy ribs recipe, backyard cookout, comfort food

Find it online: https://clunkcook.com/tender-bourbon-glazed-bbq-pork-ribs-recipe-easy-fall-off-the-bone-goodness/