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Savory Smoked Baby Back Ribs Recipe with Sticky Bourbon Glaze

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Tender, smoky baby back ribs with a sticky bourbon glaze that balances sweetness and smokiness, perfect for BBQ lovers and gatherings.

Ingredients

Scale
  • 2 racks baby back ribs (3–4 pounds)
  • Dry Rub:
  • – 1/4 cup brown sugar (dark or light)
  • – 1 tablespoon paprika (smoked if possible)
  • – 1 teaspoon garlic powder
  • – 1 teaspoon onion powder
  • – 1/4 teaspoon cayenne pepper (adjust to taste)
  • – 1 teaspoon salt
  • – 1/2 teaspoon black pepper
  • Sticky Bourbon Glaze:
  • – 1/2 cup bourbon whiskey
  • – 1/2 cup packed brown sugar
  • – 1/4 cup honey
  • – 2 tablespoons apple cider vinegar
  • – 1/4 cup ketchup
  • – 1 tablespoon Dijon mustard
  • – 1 teaspoon Worcestershire sauce
  • – Crushed red pepper flakes (optional)
  • Wood chips for smoking (hickory or applewood)

Instructions

  1. Trim the ribs by removing the silver skin membrane on the underside using a paper towel to grip and pull it off gently. (10 minutes)
  2. Mix brown sugar, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a bowl. Rub the mixture generously over both sides of the ribs. (5 minutes)
  3. Preheat smoker or grill to 225°F (107°C). Add soaked wood chips to the smoker box or directly on coals for indirect heat. (15-20 minutes)
  4. Place ribs bone side down on grill grates away from direct heat. Smoke for 2 to 2.5 hours, maintaining steady temperature and keeping smoker closed as much as possible.
  5. While ribs smoke, whisk bourbon, brown sugar, honey, apple cider vinegar, ketchup, Dijon mustard, Worcestershire sauce, and optional red pepper flakes in a saucepan. Simmer on low heat until slightly thickened, about 10-15 minutes. (15 minutes)
  6. After initial smoke, wrap ribs tightly in aluminum foil and place back on smoker for 1 to 1.5 hours to tenderize and meld flavors.
  7. Unwrap ribs carefully, brush sticky bourbon glaze generously on both sides. Return ribs to smoker or grill uncovered for 20-30 minutes to let glaze set and caramelize.
  8. Let ribs rest for 10 minutes before slicing between bones to redistribute juices.

Notes

Remove the membrane for better flavor penetration. Maintain consistent smoker temperature around 225°F. Wrap ribs halfway through cooking to keep moist. Apply glaze only in the last 20-30 minutes to avoid burning. Let ribs rest before slicing. Spritz with apple juice or water if ribs dry out during smoking.

Nutrition

Keywords: baby back ribs, smoked ribs, bourbon glaze, BBQ ribs, sticky glaze, smoked pork, barbecue, grilling, bourbon ribs

Find it online: https://flurpchef.com/savory-smoked-baby-back-ribs-recipe-with-sticky-bourbon-glaze-perfect-for-bbq-lovers/