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Sticky Brown Sugar Bourbon Glazed Ribs

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These oven-baked ribs are fall-apart tender with a sticky, caramelized brown sugar bourbon glaze. Made with simple pantry ingredients, they’re perfect for entertaining and disappear fast at any gathering.

Ingredients

Scale
  • 1 rack of pork ribs (about 3–4 pounds), baby back preferred
  • 1 cup brown sugar, packed (dark preferred)
  • 1/2 cup bourbon (e.g., Buffalo Trace or Maker’s Mark)
  • 1/4 cup unsalted butter (4 tablespoons)
  • 4 cloves garlic, minced
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (or to taste)
  • Salt and black pepper to taste (kosher salt preferred)

Instructions

  1. Remove the membrane from the back of the rib rack by sliding a butter knife under it, grabbing with a paper towel, and pulling it off. Pat ribs dry with paper towels.
  2. In a small bowl, combine 2 tablespoons of the brown sugar, smoked paprika, garlic powder, onion powder, cayenne, 1 teaspoon salt, and 1/2 teaspoon black pepper. Sprinkle this dry rub all over the ribs, both sides, and rub it in. Let sit at room temperature for 30 minutes.
  3. Preheat oven to 275°F (135°C). Lay out two large sheets of heavy-duty aluminum foil, overlapping slightly. Place ribs in the center, meat side up, and wrap tightly, crimping edges to seal.
  4. Place wrapped ribs on a baking sheet and bake for 2 1/2 to 3 hours, until meat is tender and pulls back from bone ends by about 1/4 inch.
  5. About 15 minutes before ribs are done, make the glaze: In a small saucepan over medium heat, melt butter. Add minced garlic and cook 30 seconds until fragrant. Add remaining brown sugar (about 3/4 cup), bourbon, apple cider vinegar, and Worcestershire sauce. Whisk together, bring to a gentle simmer, then reduce heat to low. Cook 8-10 minutes, stirring occasionally, until thickened enough to coat the back of a spoon. Remove from heat.
  6. Carefully open foil packet (watch for steam). Transfer ribs to a foil-lined baking sheet. Brush a generous layer of glaze all over the top and sides. Reserve some glaze.
  7. Turn oven to broil. Place ribs about 6 inches from heat and broil 3-4 minutes, watching closely. Remove, brush on another layer of glaze, and broil 2-3 more minutes. Repeat once more for extra sticky ribs.
  8. Let ribs rest 5-10 minutes. Cut into individual ribs with a sharp knife. Serve with remaining glaze on the side.

Notes

Don’t skip removing the membrane for best texture. Watch the broiler closely as brown sugar burns quickly. Let glaze thicken properly before applying. Double the glaze if making two racks. Ribs taste even better the next day. For a non-alcoholic version, substitute bourbon with apple juice or apple cider plus 1 teaspoon vanilla extract.

Nutrition

Keywords: brown sugar bourbon ribs, sticky ribs, oven baked ribs, BBQ ribs, bourbon glazed ribs, easy rib recipe, fall off the bone ribs

Find it online: https://zorbmeal.com/sticky-brown-sugar-bourbon-glazed-ribs-the-best-easy-recipe/