Print

Savory Honey Bourbon Glazed Ribs

honey bourbon glazed ribs - featured image
Print Recipe

Tender baby back ribs slow-cooked and glazed with a sticky honey bourbon sauce layered with a smoky homemade BBQ sauce for a rich, flavorful, and crowd-pleasing dish.

Ingredients

Scale
  • 2 racks of baby back ribs (about 2.5 to 3 pounds each)
  • Salt and freshly ground black pepper (to season)
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ cup honey (raw or clover honey)
  • ¼ cup good-quality bourbon
  • 2 tablespoons unsalted butter
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon cayenne pepper (optional)
  • 1 cup ketchup
  • ¼ cup molasses
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • Salt and black pepper to taste

Instructions

  1. Remove the silver skin membrane from the back of the ribs by sliding a butter knife underneath and pulling it off with a paper towel. Season both sides generously with salt, pepper, smoked paprika, garlic powder, and onion powder.
  2. Preheat your oven to 275°F (135°C) or prepare a two-zone fire on your grill with one side high and the other low for indirect cooking.
  3. Place ribs bone-side down on a wire rack over a baking sheet. Cook in the oven or on the cooler side of the grill for 2.5 to 3 hours, checking tenderness after 2 hours by gently poking with a fork.
  4. While ribs cook, make the smoky BBQ sauce: sauté onions and garlic in a saucepan over medium heat until soft. Add ketchup, molasses, Worcestershire sauce, smoked paprika, cumin, chili powder, salt, and pepper. Simmer on low for 15-20 minutes, stirring occasionally until thickened.
  5. Prepare the honey bourbon glaze in a separate small saucepan by combining honey, bourbon, butter, apple cider vinegar, and cayenne pepper (if using). Warm gently until butter melts and ingredients meld, about 5 minutes. Avoid boiling.
  6. At the 2-hour mark, brush ribs with the honey bourbon glaze every 15 minutes during the last 45 minutes of cooking to build a sticky, glossy finish.
  7. For the last 10 minutes, brush on a generous layer of smoky BBQ sauce to add complexity and slight char if finishing on the grill or under the broiler.
  8. Remove ribs from heat and let rest for 10 minutes to allow juices to redistribute. Slice between bones and serve with extra smoky BBQ sauce on the side.

Notes

Remove the membrane for tender ribs. Cook low and slow at 275°F (135°C) for best results. Brush glaze multiple times to build flavor layers. Use a meat thermometer aiming for 190°F internal temperature. Finish on grill or broiler for caramelization if desired. Store leftovers wrapped tightly in foil in fridge up to 3 days or freeze up to 3 months.

Nutrition

Keywords: honey bourbon ribs, BBQ ribs, smoky ribs, glazed ribs, baby back ribs, bourbon glaze, homemade BBQ sauce, slow cooked ribs

Find it online: https://realityeats.com/savory-honey-bourbon-glazed-ribs-recipe-easy-smoky-bbq-sauce-guide/