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Sticky Brown Sugar Bourbon Glazed Ribs

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These oven-baked ribs are fall-off-the-bone tender with a sweet, boozy, and sticky glaze. A foolproof recipe that delivers impressive results without a smoker, perfect for game day or a special dinner.

Ingredients

Scale
  • 2 racks baby back ribs (about 4–5 lbs total)
  • 1 cup light brown sugar, packed
  • 1/2 cup bourbon
  • 1/4 cup apple cider vinegar
  • 3 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt, plus more for seasoning the ribs
  • Your favorite barbecue rub (optional)

Instructions

  1. Prep the Ribs (15 minutes): Remove the thin, silvery membrane from the back of each rib rack. Pat the ribs dry with paper towels. Season generously on all sides with salt, pepper, and your favorite barbecue rub, if using. Let them sit at room temperature for 30 minutes while you preheat the oven.
  2. Create the Steaming Environment (5 minutes): Preheat your oven to 300°F (150°C). Tear off two large sheets of heavy-duty aluminum foil, big enough to fully wrap each rack. Place a rack in the center of each sheet.
  3. The Low-and-Slow Bake (2 hours): Wrap each rack tightly in the foil, creating a sealed packet. Place the foil packets on a large rimmed baking sheet. Bake for 2 hours. The ribs will be very tender but not yet falling off the bone.
  4. Make the Glaze (10 minutes): While the ribs bake, combine the brown sugar, bourbon, apple cider vinegar, tomato paste, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, cayenne, and black pepper in a small saucepan. Whisk everything together over medium heat. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook for 5-7 minutes, stirring occasionally, until it thickens slightly and becomes glossy. Remove from heat and set aside.
  5. Unwrap and Glaze (15 minutes): Carefully remove the ribs from the oven. Increase the oven temperature to 400°F (200°C). Open the foil packets carefully. Discard the foil and the rendered juices. Place the ribs back on the baking sheet, meaty side up. Brush a generous, thick layer of the glaze all over the top and sides of the ribs.
  6. The Caramelization (10-12 minutes): Return the glazed ribs to the oven and bake uncovered for 10 minutes. Remove them from the oven and brush on another thick layer of the glaze. Switch the oven to the broil setting. Broil the ribs for 2-3 minutes, watching them carefully, until the glaze is bubbling, sticky, and starting to char in spots.
  7. Rest and Slice (10 minutes): Remove the ribs from the oven and let them rest on the baking sheet for 10 minutes. Slice the racks between the bones and serve immediately with any remaining glaze on the side.

Notes

Don’t skip removing the silver skin from the ribs. For extra smoke flavor, add 1 teaspoon of liquid smoke to the glaze. The glaze can be made up to 3 days in advance and stored in the refrigerator. Leftover ribs can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 300°F (150°C) for 10-15 minutes, covered loosely with foil.

Nutrition

Keywords: ribs, brown sugar, bourbon, glazed ribs, oven-baked ribs, sticky ribs, game day food, BBQ ribs

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