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Flavorful Bourbon BBQ Ribs Recipe with Easy Homemade Dry Rub

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Tender, juicy pork baby back ribs coated with a homemade dry rub and finished with a warm, subtle bourbon glaze. This recipe offers a perfect balance of smoky, sweet, and savory flavors that make these ribs a crowd-pleaser.

Ingredients

Scale
  • 2 racks pork baby back ribs (3–4 pounds / 1.4–1.8 kg), membrane removed
  • 1/4 cup (50 grams) brown sugar, packed
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon kosher salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon ground cumin
  • 1/4 cup (60 ml) bourbon
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 2 tablespoons tomato paste
  • 1/4 cup (60 ml) water

Instructions

  1. Preheat your oven to 275°F (135°C).
  2. Remove the silver skin membrane from the bone side of the ribs and pat dry with paper towels.
  3. In a bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, cayenne pepper (if using), and cumin. Stir well to blend.
  4. Generously coat both sides of the ribs with the dry rub, pressing it into the meat. Let the ribs sit for 15 minutes to let the spices settle.
  5. Place the ribs on a large piece of foil, meaty side up, and wrap tightly to seal in moisture. Double-wrap if needed.
  6. Place the wrapped ribs on a baking sheet or pan and bake for 2.5 to 3 hours until tender and the internal temperature reaches about 190°F (88°C).
  7. While ribs bake, whisk together bourbon, apple cider vinegar, honey, tomato paste, and water in a small saucepan. Simmer on medium-low for 10-15 minutes until slightly thickened, stirring frequently.
  8. Remove ribs from oven and unwrap carefully. Brush the bourbon glaze on both sides generously.
  9. Set oven to broil. Place ribs under the broiler for 3-5 minutes to caramelize the glaze, watching closely to avoid burning. Flip ribs, glaze the other side, and broil another 3-5 minutes.
  10. Let ribs rest for 5-10 minutes before slicing between the bones. Serve warm.

Notes

Remove the membrane from ribs for tenderness. Cook low and slow at 275°F for best results. Watch ribs carefully under the broiler to avoid burning the glaze. Rest ribs before slicing to keep them juicy. Substitute bourbon with apple juice or brewed tea for a non-alcoholic version. For a smoky finish, finish on a grill instead of broiler.

Nutrition

Keywords: bourbon BBQ ribs, homemade dry rub, baby back ribs, barbecue ribs, easy ribs recipe, smoky ribs, sweet and savory ribs

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