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Tender Whiskey Maple Glazed Baby Back Ribs Easy Oven-Baked Recipe for Perfect Flavor

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These oven-baked baby back ribs are coated in a rich, sticky whiskey maple glaze that delivers tender, fall-off-the-bone texture and a perfect balance of smoky warmth and sweet depth.

Ingredients

Scale
  • 2 racks baby back ribs (about 2 to 2.5 pounds or 900 to 1100 grams), trimmed of excess fat and silver skin removed
  • 1/2 cup whiskey (bourbon or rye recommended)
  • 1/2 cup pure maple syrup (100% pure)
  • 1/4 cup brown sugar (packed, about 50 grams)
  • 2 tablespoons tomato paste (about 30 grams)
  • 2 tablespoons apple cider vinegar (30 ml)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 1 tablespoon olive oil (15 ml)

Instructions

  1. Prep the ribs (15 minutes): Remove the thin silver membrane on the back of the ribs by slipping a knife under it and pulling it off. Pat ribs dry and season both sides with salt, pepper, garlic powder, onion powder, and smoked paprika. Set aside.
  2. Make the whiskey maple glaze (15 minutes): In a medium saucepan over medium heat, combine whiskey, maple syrup, brown sugar, tomato paste, and apple cider vinegar. Stir occasionally and bring to a gentle simmer. Cook for 10-12 minutes until glaze thickens slightly. Remove from heat and cool slightly.
  3. Preheat oven & wrap ribs (10 minutes): Preheat oven to 275°F (135°C). Place each rib rack on a large sheet of foil, meat side up. Brush a thin layer of olive oil over ribs. Wrap foil tightly around ribs, sealing edges.
  4. Bake low and slow (2 hours): Place wrapped ribs on a baking sheet and bake for about 2 hours. Optionally preheat broiler after 1.5 hours.
  5. Glaze and broil (10 minutes): Remove ribs from oven and unwrap. Brush glaze generously on both sides. Broil ribs 3-5 minutes per side until glaze bubbles and caramelizes, flipping and glazing again halfway through.
  6. Rest and serve (5 minutes): Let ribs rest a few minutes before slicing between bones to redistribute juices.

Notes

Remove the silver membrane for tenderness. Wrap ribs tightly in foil to lock in moisture. Watch broiler closely to avoid burning glaze. Glaze can be made ahead and warmed before use. For gluten-free, verify tomato paste and whiskey labels. Can substitute whiskey with bourbon or non-alcoholic options like apple juice.

Nutrition

Keywords: baby back ribs, whiskey maple glaze, oven-baked ribs, tender ribs, easy ribs recipe, fall-off-the-bone ribs, whiskey glaze, maple syrup ribs

Find it online: https://bitefuljoy.com/tender-whiskey-maple-glazed-baby-back-ribs-easy-oven-baked-recipe-for-perfect-flavor/