Print

Best Sticky Bourbon Brown Sugar Ribs Recipe

sticky bourbon brown sugar ribs - featured image
Print Recipe

These sticky brown sugar bourbon glazed ribs are sweet, smoky, and just boozy enough to keep things interesting. The oven does most of the work, and the final broil creates a caramelized crust that’s next-level.

Ingredients

Scale
  • 2 tablespoons brown sugar (packed, dark or light works)
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt (kosher salt recommended)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (optional, for heat)
  • 2 racks baby back ribs (about 4–5 pounds total, or use St. Louis-style spareribs)
  • 1/2 cup apple juice
  • 2 tablespoons apple cider vinegar
  • 1/2 cup bourbon (decent quality, like Bulleit or Maker’s Mark)
  • 1/2 cup brown sugar (packed)
  • 1/4 cup soy sauce (low-sodium recommended)
  • 1/4 cup ketchup
  • 2 tablespoons honey
  • 2 cloves garlic (minced, or 1 teaspoon garlic powder)
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon smoked paprika

Instructions

  1. Prep the Ribs: Remove the membrane from the back of each rib rack. Trim excess fat. Pat ribs dry with paper towels.
  2. Apply the Dry Rub: Mix brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper in a small bowl. Sprinkle generously over both sides of ribs, pressing in. Wrap in plastic wrap or place in a zip-top bag and refrigerate for at least 1 hour (overnight preferred).
  3. Slow Bake the Ribs: Preheat oven to 275°F (135°C). Place ribs on a wire rack set inside a foil-lined baking sheet. Pour apple juice and apple cider vinegar into the bottom of the pan (not over ribs). Cover tightly with aluminum foil and bake for 2.5 to 3 hours, until meat pulls back from bones and a knife slides in easily.
  4. Make the Sticky Bourbon Glaze: In a small saucepan, combine bourbon, brown sugar, soy sauce, ketchup, honey, minced garlic, Worcestershire sauce, and smoked paprika. Bring to a simmer over medium heat, stirring occasionally. Reduce heat to low and let bubble gently for 8-10 minutes until thickened slightly. Set aside.
  5. Glaze and Caramelize: Remove foil from ribs. Brush a generous layer of glaze over the top and sides. Turn oven to broil (high heat) and move rack to top position. Broil for 3-5 minutes, watching closely. Remove, brush on another coat of glaze, and broil for another 2-3 minutes. Repeat for an extra-thick glaze if desired.
  6. Rest and Serve: Let ribs rest for 5 minutes after broiling. Slice between bones, brush with remaining glaze, and serve hot.

Notes

Don’t skip removing the membrane. Watch the broiler closely to prevent burning. Let ribs rest after baking before glazing. For a smoky flavor, cook on a grill at 250°F (120°C) for 3-4 hours, then glaze over direct heat. The glaze can be made up to a week ahead and stored in the fridge.

Nutrition

Keywords: sticky bourbon brown sugar ribs, baby back ribs, bourbon glaze, barbecue ribs, oven baked ribs, game day recipe, summer cookout

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