Bourbon-Glazed Baby Back Ribs
Slow-roasted until tender, these baby back ribs are finished with a glossy homemade bourbon glaze that is tangy, gently sweet, and rich with smoky flavor. Repeated layers of glaze caramelize beautifully on the grill or under the broiler, creating an impressive summer main course without relying on bottled barbecue sauce.
Serves: 4-6 | Prep Time: 20 minutes | Cook Time: 3 hours | Total Time: 3 hours 30 minutes
Why You’ll Love It
Slow roasting produces tender, juicy ribs without constant attention.
Bourbon gives the homemade glaze warmth and depth without overwhelming the other flavors.
The tangy-sweet glaze is rich and smoky but contains no chile heat.
The ribs can be finished on the grill or under the broiler.
Both the glaze and the slow-roasted ribs can be prepared ahead for easy summer entertaining.
Ingredients
For the Ribs
2 racks natural, unseasoned baby back ribs, about 4–5 pounds total
1 tablespoon smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1½ teaspoons dry mustard
1 teaspoon freshly ground black pepper
½ teaspoon ground cumin
1 tablespoon olive oil
For the Bourbon Glaze
1 tablespoon olive oil
½ small yellow onion, finely chopped
2 garlic cloves, minced
½ cup bourbon
1 (15-ounce) can No Salt Added tomato sauce
2 tablespoons No Salt Added tomato paste
¼ cup apple cider vinegar
2 tablespoons molasses
2 tablespoons packed dark brown sugar
1 tablespoon dry mustard
1 teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon freshly ground black pepper
Instructions
1. Prepare the Oven
Preheat the oven to 275°F. Line a large rimmed baking sheet with foil and place a wire rack on top.
2. Prepare the Ribs
Pat the ribs dry with paper towels and place them bone-side up.
Slide a thin knife beneath the membrane covering the bones to loosen one end. Grip the loosened membrane with a paper towel and pull it away from each rack.
3. Season the Ribs
In a small bowl, combine the smoked paprika, garlic powder, onion powder, dry mustard, black pepper, and cumin.
Rub the ribs lightly with the olive oil, then coat both sides evenly with the spice mixture.
4. Slowly Roast the Ribs
Arrange the ribs meat-side up on the prepared wire rack. Cover the baking sheet tightly with foil.
Roast for 2½–3 hours, or until the ribs bend easily and the meat has pulled back slightly from the ends of the bones. The ribs should be tender but not falling apart.
5. Sauté the Aromatics
While the ribs roast, heat the olive oil in a medium saucepan over medium heat.
Add the onion and cook for 5–6 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds, stirring constantly.
6. Add the Bourbon
Remove the saucepan from the heat before adding the bourbon. Return the pan to medium heat and bring the bourbon mixture to a gentle simmer.
Cook for 5–7 minutes, stirring occasionally, until the bourbon has reduced by approximately half.
7. Make the Bourbon Glaze
Stir in the tomato sauce, tomato paste, apple cider vinegar, molasses, brown sugar, dry mustard, smoked paprika, onion powder, and black pepper.
Bring the mixture to a gentle simmer. Reduce the heat to low and cook uncovered for 20–25 minutes, stirring occasionally, until thickened and glossy.
For a smooth glaze, carefully blend it with an immersion blender. Set aside approximately ½ cup of glaze in a clean bowl for serving.
8. Glaze the Ribs
Remove the ribs from the oven and carefully discard the top sheet of foil.
Brush the ribs generously with bourbon glaze.
9. Finish the Ribs
To finish on the grill, heat the grill to medium.
Place the ribs meat-side down and grill for 2–3 minutes. Turn the ribs, brush the meat side with additional glaze, and cook for 2 minutes. Repeat with another thin layer of glaze, cooking until the exterior is glossy and caramelized.
To finish under the broiler, set the broiler to high and position the ribs approximately 6 inches from the heat. Broil for 2–3 minutes, then brush with another layer of glaze. Broil for an additional 1–2 minutes, watching closely, until bubbling and caramelized.
10. Rest and Serve
Transfer the ribs to a cutting board and let them rest for 10 minutes.
Slice between the bones and serve with the reserved bourbon glaze.
Cook’s Notes
Choose natural, unseasoned ribs that have not been injected with or enhanced by a sodium solution.
Always remove the saucepan from the heat before adding the bourbon. Never pour alcohol directly from the bottle near an open flame.
For an alcohol-free version, replace the bourbon with ⅓ cup unsweetened apple juice and 2 tablespoons water.
Apply several thin layers of glaze so they caramelize without burning. Watch the ribs closely during the final grilling or broiling stage.
Make Ahead
The bourbon glaze may be prepared and refrigerated in an airtight container for up to 5 days.
The ribs may be slow-roasted one day ahead. Let them cool, then cover and refrigerate. Bring them to room temperature before glazing and finishing on the grill or under the broiler.
Storage
Refrigerate leftover ribs in an airtight container for up to 4 days. Store any remaining bourbon glaze separately.
Reheat the ribs, covered, in a 300°F oven until warmed through. Brush with additional glaze and finish briefly under the broiler to restore the caramelized exterior.
The bourbon glaze may be frozen for up to 3 months.
Complete the Meal
Serve these bourbon-glazed ribs with Grilled Corn and Tri-color Bean Salad for a colorful summer meal.