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Flavorful Smoked Baby Back Ribs Recipe with Easy Bourbon BBQ Glaze

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Tender, smoky baby back ribs with a sweet and tangy bourbon BBQ glaze, perfect for casual get-togethers and backyard gatherings.

Ingredients

Scale
  • 2 racks baby back ribs (about 3–4 pounds), trimmed and membrane removed
  • Dry rub:
  • 2 tablespoons smoked paprika
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder (optional)
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • Bourbon BBQ glaze:
  • ½ cup bourbon (e.g., Maker’s Mark)
  • ½ cup ketchup
  • ¼ cup packed brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • Salt and pepper to taste
  • Wood chips for smoking (hickory or applewood)

Instructions

  1. Remove the membrane from the back of the ribs and pat dry with paper towels.
  2. Mix all dry rub ingredients in a bowl and rub generously on both sides of the ribs. Let sit at room temperature for 30 minutes.
  3. Preheat smoker to 225°F (107°C). Add soaked wood chips to smoker box or hot coals.
  4. Place ribs bone-side down on smoker grate and smoke for about 3 hours, spritzing every 45 minutes with apple juice or water.
  5. While ribs smoke, combine bourbon, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, cayenne, salt, and pepper in a saucepan. Simmer over medium heat for 10-15 minutes until slightly thickened.
  6. After 3 hours, wrap ribs tightly in aluminum foil and return to smoker for another 1 to 1.5 hours.
  7. Unwrap ribs, brush bourbon BBQ glaze generously on both sides, and return to smoker uncovered for 30 minutes to caramelize glaze.
  8. Check ribs reach internal temperature of about 195°F (90°C) and meat pulls back from bones.
  9. Let ribs rest for 10 minutes before slicing between the bones and serving.

Notes

Remove the membrane for tenderness. Spritz ribs every 45 minutes to keep moist but avoid washing off rub. Wrap ribs in foil to tenderize but don’t wrap too tightly to maintain bark. Use a meat thermometer to ensure perfect doneness. The bourbon BBQ glaze can be made ahead and warmed before use. For non-alcoholic glaze, substitute bourbon with apple juice or peach nectar. Oven method can be used if no smoker is available.

Nutrition

Keywords: smoked ribs, baby back ribs, bourbon BBQ glaze, smoked paprika, barbecue, grilling, smoking, bourbon sauce, easy ribs, backyard BBQ

Find it online: https://lucydishes.com/flavorful-smoked-baby-back-ribs-recipe-with-easy-bourbon-bbq-glaze/