Bourbon-Glazed Baby Back Ribs

Baby back ribs make great finger food for a game-day celebration. For this recipe we made a simple wet rub with bourbon and baked the ribs in a slow oven. Once they were fall-off-the-bone tender, we added a quick homemade, bourbon-spiked barbecue sauce (recipe included) and finished them off under the broiler.

Bourbon-Glazed Baby Back Ribs
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  • Ingredients:
  • 1-1/2 to 2 lbs baby back ribs (one rack)
  • 3 tablespoons light brown sugar
  • 2 teaspoons onion powder
  • 1 teaspoon garlic salt
  • 2 teaspoons paprika
  • 1/4 to 1/2 teaspoon cayenne
  • 2 teaspoons bourbon
  • Quick Bourbon Barbecue Sauce (see recipe below)

Preparation:
Preheat the oven to 300°F and position a rack in the center. Line a shallow roasting pan with heavy-duty aluminum foil and spray with nonstick spray.

In a small bowl, combine the sugar, onion powder, garlic salt, paprika, cayenne and bourbon to form a paste. Spread about 1/3 of the mixture on the underside of the ribs and spread the remaining 2/3 evenly over the meaty side. Arrange on the prepared roasting pan, meaty side up. Cover tightly with another sheet of foil and bake for 2 hours.

Remove the ribs from the oven. Position a rack 6-inches below the broiler and set the control to broil. Brush both sides of the ribs with the Bourbon Barbecue Sauce and broil them just until the sauce caramelizes on the ribs, 2 to 3 minutes. Be sure to watch them carefully because the sugar in the sauce can burn very quickly.

Transfer to a cutting board and slice the ribs between the bones. Serve with any remaining barbecue sauce.

Makes 6 appetizer servings (can easily be doubled)

  • Bourbon Barbecue Sauce
  • 1/2 cup ketchup
  • 2 tablespoons sugar
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • 1/2 to 1 teaspoon hot sauce (optional)
  • 1/4 cup bourbon
  • 1 tablespoon butter

In a small saucepan, combine the ketchup, sugar, honey, apple cider vinegar and hot sauce over medium heat. Cook until the sugar has dissolved, then add the bourbon. Continue cooking, stirring frequently, until the mixture is thick and bubbly, 4 to 5 minutes. Stir in the butter until smooth.

Makes about 3/4 cup

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comments & replies

2 comments ~

If you're going to pig out, these sound like the recipe to splurge on! Yummy...

These sound delicious! I have a rack waiting in the fridge I'll try them tonight for dinner.

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