If you’re looking for some great finger food for your next game-day celebration, our bourbon-glazed baby back ribs are a deliciously good choice.

Closeup of oven-roasted baby back ribs, sliced and glazed with bourbon barbecue sauce.

Cooked from start to finish in the oven, this rib recipe is easy to make any time of year and requires very little hands-on time.

How To Make Oven-Baked Baby Back Ribs

  • Start by preparing a wet rub made with bourbon, sugar, and spices, coat both sides of the ribs and bake them, tightly covered to seal in the flavor and prevent them from drying out.
  • While the ribs bake, make the barbecue sauce by combining ketchup, brown sugar, cider vinegar, bourbon, butter and a dash of hot sauce in a saucepan until thickened.
  • After about two hours the ribs will be fall-off-the bone tender, juicy and ready to be glazed with that yummy bourbon-spiked sauce and finished under the broiler.

You can use this easy method for making oven-baked ribs with any combination of spices in the rub and a variety of homemade or store-bought barbecue sauces.

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Bourbon-Glazed Baby Back Ribs

Bourbon-Glazed Baby Back Ribs

4.7 from 3 votes
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If you’re looking for some great finger food for your next game-day celebration, our bourbon-glazed baby back ribs are a deliciously good choice.


  • 1 rack bone-in baby back pork ribs
  • 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

For the 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


  • 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 them on the prepared roasting pan, meaty side up. Cover tightly with another sheet of foil and bake for 2 hours.
  • While the ribs bake, prepare the barbecue sauce. 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.
  • Remove the ribs from the oven, reposition the 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, about 2 minutes. Be sure to watch them carefully because the sugar in the sauce can burn very quickly.
  • Transfer to a cutting board and let rest for 10 minutes before slicing the ribs between the bones. Serve with any remaining barbecue sauce.
Calories: 199kcal, Carbohydrates: 29g, Protein: 3g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Cholesterol: 17mg, Sodium: 735mg, Fiber: 1g, Sugar: 25g
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