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Best Sticky Brown Sugar Bourbon Glazed Baby Back Ribs

sticky brown sugar bourbon glazed baby back ribs - featured image
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These sticky brown sugar bourbon glazed baby back ribs are tender, fall-off-the-bone, and coated in a sweet, smoky, and boozy glaze. Perfect for any occasion, from summer cookouts to game day spreads.

Ingredients

Scale
  • 2 racks baby back ribs (about 4–5 pounds total)
  • 2 tablespoons brown sugar (packed)
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • 1/2 cup bourbon
  • 1/2 cup brown sugar (packed)
  • 1/4 cup honey
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic (minced)
  • Fresh parsley or chives (chopped, for garnish)
  • Sesame seeds (for garnish)

Instructions

  1. Preheat your oven to 300°F (150°C). Line a large baking sheet with aluminum foil.
  2. Pat the ribs dry with paper towels. Remove the silver skin from the back if desired.
  3. In a small bowl, combine 2 tablespoons brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using). Rub this mixture all over both racks of ribs.
  4. Place the ribs on the prepared baking sheet, meaty side up. Cover tightly with aluminum foil. Bake for 2 hours.
  5. While the ribs bake, make the glaze: In a small saucepan, combine bourbon, 1/2 cup brown sugar, honey, apple cider vinegar, Worcestershire sauce, Dijon mustard, and minced garlic. Bring to a simmer over medium heat, then reduce heat to low and simmer for 8-10 minutes until thickened.
  6. After 2 hours, remove the ribs from the oven and increase oven temperature to 400°F (200°C). Uncover the ribs and brush a generous layer of glaze over the tops.
  7. Return the ribs to the oven, uncovered, for 10-15 minutes. Repeat glazing 2-3 more times until the ribs are sticky, dark, and caramelized.
  8. Let the ribs rest for 5-10 minutes before slicing. Cut between the bones and serve with any remaining glaze. Garnish with parsley or chives and sesame seeds if desired.

Notes

Don’t rush the glazing step; each layer builds stickiness. If the glaze starts to burn on edges, brush less or rotate the pan. Use a meat thermometer to check doneness (190-203°F). Let ribs rest before slicing.

Nutrition

Keywords: baby back ribs, bourbon glaze, brown sugar, sticky ribs, oven-baked ribs, pork ribs

Find it online: https://gleamgulp.com/best-sticky-brown-sugar-bourbon-glazed-baby-back-ribs/