Print

Flavorful Maple Bourbon BBQ Ribs Recipe Easy Fall-Off-The-Bone Tender

maple bourbon bbq ribs - featured image
Print Recipe

This recipe delivers fall-off-the-bone tender pork baby back ribs with a sweet and smoky maple bourbon glaze, perfect for cozy fall gatherings and weekend cookouts.

Ingredients

Scale
  • 2 racks pork baby back ribs (about 4 pounds / 1.8 kg), trimmed of excess fat
  • 1/3 cup (80 ml) real maple syrup
  • 1/4 cup (60 ml) bourbon whiskey
  • 1/4 cup (50 g) packed brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder (optional)
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • 1/2 cup (120 ml) water

Instructions

  1. Preheat your oven to 275°F (135°C).
  2. Remove the silver skin membrane from the back of the ribs if not already removed.
  3. In a small bowl, combine smoked paprika, garlic powder, onion powder, chili powder, salt, black pepper, and brown sugar. Rub this mixture evenly over both sides of the ribs.
  4. Heat olive oil in a large skillet over medium-high heat. Sear the ribs for 2-3 minutes per side until golden crust forms.
  5. Place ribs meat side up in a roasting pan. Pour water and apple cider vinegar into the pan, then tightly cover ribs with aluminum foil.
  6. Braise ribs in the oven for 2.5 to 3 hours until tender and meat starts pulling away from the bone.
  7. While ribs braise, combine maple syrup, bourbon, and a pinch of salt in a small saucepan over medium heat. Simmer gently for 10-12 minutes until slightly thickened, stirring occasionally.
  8. Remove ribs from oven and discard foil. Brush ribs generously with maple bourbon sauce on both sides.
  9. Finish ribs on a hot grill or under the broiler for 5-7 minutes per side, basting again halfway through. Watch closely to avoid burning.
  10. Let ribs rest for 5 minutes before cutting between bones and serving with extra sauce.

Notes

Remove the silver skin membrane for better flavor penetration and tenderness. Sear ribs before braising to add depth of flavor. Keep glaze simmering temperature low to avoid bitterness. Brush glaze just before finishing on grill or broiler to prevent burning. Rest ribs after cooking to redistribute juices. Slow cooker braising is an alternative method.

Nutrition

Keywords: maple bourbon ribs, BBQ ribs, fall-off-the-bone ribs, maple glaze, bourbon BBQ sauce, easy ribs recipe, fall recipes, smoky ribs

Find it online: https://gleamgulp.com/flavorful-maple-bourbon-bbq-ribs-recipe-easy-fall-off-the-bone-tender/