Print

Flavorful Smoked Paprika Baby Back Ribs Recipe with Easy Honey Bourbon Glaze

smoked paprika baby back ribs - featured image
Print Recipe

Tender baby back ribs with a smoky paprika rub and a sweet, warm honey bourbon glaze, finished under the broiler for a caramelized edge. Perfect for a comforting, flavorful meal without the fuss of a full smoker.

Ingredients

Scale
  • 2 racks baby back ribs (about 4 to 5 pounds total), trimmed of excess fat and silver skin
  • 2 tablespoons smoked paprika
  • 2 tablespoons brown sugar, packed
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup honey (about 3.7 tablespoons or 110 grams)
  • 1/4 cup bourbon (60 ml)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons unsalted butter, melted

Instructions

  1. Preheat your oven to 275°F (135°C).
  2. Remove the silver skin from the back of the ribs by sliding a knife under the membrane and peeling it off. Pat the ribs dry with paper towels.
  3. In a bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, cayenne pepper (if using), kosher salt, and black pepper. Stir well.
  4. Rub the spice mix evenly over both sides of the ribs. Let them sit at room temperature for 20-30 minutes if possible.
  5. Place a wire rack inside a rimmed baking sheet and lay the ribs on top, bone side down. Tent loosely with foil and transfer to the oven.
  6. Roast the ribs for 2 to 2.5 hours, rotating the pan halfway through, until tender and meat starts pulling back from the bones.
  7. While ribs cook, combine honey, bourbon, Dijon mustard, apple cider vinegar, and melted butter in a small saucepan. Warm over medium heat, stirring occasionally until slightly thickened (5-7 minutes). Remove from heat.
  8. Remove foil from ribs and brush the honey bourbon glaze generously on both sides.
  9. Place ribs under the broiler for 3-5 minutes, watching closely to avoid burning, until glaze caramelizes.
  10. Let ribs rest for 10 minutes after broiling. Slice between the bones and serve warm.

Notes

Remove the silver skin for tender ribs. Cook low and slow at 275°F to break down collagen without drying out. Use a wire rack to avoid soggy bottoms. Apply glaze just before broiling to prevent burning. Let ribs rest before slicing. Substitute bourbon with apple juice or black tea for a non-alcoholic glaze. For a gluten-free version, verify spices and mustard labels. Optional: add smoked chipotle powder for extra heat or finish on a grill for smoky crust.

Nutrition

Keywords: baby back ribs, smoked paprika, honey bourbon glaze, barbecue ribs, easy ribs recipe, oven ribs, smoky ribs, sweet glaze

Find it online: https://evabake.com/flavorful-smoked-paprika-baby-back-ribs-recipe-with-easy-honey-bourbon-glaze/