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Savory Baby Back Ribs Recipe with Easy Smoky Bourbon BBQ Sauce

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Tender baby back ribs slow-roasted and glazed with a rich, smoky bourbon BBQ sauce that balances sweet, smoky, and boozy flavors for a comforting and crowd-pleasing meal.

Ingredients

Scale
  • 2 racks baby back ribs (about 2–3 pounds / 900–1350 g total), trimmed of excess fat
  • Dry Rub:
  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • ½ tsp cayenne pepper (optional)
  • Smoky Bourbon BBQ Sauce:
  • ¾ cup ketchup
  • ¼ cup bourbon
  • ¼ cup apple cider vinegar
  • ¼ cup brown sugar, packed
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp liquid smoke (optional)
  • Salt and pepper to taste
  • Finishing:
  • 2 tbsp unsalted butter
  • Fresh parsley, finely chopped (optional)

Instructions

  1. Preheat your oven to 275°F (135°C).
  2. Remove the silver skin membrane from the back of the ribs.
  3. Mix the dry rub ingredients: brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper.
  4. Rub the dry rub mixture all over both sides of the ribs, pressing firmly.
  5. Wrap the ribs tightly in aluminum foil and place on a baking sheet or roasting pan.
  6. Bake the ribs in the oven for 2.5 to 3 hours until the meat pulls back from the bones and is tender.
  7. While ribs cook, make the smoky bourbon BBQ sauce: combine ketchup, bourbon, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, and liquid smoke in a saucepan.
  8. Simmer the sauce over medium heat, stirring frequently, then reduce heat and let it bubble gently for 15-20 minutes until thickened.
  9. Stir in butter at the end for richness and adjust seasoning to taste.
  10. Remove ribs from oven and unwrap carefully.
  11. Brush a generous layer of the bourbon BBQ sauce on both sides of the ribs.
  12. Place ribs under a preheated broiler or on a hot grill for 5-7 minutes to caramelize the sauce, turning and basting again if desired.
  13. Let the ribs rest for 5 minutes before slicing between the bones.
  14. Garnish with chopped parsley if desired and serve warm.

Notes

Remove the membrane from ribs for tenderness. Cook low and slow at 275°F for best results. Simmer BBQ sauce gently to avoid scorching. Finish ribs under broiler or grill for caramelization. Let ribs rest before slicing to keep them juicy. Sauce can be reheated with a splash of water or vinegar if too thick. For gluten-free, use tamari instead of Worcestershire sauce and ensure ketchup is gluten-free. Bourbon can be substituted with whiskey or strong brewed coffee.

Nutrition

Keywords: baby back ribs, bourbon BBQ sauce, smoky ribs, slow roasted ribs, BBQ recipe, bourbon sauce, easy ribs, comfort food

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