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Best Sticky Brown Sugar Bourbon BBQ Ribs Recipe

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These oven-baked ribs are tender, fall-off-the-bone, and coated in a sticky, caramelized brown sugar bourbon glaze. A simple, crowd-pleasing recipe that requires no grill and uses pantry staples.

Ingredients

Scale
  • 2 racks baby back ribs (about 4–5 pounds total)
  • 2 tablespoons brown sugar
  • 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 cup brown sugar (packed)
  • 1/2 cup bourbon
  • 1/2 cup ketchup
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder

Instructions

  1. Remove the thin membrane from the back of each rib rack. Slide a small knife under the membrane, grab it with a paper towel, and pull it off.
  2. In a small bowl, combine 2 tablespoons brown sugar, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon cayenne pepper (if using). Mix well.
  3. Pat the ribs dry with paper towels, then sprinkle the dry rub all over both racks, pressing it in gently. Let sit at room temperature for 30 minutes.
  4. In a small saucepan, combine 1 cup packed brown sugar, 1/2 cup bourbon, 1/2 cup ketchup, 1/4 cup apple cider vinegar, 2 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, 1 teaspoon smoked paprika, and 1/2 teaspoon garlic powder. Whisk over medium heat until simmering, then reduce heat to low and cook for 8-10 minutes, stirring occasionally. Remove from heat.
  5. Preheat oven to 300°F (150°C). Place a wire rack inside a lined baking sheet. Lay the seasoned ribs on the rack, meaty side up. Cover tightly with aluminum foil.
  6. Bake for 2 hours. Remove foil carefully, then brush a generous layer of glaze over the ribs. Return to oven, uncovered, and bake for 30 minutes.
  7. Brush on another layer of glaze and bake for another 15-20 minutes, until the glaze is sticky and caramelized and the meat pulls away from the bones slightly.
  8. Remove from oven and let rest for 10 minutes. Brush one more layer of glaze on top before serving. Cut between the bones into individual ribs and serve warm.

Notes

Don’t rush the low-and-slow baking at 300°F. Watch the glaze towards the end to prevent burning. Use a meat thermometer for doneness (190-203°F). Make extra glaze for dipping. Let ribs rest for 10 minutes before cutting. For a spicier version, add chipotle powder or extra cayenne. For a honey variation, swap half the brown sugar with honey. This recipe is naturally gluten-free if using gluten-free Worcestershire sauce.

Nutrition

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

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