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Savory BBQ Bourbon Glazed Pork Ribs Easy Brown Sugar Rub Recipe

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These savory BBQ bourbon glazed pork ribs feature a brown sugar rub and a sticky, glossy bourbon glaze that caramelizes to perfection. Perfect for gatherings, they offer fall-off-the-bone tenderness with a sweet and smoky flavor.

Ingredients

Scale
  • 2 racks pork ribs (4–5 pounds), baby back or spare ribs
  • ½ cup packed light brown sugar
  • 2 tablespoons paprika (smoked paprika optional)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper (optional)
  • ⅓ cup bourbon (80 ml)
  • ½ cup ketchup
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons honey or maple syrup
  • 2 tablespoons unsalted butter, melted

Instructions

  1. Prep the ribs (15 minutes): Remove the silver skin membrane from the back of the ribs using a sharp knife and paper towel.
  2. Make the brown sugar rub (5 minutes): In a medium bowl, combine brown sugar, paprika, garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper if using. Mix thoroughly.
  3. Apply the rub (5 minutes): Pat ribs dry and evenly sprinkle the rub on both sides, pressing gently into the meat.
  4. Preheat oven to 275°F (135°C).
  5. Roast the ribs (2.5 to 3 hours): Place ribs meat-side up on a rack in a roasting pan or baking sheet. Tent loosely with foil and roast until tender and meat pulls away from bones.
  6. Make the bourbon glaze (10 minutes while ribs roast): In a small saucepan, whisk bourbon, ketchup, apple cider vinegar, Worcestershire sauce, honey or maple syrup, and melted butter. Simmer over medium heat until slightly thickened (5-7 minutes), stirring frequently.
  7. Glaze and broil (10 minutes): Remove foil, brush ribs generously with glaze on both sides. Broil ribs 3-5 minutes per side until glaze bubbles and caramelizes, watching closely.
  8. Rest and serve (5 minutes): Let ribs rest a few minutes before slicing between bones to lock in juices.

Notes

Slow roasting low and slow is key to tender ribs. Tent ribs with foil to keep moist. Stir glaze frequently to prevent burning. Brush multiple thin layers of glaze for best sticky crust. Rest ribs before slicing to lock in juices. For gluten-free, use tamari instead of Worcestershire sauce and check ketchup label. Substitute bourbon with whiskey or apple juice for non-alcoholic version.

Nutrition

Keywords: BBQ ribs, bourbon glazed ribs, pork ribs, brown sugar rub, slow roasted ribs, fall-off-the-bone ribs, bourbon glaze, easy BBQ recipe

Find it online: https://ariaappetite.com/savory-bbq-bourbon-glazed-pork-ribs-easy-brown-sugar-rub-recipe/