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Sticky Brown Sugar Bourbon Ribs: Easy BBQ Recipe

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These Sticky Brown Sugar Bourbon Ribs are tender, fall-apart ribs with a glossy, caramelized glaze made from brown sugar and bourbon. The clever oven-to-grill method cuts total time to under two hours, making them perfect for weeknight cookouts or last-minute gatherings.

Ingredients

Scale
  • 2 racks baby back ribs (about 4–5 pounds total, membrane removed)
  • 2 tablespoons brown sugar (light or dark, for the dry rub)
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (optional, for heat)
  • 1 cup packed brown sugar (dark brown sugar gives the deepest flavor)
  • 1/2 cup bourbon (recommend Bulleit or Maker’s Mark)
  • 1/2 cup ketchup
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (adjust to your heat preference)

Instructions

  1. Preheat your oven to 275°F (135°C). Remove the membrane from the back of each rib rack by sliding a butter knife under the membrane at one end, then grabbing it with a paper towel and pulling it off. Pat the ribs dry with paper towels.
  2. In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne if using. Mix well. Rub this mixture all over both racks of ribs, coating all sides evenly. Let the ribs sit at room temperature for 15-20 minutes while you prepare the glaze.
  3. In a small saucepan, combine the brown sugar, bourbon, ketchup, apple cider vinegar, Worcestershire sauce, Dijon mustard, minced garlic, and red pepper flakes. Whisk until smooth. Bring to a gentle simmer over medium heat, then reduce heat to low and cook for 10-12 minutes, stirring occasionally, until the glaze thickens slightly and becomes glossy. Remove from heat and set aside.
  4. Place the ribs on a wire rack set over a baking sheet, bone side down. Cover the baking sheet tightly with aluminum foil and bake for 1 hour and 30 minutes. The ribs should be tender but not falling apart. If using an instant-read thermometer, the internal temperature should be around 190°F (88°C).
  5. Remove the ribs from the oven and carefully uncover. Brush a generous layer of the bourbon glaze over the top of each rack. If using a grill, preheat to medium-high heat. Place the glazed ribs on the grill, bone side down, and cook for 5-7 minutes. Flip, brush with more glaze, and cook for another 5-7 minutes, until the glaze is sticky and caramelized. Alternatively, finish under the broiler: set broiler to high, place ribs on a baking sheet, and broil for 3-5 minutes per side, watching closely …
  6. Let the ribs rest for 5-10 minutes after cooking. Cut the racks into individual ribs and serve with any remaining glaze on the side for dipping.

Notes

Don’t skip the membrane removal—it’s the difference between tender and chewy ribs. Watch the glaze carefully when finishing under the broiler or on the grill; the high sugar content can cause burning. Let the ribs rest before cutting to allow the glaze to set and the meat to become more tender. You can prep the ribs a day ahead: bake them, let cool, and refrigerate uncovered overnight. Glaze and finish just before serving.

Nutrition

Keywords: sticky brown sugar bourbon ribs, easy BBQ ribs, baby back ribs, bourbon glaze, oven-to-grill ribs, crowd-pleaser ribs

Find it online: https://bitesienna.com/sticky-brown-sugar-bourbon-ribs-easy-bbq-recipe/