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Flavorful Brown Sugar Bourbon Glazed Pork Ribs Recipe with Spicy Coleslaw

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Tender pork ribs glazed with a sweet and smoky brown sugar bourbon sauce, paired with a refreshing spicy coleslaw for a perfect balance of flavors.

Ingredients

Scale
  • 2 racks pork ribs (baby back or St. Louis style)
  • 1 cup (200g) brown sugar (light or dark)
  • 1/2 cup (120ml) bourbon (mid-range, e.g., Buffalo Trace)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • Pinch of salt
  • Pinch of black pepper
  • 3 cups shredded green cabbage
  • 1 cup shredded carrots
  • 2 green onions, thinly sliced
  • 1 jalapeño, finely diced (seeded for less heat)
  • 1/2 cup mayonnaise (or Greek yogurt/dairy-free alternative)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey
  • Salt and freshly ground black pepper to taste

Instructions

  1. Preheat oven to 300°F (150°C).
  2. Remove the silver skin membrane from the back of the ribs using a paper towel to grip and peel it off.
  3. In a small bowl, whisk together brown sugar, bourbon, Dijon mustard, apple cider vinegar, smoked paprika, garlic powder, cayenne, salt, and black pepper to make the glaze.
  4. Place ribs on a foil-lined baking sheet and brush both sides generously with the bourbon glaze. Reserve some glaze for basting later.
  5. Cover ribs loosely with aluminum foil and bake for 2 to 2.5 hours to tenderize.
  6. After 2 hours, remove foil and brush ribs again with reserved glaze. Increase oven temperature to 425°F (220°C) and bake uncovered for 20-30 minutes, basting halfway through to caramelize the glaze.
  7. Remove ribs from oven and let rest for 10 minutes before slicing between the bones.
  8. While ribs bake, prepare the spicy coleslaw: In a large bowl, combine shredded cabbage, carrots, green onions, and jalapeño.
  9. In a separate bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper. Toss dressing with veggies until evenly coated and chill until serving.
  10. Serve ribs warm with a generous scoop of spicy coleslaw.

Notes

Remove the silver skin membrane for tender ribs and better glaze absorption. Cook ribs low and slow at 300°F for tender meat. Baste glaze in layers for a sticky, caramelized finish. Add a splash of water or apple juice under foil if ribs seem dry. Prepare coleslaw just before serving to keep it crisp. Glaze can be made ahead and stored in the fridge for up to 3 days.

Nutrition

Keywords: pork ribs, bourbon glaze, brown sugar, spicy coleslaw, barbecue, easy ribs recipe, oven-baked ribs, sweet and smoky ribs

Find it online: https://eliplate.com/flavorful-brown-sugar-bourbon-glazed-pork-ribs-recipe-with-spicy-coleslaw-easy/