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Flavorful Grilled Baby Back Ribs Recipe with Easy Bourbon BBQ Glaze

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Tender baby back ribs grilled low and slow with a smoky, sweet, and slightly boozy bourbon BBQ glaze that is perfect for summer cookouts and casual dinners.

Ingredients

Scale
  • 2 racks baby back ribs (about 2.5 to 3 pounds total), trimmed and patted dry
  • Dry Rub:
  • 2 tbsp smoked paprika
  • 1 tbsp brown sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper (optional)
  • Bourbon BBQ Glaze:
  • 1 cup ketchup
  • 1/4 cup bourbon
  • 1/4 cup packed brown sugar
  • 2 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Pinch of salt and black pepper to taste
  • Optional: A few dashes of hot sauce

Instructions

  1. Remove the silver skin membrane from the back of the ribs using a sharp knife and paper towel, then pat ribs dry.
  2. Mix smoked paprika, brown sugar, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using) to make the dry rub.
  3. Rub the dry rub generously all over the ribs on both sides and let sit at room temperature for 20 minutes.
  4. In a saucepan over medium heat, combine ketchup, bourbon, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and pepper. Simmer for 8–10 minutes until slightly thickened. Remove from heat.
  5. Preheat grill for indirect cooking at medium-low heat (around 275°F/135°C).
  6. Place ribs bone side down on the cooler part of the grill. Close lid and cook for 1.5 to 2 hours, maintaining steady temperature and avoiding flare-ups.
  7. After 1.5 hours, wrap ribs tightly in aluminum foil and return to grill for another 30–45 minutes to tenderize.
  8. Unwrap ribs and brush bourbon BBQ glaze generously on all sides. Grill over direct heat for 5–7 minutes per side, brushing additional glaze and turning frequently to caramelize without burning.
  9. Remove ribs from grill and let rest for 10 minutes before slicing between the bones. Serve warm.

Notes

Remove the membrane for better flavor penetration and tenderness. Cook ribs low and slow at 275°F to break down collagen. Apply glaze only at the end to avoid burning sugars. Use a drip pan and spray bottle to control flare-ups. For gluten-free, use gluten-free Worcestershire sauce or coconut aminos. Bourbon can be substituted with apple juice or strong black tea for non-alcoholic version. Oven-bake wrapped ribs at 275°F for 2.5 hours if grill is unavailable, then broil with glaze to finish.

Nutrition

Keywords: baby back ribs, bourbon BBQ glaze, grilled ribs, summer cookout, barbecue, smoky ribs, bourbon glaze, easy ribs recipe

Find it online: https://eliplate.com/flavorful-grilled-baby-back-ribs-recipe-with-easy-bourbon-bbq-glaze/