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Flavorful Smoked Baby Back Ribs Recipe with Easy Bourbon Glaze

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Tender smoked baby back ribs with a sweet and sticky bourbon glaze that balances smoky, sweet, and spicy flavors. Perfect for backyard BBQs and casual gatherings.

Ingredients

Scale
  • 2 racks of baby back ribs (about 2.5 to 3 pounds / 1.1 to 1.4 kg each)
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper (optional)
  • 1/2 cup bourbon whiskey
  • 1/2 cup brown sugar
  • 1/4 cup ketchup
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground black pepper
  • 1 clove garlic, minced

Instructions

  1. Remove the thin silver skin membrane on the back of the ribs using a paper towel to grip and pull it off.
  2. In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper to make the dry rub.
  3. Generously coat both sides of the ribs with the dry rub, pressing it into the meat. Let the ribs sit at room temperature for about 20 minutes or wrap and refrigerate up to overnight for deeper flavor.
  4. Preheat your smoker to 225°F (107°C) using wood chips like hickory or applewood. Set up for indirect heat.
  5. Place ribs bone-side down on the smoker grate and smoke for about 3 hours, maintaining 225°F. Avoid opening the lid frequently.
  6. Wrap the ribs tightly in aluminum foil (Texas Crutch) and return to the smoker for another hour.
  7. While ribs are wrapped, combine bourbon, brown sugar, ketchup, apple cider vinegar, Worcestershire sauce, Dijon mustard, smoked paprika, black pepper, and minced garlic in a saucepan. Simmer over medium heat, stirring frequently until reduced by half and syrupy.
  8. Carefully unwrap ribs and discard foil. Brush a generous layer of bourbon glaze over both sides of the ribs.
  9. Return ribs to the smoker or grill for 30 minutes uncovered to let the glaze set and become sticky.
  10. Check for doneness: ribs should be tender, with a toothpick sliding in easily and internal temperature around 195°F (90°C).
  11. Let ribs rest for 10 minutes before slicing between the bones to seal in juices.

Notes

Remove silver skin for better flavor and tenderness. Use indirect heat at 225°F for low and slow smoking. Simmer bourbon glaze carefully to avoid burning. Use a spray bottle with apple juice or water to maintain moisture during smoking. Optionally finish under broiler for 2-3 minutes for extra crunch. Substitute bourbon with whiskey or apple juice for non-alcoholic version. For gluten-free, use gluten-free Worcestershire sauce and spices.

Nutrition

Keywords: smoked ribs, baby back ribs, bourbon glaze, BBQ ribs, smoked baby back ribs, bourbon ribs, easy ribs recipe, backyard BBQ

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