📝 About This Recipe
Experience the ultimate backyard luxury with these tender, succulent baby back ribs, slow-roasted to perfection and finished with a sticky bourbon-infused glaze. Unlike tougher spare ribs, baby backs are prized for their lean, delicate meat and rapid cooking time, making them the crown jewel of American barbecue. This recipe balances a smoky, savory dry rub with a sweet and tangy sauce that caramelizes beautifully under the broiler.
🥗 Ingredients
The Meat
- 2 racks Baby Back Pork Ribs (approximately 1.5 to 2 lbs each, membrane removed)
The Signature Dry Rub
- 1/4 cup Dark Brown Sugar (packed)
- 2 tablespoons Smoked Paprika (Spanish pimentón preferred)
- 1 tablespoon Kosher Salt
- 1 tablespoon Black Pepper (freshly cracked)
- 1 tablespoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Dry Mustard
- 1/2 teaspoon Cayenne Pepper (adjust for heat preference)
The Bourbon BBQ Glaze
- 1 cup Ketchup (standard tomato-based)
- 1/3 cup Bourbon Whiskey (use a decent quality brand)
- 1/4 cup Apple Cider Vinegar
- 2 tablespoons Worcestershire Sauce
- 2 tablespoons Honey
- 1/2 teaspoon Liquid Smoke (hickory or mesquite)
👨🍳 Instructions
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1
Preheat your oven to 275°F (135°C). Low and slow is the secret to breaking down the connective tissue without drying out the lean baby back meat.
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2
Prepare the ribs by removing the silverskin (membrane) from the back of each rack. Use a butter knife to loosen the edge, then grab it with a paper towel and pull it off firmly.
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3
In a small bowl, whisk together all the 'Signature Dry Rub' ingredients until the brown sugar is well incorporated and no lumps remain.
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4
Pat the ribs completely dry with paper towels. Generously coat both sides of the ribs with the dry rub, massaging it into the meat. Let them sit for 15 minutes at room temperature.
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5
Lay out two large sheets of heavy-duty aluminum foil. Place each rack on its own sheet, bone-side down, and fold the foil up to create a sealed packet. Ensure there are no leaks.
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6
Place the foil-wrapped ribs on a large baking sheet and slide them into the oven. Bake for 2.5 to 3 hours. You’ll know they are ready when the meat has pulled back from the bone ends by about half an inch.
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7
While the ribs roast, prepare the sauce. Combine all 'Bourbon BBQ Glaze' ingredients in a small saucepan over medium heat.
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8
Simmer the sauce for 10-15 minutes, stirring occasionally, until it thickens slightly and the alcohol scent from the bourbon mellows out.
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9
Carefully remove the ribs from the oven and increase the oven temperature to a High Broil setting. Open the foil packets cautiously, as hot steam will escape.
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10
Drain any excess rendered fat from the foil. Generously brush the top (meat side) of the ribs with a thick layer of the Bourbon BBQ Glaze.
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11
Return the ribs to the oven, uncovered, and broil for 3-5 minutes. Watch them closely! You want the sauce to bubble and char slightly in spots, creating a sticky lacquer.
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12
Remove from the oven and let the ribs rest for 10 minutes. This allows the juices to redistribute, ensuring every bite is moist.
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13
Slice the ribs between the bones using a sharp chef's knife and serve with the remaining warm sauce on the side.
💡 Chef's Tips
Always remove the membrane; if left on, it becomes tough and prevents the rub from penetrating the meat. Don't rush the temperature; cooking higher than 300°F will result in chewy rather than tender meat. For an extra smoky flavor without a smoker, add a teaspoon of smoked salt to the rub. If you have time, apply the rub the night before and refrigerate the ribs wrapped in plastic for deeper flavor. Use heavy-duty foil only; thin foil can tear easily, letting the essential steam and juices escape during the long roast.
🍽️ Serving Suggestions
Classic Creamy Coleslaw: The crunch and acidity cut through the richness of the pork. Cast-Iron Cornbread: Perfect for mopping up any extra bourbon glaze on the plate. A cold, hoppy IPA or a glass of the same bourbon used in the sauce. Loaded Baked Potato Salad with plenty of chives and crispy bacon bits. Grilled Corn on the Cob with lime butter and a sprinkle of chili powder.