📝 About This Recipe
These fall-off-the-bone ribs are a masterclass in balancing sweet, savory, and smoky flavors. Slow-roasted in a fragrant dry rub before being lacquered with a luxurious bourbon and apple cider reduction, they offer a complex depth that far surpasses standard BBQ. Perfect for a cozy dinner or a backyard feast, this recipe ensures succulent meat with a mirror-like glaze that will have everyone reaching for seconds.
🥗 Ingredients
The Ribs
- 2 racks Baby Back Pork Ribs (approximately 1.5 - 2 lbs each, membrane removed)
- 1/2 cup Apple Cider (for the roasting pan steam)
Signature Dry Rub
- 1/4 cup Dark Brown Sugar (packed)
- 2 tablespoons Smoked Paprika
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1 teaspoon Dry Mustard
- 1 tablespoon Kosher Salt (adjust to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Cayenne Pepper (optional for a hint of heat)
Bourbon Apple Glaze
- 1/2 cup Bourbon (use a mid-shelf quality for best flavor)
- 1/4 cup Apple Cider Vinegar
- 1 cup Ketchup
- 1 tablespoon Dijon Mustard
- 2 tablespoons Honey
- 1 tablespoon Worcestershire Sauce
👨🍳 Instructions
-
1
Preheat your oven to 300°F (150°C). This low temperature is the secret to breaking down the connective tissue for tender meat.
-
2
Prepare the ribs by removing the silver skin (membrane) from the back of the racks. Use a butter knife to loosen a corner, then grip with a paper towel and pull firmly.
-
3
In a small bowl, whisk together all the dry rub ingredients: brown sugar, smoked paprika, garlic powder, onion powder, dry mustard, salt, pepper, and cayenne.
-
4
Generously coat both sides of the ribs with the dry rub, massaging it into the meat. Let them sit at room temperature for 15-20 minutes to 'sweat' the spices.
-
5
Place the ribs on a large piece of heavy-duty aluminum foil. Pour the 1/2 cup of apple cider into the bottom of the foil packet (not over the meat), then seal the foil tightly around the ribs.
-
6
Place the foil-wrapped ribs on a baking sheet and roast in the oven for 2.5 to 3 hours. They are ready when the meat has pulled back from the bone ends by about half an inch.
-
7
While the ribs roast, prepare the glaze. In a medium saucepan, combine bourbon and apple cider vinegar. Simmer over medium heat for 5 minutes to cook off the alcohol harshness.
-
8
Whisk in the ketchup, Dijon mustard, honey, and Worcestershire sauce. Reduce heat to low and simmer for 15-20 minutes until the sauce thickens and becomes glossy.
-
9
Carefully remove the ribs from the oven and open the foil (watch out for hot steam). Increase the oven temperature to 425°F (220°C) or set your broiler to high.
-
10
Brush a thick layer of the bourbon glaze over the top (meat side) of the ribs.
-
11
Return the ribs to the oven, uncovered, for 5-7 minutes. Watch closely as the sugars caramelize and bubble into a sticky glaze.
-
12
Remove from the oven and apply one final thin coat of fresh glaze. Let the meat rest for 10 minutes before slicing to allow the juices to redistribute.
-
13
Slice between the bones and serve on a large platter with the remaining sauce on the side.
💡 Chef's Tips
Always remove the membrane from the back of the ribs; it prevents the seasoning from penetrating and is tough to chew. If you have time, apply the dry rub 12-24 hours in advance and keep the ribs in the fridge for deeper flavor. For a smoky finish without a grill, add a half-teaspoon of liquid smoke to your glaze. Don't rush the resting period—10 minutes of patience ensures the meat stays juicy when you slice into it. If the glaze is too thick, thin it with a tablespoon of apple juice or water.
🍽️ Serving Suggestions
Serve alongside a crisp, vinegar-based coleslaw to cut through the richness of the pork. Pair with buttery, honey-glazed cornbread and grilled corn on the cob. For drinks, a bold Bourbon Old Fashioned or a chilled Amber Ale complements the smoky-sweet profile perfectly. Roasted garlic mashed potatoes make an excellent base for soaking up any extra glaze. Finish the plate with a few quick-pickled red onions for a bright pop of color and acidity.