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Savory Bourbon Glazed Baby Back Ribs Perfect Dry Rub Recipe Made Easy

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Tender, fall-off-the-bone baby back ribs with a perfectly balanced dry rub and a rich, savory bourbon glaze. Easy to prepare and ideal for grilling or oven cooking.

Ingredients

Scale
  • 2 racks baby back ribs (about 4 to 5 pounds total), trimmed of excess fat and membrane removed
  • 2 tbsp smoked paprika
  • 1 tbsp brown sugar
  • 1 tbsp kosher salt
  • 1 tsp black pepper, freshly ground
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp cayenne pepper (optional)
  • ½ tsp ground cumin
  • ½ cup bourbon whiskey (e.g., Maker’s Mark)
  • ½ cup ketchup
  • ¼ cup brown sugar
  • 2 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • Olive oil or neutral cooking oil (for rubbing ribs)
  • Aluminum foil (for wrapping ribs)

Instructions

  1. Remove the membrane from the back of the ribs and pat dry with paper towels. Lightly rub olive oil over both sides of each rack.
  2. Mix all dry rub ingredients in a small bowl. Generously sprinkle the rub over both sides of the ribs, pressing gently to adhere. Wrap ribs in plastic wrap and refrigerate for at least 30 minutes or up to overnight.
  3. Preheat grill for indirect heat to 275°F (135°C) or preheat oven to 275°F (135°C) and line a baking sheet with foil.
  4. Cook ribs low and slow for 2.5 to 3 hours: on the grill, place ribs bone side down on the cooler part of the grill with lid closed; in the oven, place ribs bone side down on foil-lined baking sheet and cover tightly with foil.
  5. While ribs cook, prepare bourbon glaze by combining bourbon, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, and smoked paprika in a small saucepan. Simmer gently over medium heat for 10-15 minutes until thickened, stirring occasionally. Season with salt and pepper to taste.
  6. About 20 minutes before ribs finish cooking, unwrap or open grill lid and brush bourbon glaze generously over ribs. Continue cooking uncovered to let glaze caramelize and become sticky. Repeat glazing once more if desired.
  7. Check for doneness: ribs should be tender and meat pulling away from bone easily. Internal temperature should reach about 190°F (88°C).
  8. Let ribs rest for 10 minutes before slicing between the bones to redistribute juices. Serve warm.

Notes

Remove the membrane for tenderness. Cook low and slow at 275°F to avoid toughness. Apply glaze near the end to prevent burning. Let ribs rest before slicing to keep them juicy. Substitute bourbon with apple juice or smoky barbecue sauce if desired. Use gluten-free Worcestershire sauce for gluten-free option.

Nutrition

Keywords: baby back ribs, bourbon glaze, dry rub, barbecue ribs, grilled ribs, oven ribs, smoky ribs, easy ribs recipe

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