How I Finally Nailed Melt-in-Your-Mouth Bourbon-Honey Glazed Ribs
- Prep
- 30 min
- Cook
- 270 min
- Total
- 300 min
- Serves
- 8
- Calories
- 500 kcal
Ingredients
- 4 lbspork baby back or spare ribs ((about 2 racks))
- 8 ozapple juice
- 2 tablespoonswhite sugar
- 2 tablespoonsbrown sugar
- 1/2 tablespoonground mustard powder
- 1/2 tablespoongarlic powder
- 1/2 tablespoononion powder
- 1 tablespoonpaprika
- 1 tablespoonsmoked paprika
- 1 1/2 tablespoonscoarse kosher salt
- 1/2 tablespooncracked black pepper
- 1/2 tablespooncumin
- 1/2 cuphoney
- 1/2 cupbourbon
- 3 tablespoonshoisin sauce
- 2 tablespoonsDijon mustard
- 1 tablespoongochujang
- 1 tablespoondark molasses
- 1/4 cupketchup
- 3 tablespoonscider vinegar
- 4 teaspoonssoy sauce
- 3 teaspoonsWorcestershire sauce
- 2 teaspoonsChili garlic sauce
- 1/2 teaspoonground black pepper
Instructions
- 1
For the Sauce: Combine all the ingredients (except for 1 tablespoon of the bourbon) in a medium saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by 1/3, stirring often. Sauce should be dark and slightly thickened (about 20 minutes). Turn off the heat and stir in the last tablespoon of bourbon.
- 2
For the Ribs: Preheat the oven to 225ºF. Remove the membrane from the back of the ribs. Pat ribs very dry with paper towels and cut each rack in half. Sprinkle a good tablespoon of dry rub on each side of the ribs and press until it’s well-coated.
- 3
Lay a large piece of foil on a baking tray and place one rack on it, meat-side up. Pour half the apple juice into this pocket and then fold over and crimp the packet closed. Wrap the packet in a second layer of foil. Repeat with the second rack. Cook for 4 to 4 1/2 hours until the ribs are tender.
- 4
Finish the ribs: Coat with BBQ sauce and place under the broiler or on a grill until the sauce starts to bubble. Apply another coat of glaze and cook again until it bubbles and browns. Remove and serve.