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Delicious bourbon-honey glazed ribs served on a wooden board with herbs and BBQ sauce.
Alyssa

Melt-in-your-mouth Bourbon-Honey Glazed Ribs

You don’t have to be a grill master to make perfect bourbon honey ribs because there is an easy, no-fuss technique that works every single time. Our homemade BBQ sauce will knock your oven-mitts off.
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Prep Time 30 minutes
Cook Time 4 hours 30 minutes
Total Time 5 hours
Servings: 8 people
Course: Main Dish
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

  • 4 lbs pork baby back or spare ribs (about 2 racks)
  • 8 oz apple juice
  • 2 tablespoons white sugar
  • 2 tablespoons brown sugar
  • 1/2 tablespoon ground mustard powder
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1 tablespoon paprika
  • 1 tablespoon smoked paprika
  • 1 1/2 tablespoons coarse kosher salt
  • 1/2 tablespoon cracked black pepper
  • 1/2 tablespoon cumin
  • 1/2 cup honey
  • 1/2 cup bourbon
  • 3 tablespoons hoisin sauce
  • 2 tablespoons Dijon mustard
  • 1 tablespoon gochujang
  • 1 tablespoon dark molasses
  • 1/4 cup ketchup
  • 3 tablespoons cider vinegar
  • 4 teaspoons soy sauce
  • 3 teaspoons Worcestershire sauce
  • 2 teaspoons Chili garlic sauce
  • 1/2 teaspoon ground black pepper

Method
 

  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.

Notes

Ribs can be made ahead and stored in the refrigerator for up to 4 days.