Maple Bourbon Glazed Ribs
Sticky maple-bourbon glazed pork ribs with a caramelized lacquer—grown-up game-day BBQ that still feeds a crowd. Oven-braise until tender past safe temperature, then glaze under high heat. Alcohol cooks off in the simmer.
🛒Ingredients
- 2 racks baby back ribs (about 4–5 pounds), membrane removed
- 2 tablespoons brown sugar
- 1 tablespoon kosher salt
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1/2 cup pure maple syrup
- 1/3 cup bourbon
- 1/2 cup BBQ sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon soy sauce
- Pinch cayenne
🔧Kitchen Tools Needed
- Rimmed baking sheet
- Foil
- Saucepan
- Basting brush
- Instant-read thermometer
📝Instructions
- 1
Preheat oven to 275°F. Mix brown sugar, salt, paprika, garlic powder, and pepper; rub over ribs. Wrap tightly in foil on a baking sheet.
- 2
Bake 2 1/2–3 hours until tender and about 195–203°F internally.
- 3
Meanwhile, simmer maple syrup, bourbon, BBQ sauce, vinegar, Dijon, soy sauce, and cayenne 8–10 minutes until slightly thickened (alcohol mostly cooks off).
- 4
Unwrap ribs; brush with half the glaze. Broil or grill over medium 4–6 minutes per side, basting, until lacquered. Confirm steaming hot.
- 5
Rest 10 minutes; slice. Serve with remaining warm glaze. Refrigerate within 2 hours up to 4 days; reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 650
🏷️Recipe Tags
❓Frequently Asked Questions
No bourbon?
Swap apple juice plus 1/2 teaspoon vanilla for a family-friendly glaze.
Is the alcohol gone?
Simmering 8–10 minutes removes most alcohol; for zero alcohol use the juice swap.
Spare ribs?
Add 30–45 minutes covered bake time.
Make the glaze ahead?
Yes—refrigerate up to a week; rewarm before basting.
Food safety?
Pork safe at 145°F but ribs finish near 200°F for tenderness; leftovers to 165°F; 2-hour chill.
