Whenever I go to a new barbecue spot, I always want to try the ribs. Are they sweet, tangy, spicy? Is the sauce thick or thin? Does the meat fall of the bone? Eating a tender, saucy rack of ribs can be a delicious experience and that same experience can be had right in your own kitchen…
Ribs can be cooked in a smoker, they can be boiled, grilled, roasted or my favorite version, which is slow baking until tender and broiling under caramelized. It is an easy recipe that always produces super tender ribs and today, we are glazing them in a sweet and smokey maple bourbon glaze that will have everyone asking, “Where did you get that sauce?”.
The next time you are craving ribs or need a fabulous main course for a casual backyard barbecue or summer get together then you should add some bourbon and baby back ribs to your list.
Let’s get started…
While this recipe will technically work on any ribs, baby backs are your best choice.
They really only need one step of “prep” and that is to remove the silverskin on the underside of the ribs. Similar to a tenderloin, skirt steak and some organs, a rack of ribs will have a thin layer of connective tissue that should be removed before cooking. It will look like a super thin layer of stretchy fat running along the whole under side of the ribs. Start at one end and use a paper towel or thin kitchen towel to grip the silverskin and peel it off. If you are careful, you can get the entire piece off in one pull, but don’t fret it if it breaks, just grab the end again and keep peeling it off until you longer see that membrane.
Rinse any debris off of the ribs and dry them well with paper towels.
Generously season both sides with a combination of brown sugar, salt, garlic powder, onion powder, paprika, ground cumin and chili powder and let the rib sit at room temperature for about 20 minutes.
After 20 minutes, you will notice that most of the seasoning appears damp. The seasoning will draw some of the natural moisture out of the ribs as they came to room temperature.
Transfer the ribs onto foil or parchment paper, add any remaining season you have over the top of the ribs and then wrap them up completely.
Place the wrapped ribs onto a baking sheet and bake them in a 300 degree oven for 2 hours.
About 15 minutes before the ribs are done baking, make your maple bourbon glaze…
Place a small saucepan over medium heat and add 2 tablespoons of butter. As soon as the butter has melted, add 2 cloves of finely minced garlic and cook for about 60 seconds. Add 1/2 cup of bourbon, 1/4 cup of brown sugar, 2 tablespoons of maple syrup, 1 tablespoon of apple cider vinegar and a pinch of sea salt. Bring to a boil and cook until the glaze begins to thicken a bit.
Transfer the glaze off of the heat for now.
Once the ribs are done baking, turn your oven off and unwrap the ribs.
Brush the maple bourbon glaze generously over the ribs and then turn your ovens high broiler on.
Be sure that your foil or parchment paper is rated for high heat and if it isn’t, transfer the ribs onto the baking sheet directly to avoid anything from burning or getting super smokey.
Broil the ribs until the top begins to deeply caramelize.
If you have leftover glaze (and you most likely will), go over the ribs once more and let them broil longer. Keep a close eye on the ribs so they don’t burn, but they should get pretty caramelized before you pull them out of the oven.
Transfer the ribs onto a cutting board and let them rest for a few minutes before slicing them up.
Just look at that glaze. It is perfectly sweet with all of the spices peaking through and a beautiful layer of bourbon goodness.
The flavor is fantastic, but so is that texture! Sticky and caramelized with crunchy bits and wonderfully tender meat. These ribs are absolutely incredible. The flavors, the textures… it is exactly what I think of when I am craving a great rack of ribs.
Maple Bourbon Glazed Ribs
Ingredients
- 2 racks of baby back ribs
Dry Rub Mixture
- 2 tablespoons of brown sugar, packed
- 2 teaspoons of salt
- 2 teaspoons of garlic powder
- 2 teaspoons of onion powder
- 2 teaspoons of paprika
- 1 teaspoon of ground cumin
- 1 teaspoon of chili powder
Maple Bourbon Glaze
- 2 tablespoons of butter
- 2 cloves of garlic, finely minced
- 1/2 cup of bourbon
- 1/4 cup of brown sugar, packed
- 2 tablespoons of maple syrup
- 1 tablespoon of apple cider vinegar
- a pinch of sea salt
Instructions
- Preheat your oven to 300°
Bake the ribs...
- Combine the dry rub ingredients in a bowl and set aside
- Remove the thin membrane that lines the underside of the ribs by loosening an end and pulling it back using gloves or a thin kitchen towel to get a good grip on it
- Season both sides of the ribs with the dry rub and let them sit for about 20 minutes to come to room temperature
- Place the ribs over a sheet of foil, add the remaining dry rub and then wrap completely in foil
- Place the wrapped ribs onto a baking sheet and cook for 2 hours in a 300° oven
Make the maple bourbon glaze...
- About 15 minutes before the ribs are done, place a saucepan over medium heat and add 2 tablespoons of butter
- Once the butter has melted, add 2 finely minced garlic cloves and cook while stirring for 60 seconds
- Add 1/2 cup of bourbon, 1/4 cup of brown sugar, 2 tablespoons of maple syrup, 1 tablespoon of apple cider vinegar and a pinch of sea salt and bring to a simmer
- Simmer for a few minutes, stirring occasionally, and as soon as it begins to thicken, transfer the saucepan off of the heat
Glaze the ribs...
- When the ribs are done baking, transfer the baking sheet out of the oven and turn your ovens high broiler on
- Carefully open the foil wrap and brush the ribs generously with the maple bourbon glaze
- Place under the high broiler and broil until deeply caramelized (keep a very close eye on the ribs during the entire broiling process because the sugars in the glaze can burn quickly) *if you have glaze leftover, do a second application and return to the broiler
- Let the ribs rest for a few minutes before serving
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