Maple Bourbon BBQ Ribs

Maple and bourbon have long sweetened American barbecue, especially when sticky glazes meet slow-cooked pork. These baby back ribs get a smoky dry rub, then a maple-bourbon sauce that caramelizes into a glossy weekend finish.

Serves 6 · 20 min prep · 180 min cook

Estimate for one serving

• 620 cal
• 42g protein
• 28g carbs
• 38g fat
• 1g fiber

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Ingredients

• 2 racks (about 4 lb) pork baby back ribs
• 1/4 cup brown sugar
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 1/4 tsp cayenne pepper
• 1/3 cup maple syrup
• 1/4 cup bourbon
• 1 cup ketchup
• 2 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 2 tbsp butter

Instructions

1. 1Remove the thin membrane from the back of each rack of ribs by sliding a knife under it and pulling it off with a paper towel for grip. Pat the ribs completely dry.
2. 2In a small bowl, mix the brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and cayenne into a dry rub. Coat both sides of the ribs generously and press the rub in.
3. 3Preheat the oven to 300°F. Wrap each rack tightly in heavy-duty foil and place on a rimmed baking sheet. Bake for 2.5 hours until the meat is tender and pulls back from the bones.
4. 4Meanwhile, make the maple bourbon sauce: in a saucepan over medium heat, melt the butter, then stir in maple syrup, bourbon, ketchup, apple cider vinegar, Worcestershire, and Dijon. Simmer 10 to 12 minutes, stirring often, until glossy and slightly thickened.
5. 5Preheat a grill to medium heat, about 350°F, and oil the grates. Carefully unwrap the ribs and transfer them bone-side down onto the grill.
6. 6Brush a thick layer of the maple bourbon sauce over the meaty side. Close the lid and cook 8 to 10 minutes so the sauce begins to set and caramelize.
7. 7Flip gently, sauce the other side, and grill another 5 to 7 minutes. Brush once more and watch for sticky, lacquered edges without burning the sugars.
8. 8Rest the ribs 5 minutes on a cutting board, then slice between the bones into individual ribs. Pile onto a big platter, drizzle with extra warm sauce, and serve with plenty of napkins for a true backyard feast.