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Flavorful Maple Bourbon BBQ Ribs Recipe Easy Star-Spangled Dry Rub Guide

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A delicious recipe for tender baby back pork ribs with a smoky, sweet, and spicy Star-Spangled Dry Rub and a rich maple bourbon glaze. Perfect for summer cookouts and crowd-pleasing BBQs.

Ingredients

Scale
  • 3 pounds baby back pork ribs
  • 2 tablespoons olive oil
  • 2 tablespoons smoked paprika
  • 1 tablespoon brown sugar
  • 1 tablespoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper
  • ½ cup pure maple syrup
  • ¼ cup bourbon whiskey
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • Pinch of salt

Instructions

  1. Preheat your oven to 275°F (135°C). Set a timer for about 3 hours total cooking time.
  2. Remove the thin membrane from the back of the ribs by sliding a knife under and pulling it off with a paper towel for grip.
  3. Rub 2 tablespoons olive oil evenly over both sides of the ribs.
  4. In a bowl, combine smoked paprika, brown sugar, cumin, garlic powder, onion powder, salt, black pepper, and cayenne. Mix well.
  5. Generously rub the dry rub mixture all over the ribs, coating both sides thoroughly.
  6. Lay the ribs on a large piece of foil, shiny side in, and wrap them tightly to trap steam. Place the foil-wrapped ribs on a baking sheet or roasting pan.
  7. Slow cook in the oven for 2.5 to 3 hours until ribs are tender and meat pulls back from the bones slightly.
  8. While ribs cook, prepare the maple bourbon glaze: In a small saucepan, combine maple syrup, bourbon, apple cider vinegar, Dijon mustard, Worcestershire sauce, and a pinch of salt. Simmer over medium heat, stirring occasionally, until the glaze thickens slightly, about 10 minutes.
  9. Remove ribs from oven, carefully unwrap foil and place ribs back on the baking sheet, shiny side up.
  10. Brush the maple bourbon glaze generously over the ribs.
  11. Increase oven temperature to 425°F (220°C). Return ribs to the oven, uncovered, and broil for 5-7 minutes until glaze caramelizes and bubbles. Watch closely to avoid burning.
  12. Let ribs rest for 5 minutes before slicing to allow juices to redistribute.

Notes

Remove the membrane from ribs for better tenderness and flavor absorption. Cook low and slow at 275°F for tender ribs. Apply glaze late and broil briefly to caramelize without burning. Reserve some glaze for serving. Can be made gluten-free by substituting Worcestershire sauce. Variations include using beef ribs, adding spices like cinnamon or chipotle, or swapping bourbon for rum or non-alcoholic options.

Nutrition

Keywords: BBQ ribs, maple bourbon ribs, dry rub, smoked ribs, summer cookout, pork ribs, barbecue, star-spangled dry rub, maple glaze

Find it online: https://sparklespoon.com/flavorful-maple-bourbon-bbq-ribs-recipe-easy-star-spangled-dry-rub-guide/