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Sticky Bourbon Glazed BBQ Ribs

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These sticky bourbon glazed BBQ ribs are the result of a game-changing grilling technique that skips the boiling step for a charred, caramelized crust. They’re incredibly simple, bold in flavor, and perfect for summer cookouts.

Ingredients

Scale
  • 2 racks baby back ribs (about 4–5 pounds total)
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon cayenne pepper
  • 1 cup your favorite BBQ sauce
  • 1/2 cup bourbon
  • 3 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard

Instructions

  1. Prepare the Ribs (15 minutes): Remove the silver skin from the back of each rack. Slide a butter knife under the membrane, then grab it with a paper towel and pull it off. Pat the ribs dry with paper towels.
  2. Make the Dry Rub (5 minutes): In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne. Mix well with a fork, breaking up any clumps of brown sugar.
  3. Season the Ribs (10 minutes): Sprinkle the dry rub generously over both sides of the ribs. Use your hands to massage it into the meat, making sure every surface is coated. Let the ribs sit at room temperature for 15-20 minutes while you prepare the grill.
  4. Make the Bourbon Glaze (10 minutes): In a small saucepan over medium heat, combine the BBQ sauce, bourbon, honey, apple cider vinegar, Worcestershire sauce, and Dijon mustard. Whisk until smooth. Bring to a gentle simmer, then reduce the heat to low. Let it bubble away for 5-7 minutes, stirring occasionally, until it thickens slightly. Remove from heat and set aside.
  5. Preheat the Grill (15 minutes): Set up your grill for indirect heat. If using charcoal, bank the coals to one side. If using gas, light only half the burners. You want a temperature of around 300°F (150°C).
  6. First Stage: Indirect Heat (1 hour 30 minutes): Place the ribs, meat side up, on the cool side of the grill. Cover and cook for 1 hour 30 minutes, maintaining a steady temperature. Don’t open the lid too often.
  7. Second Stage: Glaze and Char (20 minutes): Move the ribs to the hot side of the grill. Brush a generous layer of the bourbon glaze over the meat side. Let it cook for 5-7 minutes, then flip and glaze the bone side. Flip again and repeat the glazing process. Watch closely—the sugar can burn quickly.
  8. Rest and Serve (10 minutes): Remove the ribs from the grill and let them rest on a cutting board for 5-10 minutes. Cut between the bones to separate the ribs, then serve immediately with extra glaze on the side.

Notes

If the glaze starts to burn before the ribs are done, move them back to the cool side of the grill for a few minutes. Don’t skip the resting step—it allows the juices to redistribute. Double the glaze if you want extra for serving.

Nutrition

Keywords: BBQ ribs, bourbon glazed ribs, grilled ribs, sticky ribs, summer grilling, gluten-free ribs

Find it online: https://sparklespoon.com/sticky-bourbon-glazed-bbq-ribs-perfect-grilling-season/