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Tender Maple Bourbon Glazed Baby Back Ribs Easy Fall-Off-the-Bone Recipe

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These tender baby back ribs are glazed with a sweet and smoky maple bourbon sauce, cooked low and slow for fall-off-the-bone perfection. A fuss-free recipe perfect for any occasion.

Ingredients

Scale
  • 2 racks baby back ribs (about 2.5 to 3 pounds / 1.1 to 1.4 kg)
  • ½ cup (120 ml) pure maple syrup
  • ¼ cup (60 ml) bourbon
  • ¼ cup (50 grams) packed brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons olive oil
  • Optional: pinch of cayenne pepper
  • Optional: substitute bourbon with whiskey or apple juice with a splash of vanilla extract

Instructions

  1. Preheat your oven to 275°F (135°C).
  2. Remove the silver skin membrane from the back of the ribs by sliding a butter knife underneath and pulling it off. Pat the ribs dry with paper towels.
  3. In a small bowl, combine 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon smoked paprika. Rub this mixture evenly all over both sides of the ribs.
  4. Place each rack on a large sheet of aluminum foil. Drizzle 1 tablespoon olive oil over each rack and seal tightly to lock in moisture.
  5. Place the wrapped ribs on a baking sheet and bake for 2 to 2.5 hours until tender but not falling apart.
  6. While ribs bake, whisk together ½ cup maple syrup, ¼ cup bourbon, ¼ cup brown sugar, 1 tablespoon apple cider vinegar, and a pinch of cayenne pepper (if using) in a saucepan. Simmer over medium heat for 10 minutes, stirring frequently, until the glaze thickens slightly.
  7. Remove ribs from the oven and unwrap foil. Brush a generous layer of the glaze over both sides.
  8. Increase oven temperature to 400°F (200°C) and return ribs (uncovered) to bake for an additional 15-20 minutes to caramelize the glaze.
  9. Let the ribs rest for 10 minutes before slicing between the bones and serving.

Notes

Remove the membrane for better glaze penetration and tenderness. Wrap ribs tightly in foil to retain moisture. Add glaze only at the end to avoid burning sugars. Use an oven thermometer to maintain consistent temperature. For grill finish, caramelize glaze over indirect heat then direct heat for 5-10 minutes.

Nutrition

Keywords: baby back ribs, maple bourbon glaze, fall-off-the-bone ribs, barbecue ribs, easy rib recipe, oven baked ribs, sweet and smoky ribs

Find it online: https://sparklespoon.com/tender-maple-bourbon-glazed-baby-back-ribs-easy-fall-off-the-bone-recipe/