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Best Sticky Brown Sugar Bourbon Glazed Ribs Recipe

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These Sticky Brown Sugar Bourbon Glazed Ribs are fall-off-the-bone tender with a rich, caramelized glaze that’s perfectly balanced between sweet and savory. A foolproof recipe that turns any cook into a grill master.

Ingredients

Scale
  • 2 racks baby back ribs (about 4–5 pounds total)
  • 1 cup dark brown sugar, packed
  • ½ cup bourbon
  • ¼ cup low-sodium soy sauce
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper (optional)
  • ½ teaspoon black pepper
  • ¼ teaspoon salt
  • 2 tablespoons brown sugar (for rub)
  • 1 tablespoon smoked paprika (for rub)
  • 1 teaspoon garlic powder (for rub)
  • 1 teaspoon onion powder (for rub)
  • 1 teaspoon black pepper (for rub)
  • ½ teaspoon salt (for rub)

Instructions

  1. Remove the membrane from the ribs by sliding a butter knife under the silvery membrane, grabbing it with a paper towel, and peeling it off.
  2. Trim excess fat from the ribs, leaving a thin layer for moisture.
  3. Mix the dry rub ingredients (2 tablespoons brown sugar, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, ½ teaspoon salt). Pat ribs dry and apply rub generously on both sides. Let sit at room temperature for 30 minutes.
  4. Preheat oven to 275°F (135°C).
  5. Place ribs on a foil-lined baking sheet with a wire rack. Cover tightly with aluminum foil.
  6. Cook for 2½ to 3 hours, until meat pulls back from bone ends by about ¼ inch and internal temperature reaches 190°F to 200°F.
  7. While ribs cook, make the glaze: In a small saucepan, combine 1 cup packed dark brown sugar, ½ cup bourbon, ¼ cup low-sodium soy sauce, 3 minced garlic cloves, 2 tablespoons tomato paste, 1 tablespoon apple cider vinegar, 1 teaspoon smoked paprika, ½ teaspoon cayenne (if using), ½ teaspoon black pepper, and ¼ teaspoon salt.
  8. Simmer the glaze over medium heat, then reduce to low and cook for 8-10 minutes, stirring occasionally, until thickened and reduced by about a third. Set aside.
  9. Increase oven temperature to 400°F (200°C).
  10. Uncover ribs and brush a generous layer of glaze on both sides.
  11. Return ribs to oven (uncovered) and cook for 10-15 minutes. Brush on another layer of glaze and cook for another 5-10 minutes until sticky and bubbling. Optionally, broil for 2-3 minutes for a charred finish.
  12. Let ribs rest for 10 minutes before slicing between the bones. Serve with extra glaze on the side.

Notes

Don’t skip removing the membrane for tender ribs. Low heat (275°F) is essential for fall-off-the-bone texture. Apply glaze in layers for a thick, sticky coating. Watch the sugar under the broiler to prevent burning. Let ribs rest before slicing.

Nutrition

Keywords: sticky brown sugar bourbon glazed ribs, bourbon ribs, brown sugar ribs, glazed ribs, baby back ribs, barbecue ribs, oven ribs

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