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Tender Bourbon Glazed Smoked Pork Ribs Recipe Easy Sticky Sweet Finish

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This recipe features tender, juicy baby back pork ribs smoked to perfection and finished with a sticky, sweet bourbon glaze that balances smoky, sweet, and boozy flavors.

Ingredients

Scale
  • 2 racks baby back pork ribs (about 2–3 pounds each)
  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp black pepper
  • 1 tsp salt
  • ½ tsp cayenne pepper (optional)
  • ½ cup bourbon (e.g., Maker’s Mark or Buffalo Trace)
  • ½ cup brown sugar (dark preferred)
  • ¼ cup honey
  • 2 tbsp Dijon mustard
  • 2 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1 tbsp apple cider vinegar
  • Wood chips (hickory or applewood)
  • Aluminum foil

Instructions

  1. Remove the silver skin membrane from the back of the ribs using a butter knife and paper towel. Rinse ribs under cold water and pat dry.
  2. Mix all dry rub ingredients (brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, cayenne pepper) in a bowl.
  3. Generously coat both sides of the ribs with the dry rub. Let sit at room temperature for 20 minutes.
  4. Preheat smoker or grill to 225°F (107°C). Add hickory or applewood chips for smoke flavor. Set up for indirect cooking.
  5. Place ribs bone-side down on smoker grate away from direct heat. Smoke for 2.5 to 3 hours, maintaining steady temperature.
  6. Wrap ribs tightly in aluminum foil with a splash of apple cider vinegar inside. Return to smoker and cook for 1.5 hours.
  7. While ribs cook, prepare bourbon glaze: melt butter in saucepan over medium heat, add minced garlic and cook until fragrant.
  8. Stir in bourbon, brown sugar, honey, Dijon mustard, and apple cider vinegar. Simmer and reduce until thick and syrupy, about 10-12 minutes.
  9. Remove ribs from foil and place back on smoker or grill over indirect heat. Brush glaze generously on both sides.
  10. Cook ribs for 15 minutes, brush again with glaze, and cook another 15 minutes to set sticky finish.
  11. Let ribs rest for 10 minutes before slicing between bones and serving.

Notes

Remove the membrane for tenderness. Maintain steady smoker temperature between 225-250°F. Use a water pan in smoker for humidity. Apply glaze only in the last 30 minutes to avoid burning. Let ribs rest before slicing. For dairy-free, substitute butter with olive oil or plant-based alternative. For gluten-free, verify mustard and bourbon labels.

Nutrition

Keywords: bourbon glazed ribs, smoked pork ribs, BBQ ribs, sticky ribs, sweet glaze, smoked meat, baby back ribs, bourbon glaze, easy ribs recipe

Find it online: https://tastytuck.com/tender-bourbon-glazed-smoked-pork-ribs-recipe-easy-sticky-sweet-finish/