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Melt-in-your-mouth bourbon-honey glazed ribs topped with herbs and served with BBQ sauce.
Alyssa

Melt-in-your-mouth Bourbon-Honey Glazed Ribs

You don’t have to be a grill master to make perfect bourbon honey ribs because there is an easy, no-fuss technique that works every single time. And our homemade BBQ sauce will knock your oven-mitts off!
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Prep Time 30 minutes
Cook Time 4 hours 30 minutes
Resting Time 10 minutes
Total Time 5 hours 10 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

  • 4 lbs beef back ribs about 2 racks
  • 8 oz apple juice
For the Dry Rub
  • 2 tablespoons white sugar
  • 2 tablespoons brown sugar
  • 1/2 tablespoon ground mustard powder
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1 tablespoon paprika
  • 1 tablespoon smoked paprika
  • 1 1/2 tablespoons coarse kosher salt
  • 1/2 tablespoon cracked black pepper
  • 1/2 tablespoon cumin
For the Bourbon-Honey Glaze BBQ Sauce
  • 1/2 cup honey
  • 3 tablespoons honey
  • 1/2 cup bourbon
  • 1 tablespoon bourbon at the end
  • 3 tablespoons hoisin sauce
  • 2 tablespoons Dijon mustard
  • 1 tablespoon gochujang
  • 1 tablespoon dark molasses
  • 1/4 cup ketchup
  • 3 tablespoons cider vinegar
  • 4 teaspoons soy sauce
  • 3 teaspoons Worcestershire sauce
  • 2 teaspoons Chili garlic sauce
  • 1/2 teaspoon ground black pepper

Method
 

  1. Combine all the ingredients (except for 1 tablespoon of the bourbon) in a medium saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by 1/3, stirring often. Sauce should be dark and slightly thickened (about 20 minutes). Stir in the last tablespoon of bourbon.
  2. Preheat the oven to 225º F. Remove the membrane from the back of the ribs. Pat ribs dry, cut into halves, and coat with dry rub. Wrap in foil with apple juice and cook for 4 to 4.5 hours until tender.
  3. Coat the ribs with BBQ sauce and broil or grill until the sauce starts to bubble, applying additional coats of glaze as needed.

Notes

Ribs can be par-cooked a day ahead and refrigerated.