Description

Tender, fall-off-the-bone pork ribs coated in a sticky, sweet, and boozy brown sugar bourbon glaze, cooked using the indirect heat method for a perfect balance of smoke and flavor.

Ingredients

Scale

2 racks pork ribs (3–4 pounds each, baby back or St. Louis cut)
2 tablespoons smoked paprika
2 tablespoons brown sugar
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper
1 tablespoon kosher salt
1 tablespoon black pepper
½ cup bourbon whiskey
¼ cup apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
1 medium yellow onion, finely diced
3 cloves garlic, minced
2 tablespoons butter
Apple juice or water (for foil wrapping)

Instructions

Remove ribs from fridge 30 minutes before cooking. Peel off the silverskin membrane from the bone side and pat ribs dry.
Mix smoked paprika, brown sugar, garlic powder, onion powder, cayenne, salt, and pepper. Generously coat both sides of the ribs with the rub and press it in. Wrap in plastic and refrigerate for at least 1 hour (up to 24 hours).
Prepare the grill for indirect heat: pile charcoal to one side or turn on only half the gas burners. Aim for 250-275°F. Place a drip pan with water under the indirect zone.
Place ribs bone-side up on the indirect heat side. Cook for about 1.5 hours.
Remove ribs and place on heavy-duty foil. Add a splash of apple juice or water, then wrap tightly in a double layer of foil. Return to grill and cook for another 45-60 minutes until tender.
While ribs cook, make the glaze: Melt butter in a saucepan over medium heat. Sauté diced onion until soft (5 mins), add minced garlic (1 min). Add bourbon, vinegar, Worcestershire, and hot sauce. Bring to boil, then simmer uncovered for 15-20 minutes until reduced by half. Stir in brown sugar until dissolved.
Remove foil packet from grill. Discard liquid. Place ribs meat-side up over direct heat.
Brush ribs generously with glaze. Caramelize for 2-3 minutes, flip, brush other side, and caramelize again. Repeat 2-3 times to build layers.
Remove ribs from grill and let rest for 10 minutes before cutting and serving.

Notes

Ensure the internal temperature reaches 190-200°F for fall-off-the-bone tenderness. The foil wrap is crucial for keeping the ribs moist. Use a bourbon you enjoy drinking for the best flavor. Leftovers can be stored in the fridge for 3 days and reheated in the oven at 300°F.

Prep Time: 15 minutes
Cook Time: 3 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: ½ rack
Calories: 650
Sugar: 20
Sodium: 800
Fat: 45
Saturated Fat: 12
Carbohydrates: 25
Fiber: 1
Protein: 40

Keywords: grilled ribs, bourbon ribs, brown sugar glaze, BBQ ribs, pork ribs, summer grilling, easy BBQ