Maple Bourbon BBQ Ribs

Ingredients

For the Ribs

• 2 racks baby back pork ribs, about 5 pounds total
• 2 tablespoons brown sugar
• 2 teaspoons smoked paprika
• 2 teaspoons kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper

For the Maple Bourbon Sauce

• 1 cup ketchup
• 1/3 cup pure maple syrup
• 1/4 cup bourbon
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon smoked paprika

For Serving

• 6 ears grilled corn
• dill pickle spears
• 2 tablespoons chopped parsley

Substitutions

• Apple juice can replace bourbon for an alcohol-free sauce.
• Spare ribs can be used but usually need 30 to 45 minutes longer.
• Honey can replace maple syrup, producing a stickier and slightly sweeter glaze.
• Yellow mustard can replace Dijon for a sharper sauce.

Instructions

Step 2: Apply the Rub

Mix brown sugar, paprika, salt, garlic powder, onion powder, and pepper; rub over both sides.

Step 3: Bake Low and Slow

Place ribs meat-side up on a foil-lined sheet pan, cover tightly with foil, and bake 2 1/2 to 3 hours until tender and at least 145°F.

Step 4: Cook the Sauce

Simmer ketchup, maple syrup, bourbon, vinegar, Dijon, Worcestershire, and paprika for 12 to 15 minutes until thick; alcohol aroma should mellow.

Step 6: Caramelize

Brush again and broil 2 to 4 minutes, watching constantly, until dark and sticky without burning.

Step 7: Rest and Serve

Rest 10 minutes, cut between bones, and serve with corn, pickles, parsley, and extra sauce.

How to Store Leftovers

Refrigerate ribs within 2 hours for up to 4 days. Store sauce, corn, pickles, and herbs separately.

Freeze cooked glazed ribs for up to 3 months, tightly wrapped.

How to Reheat

Wrap ribs with a splash of apple juice and heat at 300°F until 165°F, then uncover, brush with sauce, and broil briefly to restore the glaze.

What to Serve With It

• dill pickles
• vinegar slaw

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, ripeness, and substitutions.