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Maple Bourbon Pork Ribs

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Sticky, tender pork ribs slow-baked in the oven and finished with a glossy maple bourbon glaze. These crowd-pleasing BBQ ribs are easy to make and packed with sweet, smoky, and savory flavors.

Ingredients

Scale
  • 3–4 pounds pork ribs (baby back or St. Louis style)
  • 1/4 cup brown sugar
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1.5 teaspoons salt
  • 1 teaspoon black pepper
  • 1/4–1/2 teaspoon cayenne pepper (optional)
  • 1/3 cup pure maple syrup
  • 1/4 cup bourbon whiskey
  • 1/4 cup ketchup
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon red pepper flakes (optional)
  • Fresh chopped parsley or chives (optional, for garnish)
  • Extra maple syrup (optional, for drizzling)

Instructions

  1. Preheat your oven to 300°F (150°C). Pat the ribs dry with paper towels. Remove the thin membrane from the bone side of the ribs.
  2. In a mixing bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Mix well.
  3. Rub the spice mixture generously over both sides of the ribs.
  4. Place the ribs, bone side down, on a large sheet of foil. Wrap tightly and transfer to a baking sheet or roasting pan.
  5. Bake for 2.5–3 hours (2.5 hours for baby back ribs, 3 hours for St. Louis style), or until the ribs are tender and a fork pokes through easily.
  6. While the ribs bake, whisk together maple syrup, bourbon, ketchup, apple cider vinegar, Worcestershire sauce, Dijon mustard, and red pepper flakes (if using) to make the glaze. Set aside.
  7. Carefully unwrap the ribs and drain off excess fat or juices. Increase oven temperature to 425°F (220°C). Brush a generous layer of glaze over the ribs.
  8. Return the ribs (uncovered) to the oven for 15–20 minutes, brushing with more glaze halfway through. For extra caramelization, broil for 2–3 minutes, watching closely.
  9. Let the ribs rest for 5–10 minutes before slicing. Garnish with parsley or chives if desired and serve with extra glaze.

Notes

Remove the membrane from the ribs for best tenderness. For gluten-free, ensure your Worcestershire sauce is gluten-free or use tamari. If you want extra glaze for dipping, double the glaze recipe. For a spicier version, add more cayenne or hot sauce. Ribs can be prepped ahead and baked up to 24 hours in advance.

Nutrition

Keywords: maple bourbon pork ribs, sticky ribs, oven baked ribs, BBQ ribs, easy pork ribs, bourbon glaze, maple syrup ribs, summer barbecue, comfort food, gluten-free ribs

Find it online: https://chrisfeasts.com/maple-bourbon-pork-ribs-recipe-easy-sticky-and-tender-bbq-ribs/