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Savory Bourbon Glazed Baby Back Ribs Recipe Easy Hickory Smoke Method

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A flavorful and tender baby back ribs recipe featuring a savory bourbon glaze and authentic hickory smoke, perfect for weekend cookouts and family dinners.

Ingredients

Scale
  • 2 racks baby back ribs (about 2 to 2.5 pounds each)
  • ½ cup brown sugar, packed
  • ¼ cup bourbon (e.g., Maker’s Mark)
  • 2 tablespoons apple cider vinegar
  • ¼ cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt, to taste
  • ½ teaspoon freshly ground black pepper
  • A handful of hickory wood chips, soaked in water for 30 minutes
  • 1 tablespoon olive oil

Instructions

  1. Remove the silver skin membrane from the back of the baby back ribs using a sharp knife and paper towel (about 5 minutes).
  2. Preheat your smoker or grill to a steady 225°F (107°C). Set up for indirect heat and place soaked hickory wood chips on coals or in smoker box (about 15 minutes).
  3. Lightly brush olive oil on both sides of the ribs, then season with salt, pepper, smoked paprika, garlic powder, and onion powder (about 5 minutes).
  4. Place ribs bone side down on the smoker rack. Close the lid and smoke for about 2 hours, maintaining consistent temperature.
  5. While ribs are smoking, combine brown sugar, bourbon, apple cider vinegar, ketchup, Worcestershire sauce, and a pinch of salt in a saucepan. Heat over medium-low, stirring occasionally, until sugar dissolves and glaze thickens slightly (about 10 minutes). Let cool to room temperature (total 15 minutes).
  6. After 2 hours, brush a generous layer of bourbon glaze on the ribs. Close the lid and continue smoking for another 30-45 minutes, basting every 15 minutes with more glaze to achieve a sticky, caramelized finish.
  7. Check for doneness: ribs should be tender and pull away from the bone easily. Internal temperature should reach about 190°F (88°C).
  8. Remove ribs from smoker and tent loosely with foil. Let rest for 10-15 minutes to allow juices to redistribute.
  9. Slice between the bones, plate, and optionally brush with any leftover glaze. Serve hot and enjoy.

Notes

Do not apply glaze too early to avoid burning; apply during last 30-45 minutes and baste every 15 minutes. Soak wood chips for at least 30 minutes to ensure smooth smoke. Remove silver skin membrane for tender ribs. Use a meat thermometer to check for doneness at 190°F (88°C). For gluten-free, use gluten-free Worcestershire sauce and ketchup. Non-alcoholic version can substitute bourbon with apple juice.

Nutrition

Keywords: baby back ribs, bourbon glaze, hickory smoke, barbecue, smoked ribs, easy ribs recipe, bourbon ribs, backyard cookout

Find it online: https://chrisfeasts.com/savory-bourbon-glazed-baby-back-ribs-recipe-easy-hickory-smoke-method/