Baby Back Ribs with Brown Sugar, Bourbon Sauce
Prep time
Cook time
Total time
These perfectly cooked baby back ribs with brown sugar bourbon sauce will leave you speechless and make you want to participate in a bbq rib competition, really, they're that good! Sometimes it's quick and easy to just doctor up bottled bbq sauce and it's great, but if you have a little extra time, a homemade sauce is well worth it, especially this brown sugar, bourbon version! The slow cooking of the ribs in a low oven and the incredible sauce makes these ribs competition worthy, you'll love them!
Author: Ruth Guerri
Recipe type: bbq ribs
Serves: 4
Ingredients
Ribs
- 1 slab of baby back ribs
- 1 tsp of salt
- ½ tsp of pepper
- 2 Tbs of brown sugar
- 1 tsp of garlic powder
- 1 tsp of onion powder
Sauce
- 1 cup of ketchup
- ⅓ cup of Bourbon
- 4 Tbs of brown sugar
- 3 Tbs of molasses
- 3 Tbs of apple cider vinegar
- 2 Tbs of Worcestershire sauce
- 1 Tbs of soy sauce
- 3 tsp of Dijon mustard
- 1 Tbs of liquid smoke - optional
- 1 tsp of onion powder
- 1 tsp of garlic powder
- ½ tsp of black pepper
- ½ tsp of kosher salt
- pinch of red pepper flakes or to taste
Instructions
- First prep your ribs, blot them very dry with paper towels and cut through the silver skin on the back of the ribs with a very sharp knife, then place them on a foil-lined baking sheet and sprinkle on the salt, pepper, brown sugar, onion, and garlic powder. Preheat the oven to 250 degrees, place the ribs in the oven and bake for 2 hours.
- While the ribs are cooking and making the kitchen smell heavenly, make the sauce, add all of the ingredients to a medium saucepan, bring to a boil, then simmer for 10 - 12 minutes. Now, you can finish the ribs in the oven or sear them on an outdoor bbq gill which is what I like to do. Place the ribs on a medium/hot fire, slather them with sauce and cook for 4-5 minutes on each side. To finish in the oven, increase the temperature to 350, brush the ribs with sauce, bake another 45 - 50 minutes, brushing on more sauce several times
- Let the ribs rest before cutting, they've been through a lot! Serve any remaining sauce on the side and enjoy!!
- T
