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Flavorful Honey Bourbon Glazed Ribs Recipe Easy Smoky Dry Rub Guide

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Tender baby back pork ribs coated with a smoky dry rub and finished with a sticky honey bourbon glaze, perfect for backyard cookouts and family dinners.

Ingredients

Scale
  • 2 racks of baby back pork ribs (about 2.5 to 3 pounds each)
  • 1 tablespoon yellow mustard
  • 2 tablespoons smoked paprika
  • 1 tablespoon brown sugar, packed
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper (optional)
  • ½ cup honey
  • ¼ cup bourbon
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon ground mustard

Instructions

  1. Remove the membrane from the back of the ribs. Rinse under cold water and pat dry.
  2. Spread a thin layer of yellow mustard all over the ribs.
  3. Mix all dry rub ingredients in a bowl, then sprinkle generously on both sides of the ribs, pressing it in.
  4. Wrap ribs and refrigerate for at least 30 minutes or overnight to let flavors sink in.
  5. In a small saucepan, combine honey, bourbon, apple cider vinegar, soy sauce, and ground mustard. Simmer over medium heat, stirring occasionally, until slightly reduced and sticky (about 8-10 minutes).
  6. Preheat grill for indirect heat at about 250°F (120°C). Place ribs bone-side down away from direct flames. Cook low and slow for 1 to 1.5 hours.
  7. Wrap ribs tightly in foil and return to grill for another 30 minutes to steam and tenderize.
  8. Unwrap ribs carefully and brush generously with honey bourbon glaze. Place back on grill over direct heat for 5-7 minutes per side, basting often to caramelize glaze without burning.
  9. Let ribs rest for 10 minutes after grilling. Slice between bones and serve warm.

Notes

Remove the membrane for better flavor absorption and tenderness. Cook ribs low and slow using indirect heat to avoid burning. Apply glaze near the end and baste multiple times for a sticky finish. Rest ribs before slicing to keep them juicy. For oven cooking, bake wrapped in foil at 275°F for 2.5-3 hours, then glaze and broil to finish. Use tamari for gluten-free soy sauce alternative. Maple syrup can substitute honey for a different sweetness profile. Apple juice can replace bourbon for a non-alcoholic version.

Nutrition

Keywords: honey bourbon glazed ribs, smoky dry rub, barbecue ribs, grilled ribs, easy rib recipe, bourbon glaze, smoky ribs, backyard cookout

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