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Savory Maple Bourbon Glazed Baby Back Ribs Recipe Easy Crispy Bark

maple bourbon glazed baby back ribs - featured image
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Tender baby back ribs glazed with a smoky, sweet maple bourbon sauce and finished with a crispy bark. Perfect for backyard barbecues or cozy dinners.

Ingredients

Scale
  • 2 racks baby back ribs (about 3 pounds / 1.4 kg total), trimmed and membrane removed
  • ¾ cup (180 ml) pure Grade A maple syrup
  • ¼ cup (60 ml) bourbon, mid-proof
  • ⅓ cup (70 g) brown sugar, packed
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon freshly ground black pepper
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon chili powder (optional)
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons olive oil

Instructions

  1. Preheat your oven to 275°F (135°C).
  2. Remove the thin membrane from the back of each rack if not already removed. Pat ribs dry with paper towels.
  3. In a small bowl, combine smoked paprika, garlic powder, onion powder, black pepper, kosher salt, and chili powder if using. Mix well.
  4. Lightly brush both sides of the ribs with olive oil. Sprinkle the dry rub evenly over both sides, pressing gently into the meat.
  5. Line a rimmed baking sheet with aluminum foil and place a wire rack on top. Arrange ribs bone-side down on the rack. Cover tightly with foil.
  6. Bake ribs in the oven for 2.5 to 3 hours until meat is tender and pulling away from bones.
  7. While ribs bake, combine maple syrup, bourbon, brown sugar, and apple cider vinegar in a small saucepan. Warm over medium heat, stirring until sugar dissolves. Simmer gently for 5 minutes until slightly thickened. Set aside.
  8. Remove foil from ribs and brush a generous layer of glaze all over.
  9. Switch oven to broil on high. Place ribs on the top rack and broil for 3-5 minutes until glaze bubbles and caramelizes, forming a crispy bark. Watch closely to avoid burning.
  10. Let ribs rest for 5 minutes before slicing between the bones. Serve with extra glaze if desired.

Notes

If glaze is too thin, simmer longer to thicken before applying. Remove membrane for better seasoning penetration and tenderness. Use multiple thin coats of glaze during broiling for best crispy bark. Watch broiler closely to prevent burning. Rest ribs before slicing to redistribute juices. For non-alcoholic version, substitute bourbon with apple juice and vanilla extract. Store leftovers wrapped tightly in foil or airtight container in refrigerator up to 3 days; reheat in oven to maintain bark crispness.

Nutrition

Keywords: baby back ribs, maple bourbon glaze, crispy bark, barbecue ribs, smoky ribs, sweet and savory ribs, easy ribs recipe

Find it online: https://cheerycrisp.com/savory-maple-bourbon-glazed-baby-back-ribs-recipe-easy-crispy-bark/