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Perfect Slow-Smoked Baby Back Ribs Recipe with Easy Brown Sugar Bourbon Glaze

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Slow-smoked baby back ribs with a sticky, sweet, and boozy brown sugar bourbon glaze that tenderizes the meat to fall-off-the-bone perfection. This recipe is simple, pantry-friendly, and perfect for gatherings or a special weeknight treat.

Ingredients

Scale
  • 1 full rack baby back ribs (about 2–2.5 pounds / 900–1150 grams), membrane removed
  • Dry Rub:
  • 2 tablespoons brown sugar (light or dark)
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon chili powder or cayenne (optional)
  • Brown Sugar Bourbon Glaze:
  • 1/2 cup brown sugar (packed)
  • 1/4 cup bourbon whiskey
  • 1/4 cup ketchup
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon smoked paprika
  • Pinch of salt and pepper
  • Wood chips (hickory or applewood) for smoking

Instructions

  1. Prep the ribs (15 minutes): Remove the membrane from the back of the ribs and pat dry.
  2. Apply the dry rub (5 minutes): Mix brown sugar, smoked paprika, garlic powder, onion powder, salt, pepper, and chili powder. Rub evenly over both sides of ribs.
  3. Preheat the smoker (10-15 minutes): Bring smoker to 225°F (107°C). Add soaked wood chips for smoke.
  4. Smoke the ribs (2.5 – 3 hours): Place ribs bone side down on smoker grate. Maintain temperature between 225-250°F (107-121°C). Avoid opening lid frequently.
  5. Prepare the glaze (while ribs smoke): Combine all glaze ingredients in a saucepan. Simmer over medium heat for about 10 minutes until thickened. Remove from heat.
  6. Wrap the ribs (1 hour): After initial smoke, wrap ribs tightly in aluminum foil with a spoonful of glaze inside. Return to smoker for 1 hour.
  7. Glaze and finish (30 minutes): Unwrap ribs, brush generously with glaze, and place back on smoker or grill uncovered for 30 minutes, brushing glaze once or twice more.
  8. Check for doneness: Ribs should be tender but not falling completely off the bone. Internal temperature should reach about 195°F (90°C).
  9. Rest and serve: Let ribs rest for 10 minutes before slicing between bones.

Notes

Remove the membrane for tenderness. Maintain steady smoker temperature around 225°F. Use soaked wood chips for gentle smoke. Wrap ribs in foil with glaze to keep moist. Apply glaze towards the end to avoid burning sugars. Let ribs rest before slicing. If smoke is too intense, spritz with apple juice. Bourbon alcohol mostly cooks off during simmering and smoking. For gluten-free, use tamari instead of Worcestershire sauce and ensure ketchup is gluten-free. Substitute bourbon with vanilla extract and apple juice for non-alcoholic version.

Nutrition

Keywords: slow smoked ribs, baby back ribs, bourbon glaze, barbecue ribs, smoked ribs recipe, brown sugar glaze, easy ribs recipe, backyard barbecue

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