Print

Flavorful Maple-Bourbon Glazed Pork Ribs

maple-bourbon glazed pork ribs - featured image
Print Recipe

Tender pork ribs glazed with a sweet and smoky maple-bourbon sauce, slow roasted to fall-off-the-bone perfection. Ideal for cozy fall dinners and gatherings.

Ingredients

Scale
  • 2 racks pork baby back ribs (3–4 pounds)
  • ½ cup pure maple syrup (Grade A amber recommended)
  • ¼ cup bourbon whiskey
  • ¼ cup packed brown sugar
  • 2 tablespoons apple cider vinegar
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil
  • Optional: pinch of red pepper flakes
  • Optional: fresh thyme or rosemary sprigs

Instructions

  1. Remove the silver skin membrane from the back of the ribs using a paper towel to grip and peel it off.
  2. In a small bowl, mix 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon smoked paprika, and 1 teaspoon onion powder. Rub this mixture evenly over both sides of the ribs.
  3. Drizzle 1 tablespoon olive oil over the ribs and rub it in to help the spices stick.
  4. Preheat oven to 275°F (135°C) or set up grill for indirect heat at this temperature.
  5. Place ribs meat side up on a large sheet of aluminum foil and wrap tightly to seal in moisture. Place wrapped ribs on a baking sheet or roasting pan.
  6. Roast ribs for 2 to 2.5 hours until meat is tender and starting to pull away from the bone.
  7. While ribs roast, whisk together ½ cup maple syrup, ¼ cup bourbon, ¼ cup brown sugar, 2 tablespoons apple cider vinegar, and minced garlic in a bowl to make the glaze.
  8. Remove ribs from oven and carefully unwrap. Brush a generous layer of glaze over the ribs.
  9. Return ribs to the oven unwrapped, set oven to broil, and broil for 3-5 minutes until glaze bubbles and caramelizes. Watch carefully to avoid burning.
  10. Brush another layer of glaze and broil again for 3-5 minutes. Repeat once more for extra sticky ribs if desired.
  11. Let ribs rest for 10 minutes before slicing between the bones to allow juices to redistribute.

Notes

Remove the membrane for tender ribs. Cook low and slow to break down connective tissue. Wrap ribs tightly in foil to retain moisture. Apply glaze multiple times and broil carefully to avoid burning. Let ribs rest before slicing. For leftovers, reheat gently in oven covered with foil to keep moist. Substitute bourbon with apple brandy or skip for non-alcoholic version.

Nutrition

Keywords: pork ribs, maple bourbon glaze, fall recipe, tender ribs, slow roasted ribs, barbecue ribs, easy ribs recipe

Find it online: https://yumyep.com/flavorful-maple-bourbon-glazed-pork-ribs-recipe-easy-fall-off-bone-tender/