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Flavorful Maple Bourbon BBQ Ribs Recipe Easy Fall-Off-The-Bone Tender

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This maple bourbon BBQ ribs recipe delivers fall-off-the-bone tender ribs with a sticky, sweet, and smoky glaze. It uses a slow oven braise and a broil finish for a quick and easy alternative to traditional smoking.

Ingredients

Scale
  • 2 to 3 pounds pork spare ribs or baby back ribs
  • ⅓ cup maple syrup (80 ml)
  • ¼ cup bourbon (60 ml)
  • ¼ cup brown sugar (50 g)
  • ½ cup ketchup (120 ml)
  • 2 tablespoons apple cider vinegar (30 ml)
  • 1 tablespoon Worcestershire sauce (15 ml)
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and black pepper to taste
  • 1 tablespoon olive oil

Instructions

  1. Preheat your oven to 275°F (135°C).
  2. Remove the membrane from the back of the ribs if attached. Pat ribs dry and season generously with salt, pepper, smoked paprika, garlic powder, and onion powder on both sides.
  3. Wrap the ribs tightly in aluminum foil, creating a sealed packet. Place on a baking sheet or roasting pan and bake for 2 to 2.5 hours.
  4. While ribs cook, prepare the maple bourbon BBQ sauce: In a small saucepan over medium heat, combine maple syrup, bourbon, brown sugar, ketchup, apple cider vinegar, Worcestershire sauce, and a pinch of salt and pepper. Stir occasionally and simmer gently for 10-15 minutes until slightly thickened.
  5. Remove ribs from oven and carefully unwrap. Brush ribs liberally with the maple bourbon BBQ sauce on both sides.
  6. Increase oven temperature to 425°F (220°C) or set broiler to high. Return ribs uncovered to the oven and cook for another 10-15 minutes to caramelize the sauce.
  7. Check for doneness; ribs should be tender and pull apart easily. If needed, cover and bake at 275°F for an additional 15-30 minutes before broiling again.
  8. Let ribs rest for 5 minutes before slicing between the bones. Serve with extra maple bourbon BBQ sauce for dipping.

Notes

Remove the membrane for better tenderness and flavor penetration. Keep the sauce at a gentle simmer to avoid burning. Broil at the end to caramelize the sauce and get a sticky, glossy finish. Rest ribs before slicing to keep them juicy. Use foil wrap during slow cooking to lock in moisture.

Nutrition

Keywords: maple bourbon BBQ ribs, fall-off-the-bone ribs, easy ribs recipe, oven baked ribs, bourbon glaze, BBQ ribs, quick ribs, tender ribs

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