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Tender Whiskey Glazed BBQ Ribs

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These tender whiskey glazed BBQ ribs feature a sweet, tangy glaze with a subtle boozy warmth, slow-cooked to fall-off-the-bone perfection. Perfect for busy weeknights or relaxed weekends, they are a crowd-pleasing comfort food with simple ingredients and easy preparation.

Ingredients

Scale
  • 2 racks pork baby back ribs (about 4 pounds), trimmed of excess fat and membrane removed
  • 1/2 cup whiskey (bourbon or rye preferred)
  • 1/3 cup brown sugar, packed
  • 1/2 cup tomato ketchup
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 1 tablespoon olive oil

Instructions

  1. Preheat your oven to 275°F (135°C).
  2. Remove the silver skin membrane from the back of the ribs by sliding a knife under it and peeling it off.
  3. In a medium bowl, whisk together whiskey, brown sugar, ketchup, apple cider vinegar, Worcestershire sauce, garlic powder, smoked paprika, onion powder, black pepper, salt, and olive oil until smooth and glossy.
  4. Using a basting brush, coat both sides of the ribs lightly with a thin layer of the glaze. Reserve most of the glaze for later.
  5. Place the ribs meat side up on a large piece of aluminum foil and wrap tightly to trap moisture.
  6. Place the wrapped ribs on a roasting pan and bake for 2.5 to 3 hours until the meat softens and shrinks back from the bones slightly.
  7. Carefully unwrap the ribs and brush a generous layer of the reserved glaze on both sides.
  8. Return ribs to the oven uncovered at 425°F (220°C) for 10–15 minutes, basting once halfway through to caramelize the glaze.
  9. Let the ribs rest for 5-10 minutes after cooking to allow juices to redistribute.
  10. Slice between the bones and serve warm.

Notes

If glaze is too thin during broiling, simmer on stove to thicken before final brush. Rotate ribs halfway through broiling for even caramelization. For extra smoky flavor, add a few drops of liquid smoke to the glaze. Membrane removal is essential for tender ribs. Glaze can be made up to 2 days ahead and stored in fridge. Substitute whiskey with apple juice or non-alcoholic bourbon syrup if desired.

Nutrition

Keywords: whiskey glazed ribs, BBQ ribs, fall-off-the-bone ribs, easy ribs recipe, whiskey BBQ glaze, slow cooked ribs, backyard BBQ, comfort food

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