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Tender Whiskey Glazed BBQ Ribs Recipe Easy Fall-Off-Bone Perfection

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This recipe delivers tender, fall-off-the-bone pork ribs glazed with a sweet and smoky whiskey BBQ sauce. Slow-cooked for hours and finished under the broiler or grill for a caramelized crust, it’s an easy, crowd-pleasing dish perfect for any occasion.

Ingredients

Scale
  • 1 rack pork ribs (baby back or St. Louis style)
  • 1 cup whiskey (bourbon like Maker’s Mark or Buffalo Trace recommended)
  • 1 cup BBQ sauce (smoky and slightly tangy)
  • 1/2 cup brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons apple cider vinegar
  • Optional: pinch of cayenne pepper
  • Optional: honey for extra sweetness

Instructions

  1. Remove the silver skin membrane from the back of the ribs using a sharp knife and paper towel (about 5 minutes).
  2. Mix garlic powder, onion powder, smoked paprika, salt, and black pepper in a small bowl. Rub this seasoning all over the ribs, coating both sides evenly. Let rest for 10-15 minutes.
  3. Place ribs in the slow cooker, curling them if needed to fit. Cook on low for 5-6 hours or on high for 3-4 hours until meat is tender and starts pulling from the bone.
  4. While ribs cook, combine whiskey, BBQ sauce, brown sugar, and apple cider vinegar in a small saucepan. Bring to a simmer over medium heat, stirring frequently until sugar dissolves and glaze thickens slightly (about 8-10 minutes).
  5. Carefully transfer ribs to a baking sheet lined with foil. Brush generously with the whiskey glaze on both sides.
  6. Set oven broiler to high and place ribs about 6 inches from heat. Broil for 3-5 minutes per side, watching closely to avoid burning, until glaze bubbles and caramelizes.
  7. Let ribs rest for 5 minutes before slicing between bones. Serve with extra glaze on the side for dipping.

Notes

If glaze darkens too quickly under the broiler, lower the rack or reduce broil time. Rest ribs after cooking to redistribute juices. You can finish ribs on a hot grill instead of broiler for a smoky char. For gluten-free, ensure BBQ sauce and whiskey are gluten-free. To reduce sugar, use less brown sugar or substitute with coconut sugar. Leftovers keep refrigerated for 3-4 days or frozen up to 2 months.

Nutrition

Keywords: whiskey glazed ribs, BBQ ribs, slow cooker ribs, fall-off-the-bone ribs, bourbon ribs, easy BBQ recipe, whiskey BBQ sauce

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