Baby Back Ribs with Honey-Bourbon Glaze

These super-flavorful, falling-off-the-bone ribs are guaranteed to blow them away on the next game day. They're super easy to make and there's no fancy backyard smoker required! Make your own honey bourbon BBQ sauce for the perfect finishing touch.

Prep Time: 20 mins
Cook Time: 1 hour, 45 minutes (largely hands off)
Yield: 20-24 ribs

Ingredients

       For the Spice Rub

  • 2 TB smoked paprika (pimentón)
  • 2 TB dark brown sugar
  • 2 TB chili powder
  • 2 TB kosher salt
  • 2 tsp cumin
  • 1 tsp black pepper

      For the Honey Bourbon BBQ Sauce

  • 2 cups ketchup
  • 1 cup bourbon
  • 6 TB dark brown sugar
  • 6 TB honey
  • 4 TB Worcestershire sauce
  • 3 TB cider vinegar
  • 2 TB Dijon mustard
  • 2 tsp minced fresh garlic
  • 1 tsp liquid smoke (optional)
  • 2 TB Spice Rub (from above)

      For the Ribs

  • 2 racks pork baby back ribs (~ 5 lbs)
  • ¼ cup cider vinegar

Instructions

To make Spice Rub

Combine all spice rub ingredients in a small bowl and reserve. 

To make BBQ Sauce 

Combine all BBQ sauce ingredients in a small saucepan and add 2 TB prepared spice rub. Bring BBQ sauce to a boil, reduce to a simmer, and cook for 15 minutes so flavors can blend. Keep warm. To prepare ribs, preheat oven to 400 degrees. Coat both sides of both racks of ribs thoroughly with spice rub. Line a large roasting pan with foil and coat with cooking spray.  Lay both racks of ribs, meat side up on foil. Sprinkle cider vinegar over the top of ribs. Cover tightly with foil and cook for 1 ½ hours.

When ready to serve, heat a gas or charcoal grill over medium-high heat. Brush ribs thoroughly with sauce and grill for 10-15 minutes, re-glazing with sauce and flipping every few minutes. Carve ribs and serve with remaining sauce.

Notes

Both the rub and sauce can be made up to 1 week before preparing ribs. You can also put the spice rub on the ribs (or even bake them) up to 2 days in advance of serving. Just bring them to room temperature and coat with sauce when ready to grill.