Fall-off-the-bone pork ribs slow-roasted, glazed with a sticky maple-bourbon barbecue sauce, and finished on the grill for that irresistible char.
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Ingredients (serves 4)
Ribs & dry rub • 2 lb (900 g) baby back ribs • 1 Tbsp brown sugar • 1 tsp smoked paprika • 1 tsp garlic powder • ½ tsp onion powder • ½ tsp ground cumin • ½ tsp salt • ¼ tsp black pepper
Maple-bourbon BBQ sauce • ½ cup ketchup • ¼ cup pure maple syrup • 2 Tbsp bourbon • 1 Tbsp apple-cider vinegar • 1 Tbsp Worcestershire sauce • 1 tsp Dijon mustard • Pinch of cayenne (optional)
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Instructions 1. Prep ribs – Remove membrane from back of ribs. Mix dry-rub spices; coat ribs evenly. Wrap in foil; refrigerate 1 h (or overnight). 2. Slow-roast – Place foil-wrapped ribs on a baking sheet. Roast 300 °F / 150 °C for 2 h until tender. 3. Make sauce – Simmer all sauce ingredients 5 min until slightly thick. Set aside. 4. Glaze & grill – Heat grill to medium-high. Unwrap ribs, brush generously with sauce, and grill 3–4 min per side, basting, until caramelized and lightly charred. 5. Serve – Rest 5 min, slice, and brush with extra warm sauce.
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