Bourbon-Glazed Baby Back Ribs

Historically famous recipe with my family for over 20 years. I do bake little longer, and add little more juice like other reviewers. I pair it with smoky chipotle chicken (BA) ,corn on cob with feta and chives (BA), Mediterranean ‘no-mayo’ potato salad with mint-lemon, olive oil. Southern buttermilk buns, and soda-Jerk baked beans. All BA recipes. Every summer family can’t get enough of this scrumptious menu for family reunion. I don’t finish on bbq…but in oven on broil. As all that bbq on bbq makes for big clean up. Can also cover big cookie sheet with tin foil, place ribs with bbq sauce on in bbq on high for few minutes to brown …that easier clean up.

• M Lott

• Shuswap, bc Canada

• 7/10/2022

A rib recipe I keep coming back to year after year. I double the sauce and thicken it on the stove. Delicious! And, like many others, I lower the oven temp to 275-300 and bake the ribs for 2.5-3 hours. Always a hit, yum!!

• Anonymous

• Seattle

• 2/5/2020

A favorite in our household. I use my electric pressure cooker to do the ribs, then finish with glaze on the grill.

• areople

• The Great Lakes Water Basin

• 1/25/2019

I make these all the time. I also use the sauce on my pulled pork. People rave about them! I use a bit more pineapple juice and cook for quite a bit longer..... The meat just shreds off the bone....

• kdq269

• Wilton, CT

• 2/24/2016

Sauce was very good. Here are my tips: I think they are best when you marinate them with a dry rub. Steam in foil packets at 350 degrees for 2 - 2.5 hours. If you serve them right out of the foil, they are super tender and fall off the bone and have a good flavor from the rub. But they don't look very good. So you can brush them with sauce (we liked this one) and broil them for a few minutes and serve immediately, they are still super tender and you have a little extra flavor from the caramelized glaze plus they look great. Serve with more sauce. If you make ahead OR prefer them to be a little chewier, then you marinate in the rub, steam in oven, brush with sauce and broil then reheat in foil packets in the oven OR reheat on the BBQ with sauce. Either way, serve with more sauce. The waiting time seems to make the meat tighten up around the bone so they are still tender but more like ribs you need to pick up to eat.

• lmandell

• Chicago

• 1/13/2016

These were good, but the better recipe is another on epicurious (don't remember the exact name, but had ginger, apple cider, and onions). I did decrease the oven temp to 300 and increase the cooking time to 2 hours.

• garlicbutter

• Mechanicsville, va

• 9/17/2014

I'll start this off with - 1. I am a pretty good cook. 2. I NEVER make ribs because I don't particularly care for them. 3. I am relatively new to a gas grill. I read reviews, marinated the ribs for about 4 hours (I only used a 3-lb rack, as really only my hubby will eat ribs) - added 2 minced cloves of garlic to the pineapple juice. Cooked at 250 for 2 hours. As recommended by others, I doubled the sauce & let it thicken on the stove. AMAZING. I had to stop eating it as it was cooling, it was that delightful. the ribs were gray and kinda bland looking out of the oven, but after about 10 minutes on the grill, looked great. Husband LOVED these, definitely a keeper recipe!

• betsym1

• Palatine, IL

• 6/18/2013

This is, hands down, my family's favourite rib recipe and one of their top 10 overall favourites. Being Canadian, I make this recipe with Maple Crown Royal, instead of bourbon. I was out of molasses so I substituted dark brown sugar. They are FANTASTIC! I love the fact that I don't have to marinate them overnight.

• lolla_b4

• 4/7/2013

这道菜释放我从曾经到follow a recipe for baby back ribs again. I did use a spice rub, sprinkled some apple cider vinegar on them because I forgot the pineapple juice, and refrigerated for a few hours. Baked at 325 for about an hour and a half and then broiled (low broil) for about 12 minutes, turning and basting every two minutes. I mixed and matched on the glaze recipe, but I think as long as there's something sweet, something savory, something fruity, and something spicy in it, it will work. I did boil it down but forgot about it on the stove, so it got really thick. I added some more bourbon (actually, JD) and some apricot jam to loosen it up. It was so good and so easy. Next time I'll try baking for longer at a lower temp, but they turned out fine the way I did it. I didn't use the foil packet, just put in a glass dish and covered with foil.

• nancyginsc

• Santa Cruz CA

• 2/9/2013

Excellent! Doubled sauce and simmered it. Marinated in Garlic and pineapple juice after rubbing it with a smoked spice rub. Baked at 275 for 1.5 hours then at 200 for about two hours after basting with some marinade. Grilled for half hour on medium low. Everyone loved it!

• taebatha

• Atlanta

• 7/1/2012

Fantastic. Made it many times - always a winner. For best results I highly recommend to bake it in a Reynolds Baking Plastic Bag, it keeps it so so moist, even if you bake it the night before. (Just follow the recommendation of the Reynolds manufacture on how to use the bag), I too bake it longer then an hour at 325 degrees. The following day, just follow the recipe and bast in the glory of the comments you will get and make copies of the recipe for people to take home.

• NapaCA

• Napa, CA

• 6/29/2012

I thought the sauce was really, really good. (In place of half the honey, I used ginger syrup, also added some grated ginger) But I didn't like the texture of the ribs steamed in the foil packet (I did 3 hrs at 275). Even after some time on the grill, I thought they were too mushy and not caramelized enough. I'll definitely repeat the sauce again, but will bake the ribs uncovered.

• lwgilbert

• SF Bay Area

• 6/26/2012

I have made these at least 10 times - always asked for the recipe - two time winning recipe at rib "throwdown" with family and friends. Followed other reviewer's suggestion to reduce the sauce on the stove before basting ribs, makes the sauce sticker and less bourbony (made that word up!) and for those who find the pineapple juice a little bland - I always grate some garlic and ginger into the juice and let that stew for 30 min or so before pouring over ribs. I also cook them on much lower temp - 250 at most for 2 1/2 hours

• dennypole

• british columbia

• 6/13/2012

Fantastic. Next time I'll add a bit more chili paste.

• Gabrielle_of_Brklyn

• Brooklyn

• 1/25/2012

Terrific. Didn't have plum sauce so used fig preserves. Didn't have chili paste so used chili and garlic sauce. Yummy!! baked for 2 1/2 hours at 275 then broiled with glaze for a few minutes on each side. served with corn cakes and salad and full bodied spanish wine.

• maywall

• 10/2/2011