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Savory Maple Bourbon Glazed Baby Back Ribs Recipe with Crispy Edges Made Easy

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This recipe delivers tender baby back ribs with a perfect balance of smoky, sweet, and boozy flavors, featuring a sticky maple bourbon glaze that caramelizes to crispy edges. Easy to prepare and perfect for gatherings, it requires simple ingredients and yields delicious, crowd-pleasing ribs.

Ingredients

Scale
  • 2 racks baby back ribs (2–2.5 pounds / 900–1100 g), trimmed of excess fat
  • ½ cup (120 ml) pure maple syrup, preferably Grade A
  • ¼ cup (60 ml) bourbon
  • ⅓ cup (65 g) packed brown sugar
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp chili powder
  • 1½ tsp salt
  • 1 tsp freshly ground black pepper
  • 2 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • Optional garnish: chopped fresh parsley or thyme

Instructions

  1. Preheat your oven to 275°F (135°C). Remove the membrane from the back of the ribs if it hasn’t been done. Pat the ribs dry with paper towels.
  2. In a small bowl, mix smoked paprika, garlic powder, onion powder, chili powder, salt, and black pepper. Drizzle olive oil over the ribs and rub it in, then sprinkle the dry rub evenly, massaging it into the meat. Let ribs sit at room temperature for 15 minutes.
  3. Place ribs on a large piece of aluminum foil, meat side up. Wrap tightly to create a sealed packet. Transfer to a rimmed baking sheet or roasting pan and bake for 2 to 2½ hours until ribs are tender and meat pulls back from the bones slightly.
  4. While ribs cook, combine maple syrup, bourbon, brown sugar, and apple cider vinegar in a small saucepan. Bring to a gentle simmer over medium heat, stirring occasionally. Simmer for 10–12 minutes until glaze thickens slightly. Remove from heat and let cool slightly.
  5. Once ribs are tender, carefully unwrap foil. Brush a generous layer of glaze over ribs. Increase oven heat to 425°F (220°C) and return ribs uncovered for 10–15 minutes to caramelize glaze and get crispy edges. Alternatively, transfer ribs to a medium-high grill and cook 5–7 minutes per side, basting with glaze until edges crisp.
  6. Let ribs rest for 5 minutes before slicing between bones. Garnish with chopped parsley or thyme if desired.

Notes

Remove the membrane from the ribs for better flavor absorption and tenderness. Simmer the glaze gently to avoid burning the sugars. Finish ribs under high heat to achieve crispy edges, watching carefully to prevent burning. Rest ribs before slicing to keep them juicy. For gluten-free, verify spices have no additives. Maple syrup can be substituted with honey or agave nectar. Slow cooker method can be used for 6 hours on low, then finish under broiler for crispiness.

Nutrition

Keywords: baby back ribs, maple bourbon glaze, crispy ribs, barbecue ribs, easy ribs recipe, smoky ribs, sweet and savory ribs, bourbon ribs, grilled ribs, oven baked ribs

Find it online: https://sizzlesprout.com/savory-maple-bourbon-glazed-baby-back-ribs-recipe-with-crispy-edges-made-easy/