"This simple but delicious Smoked Baby Back Ribs with Bourbon Glaze recipe is sure to wow the tailgate crowd. Include this fan favorite on your next tailgate menu! The glaze mixes brown sugar, apple butter, whiskey and more to create a sweet sauce to go over a tangy and spicy rub that covers the baby back ribs. The result is a rack of juicy pork ribs with a southern kick!"
2 – 2 ¼ lbs baby back ribs
1 large onion, sliced
1 cinnamon stick
6 thin strips ginger, peeled
1 tbs coarse kosher salt
½ cup brown sugar
1 ½ tsp dry mustard
1 ½ tsp dried thyme
1 tsp ginger, ground
½ tsp cinnamon, ground
½ tsp cayenne pepper
Bourbon Brown Sugar Glaze
½ cup (packed) brown sugar (Swerve sub works)
½ cup apple butter
½ cup bourbon whiskey (Makers, Jack Single Barrel)
¼ cup apple cider vinegar
3 tbs apple cider
2 tbs Dijon mustard
- Make sure you remove the membrane or have the butcher do it so the meat can absorb all the flavor!
- Mix salt, brown sugar, dry mustard, dried thyme, ground ginger, cinnamon and cayenne pepper together and then rub 1 tbs of the seasoning mix into each side of the rib rack.
- Place the ribs in a roasting pan and cover. Refrigerate for at least 6 hours (can be up to 24 hours).
- Turn your Country Smoker onto “Smoke”. Once the burn pot has caught, turn it up to 300°F and close the lid.
- Remove the ribs from the fridge and lift the rack from the pan. Spread the onion, cinnamon stick and fresh ginger in the pan and then pour in the cider. Return the ribs to the pan, meat side down and cover with foil.
- Roast ribs until the meat is tender and begins to pull away from the bone, 2-3 hours. Uncover, cool at least 30 mins.
- Turn the grill up to 400°F and grill the ribs until they’re heated through and slightly charred (about 5 minutes/side). Generously baste on all sides and grill until the sauce becomes more of a sticky glaze – about 3 minutes more on each side.
- Remove the ribs from the grill and place on a cutting board. Cut in-between the bones to create individual ribs for serving.
- Serve and enjoy with your favorite sides! Try our Fire-Roasted Paprika Garlic Street Corn if you’re looking to spice up the meal a bit. Put the remaining sauce on the side for dipping.