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Perfect Sticky Brown Sugar Bourbon Ribs for Labor Day

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These sticky brown sugar bourbon ribs are born out of pure panic and a pantry that refused to cooperate. They have a sticky, caramelized crust that catches the light, and the meat pulls apart so clean you barely have to chew.

Ingredients

Scale
  • 2 racks baby back ribs (about 4–5 pounds total)
  • 1 cup packed brown sugar
  • 1/2 cup bourbon
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon garlic powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 tablespoon Dijon mustard

Instructions

  1. Remove the membrane from the back of each rack. Slide a butter knife under the membrane at one end, grab it with a paper towel, and pull it off. Pat the ribs dry with paper towels. Season both sides generously with salt and pepper. Let them sit at room temperature for 30 minutes while you make the glaze.
  2. In a small saucepan over medium heat, combine the brown sugar, bourbon, melted butter, apple cider vinegar, garlic powder, smoked paprika, cayenne (if using), and Dijon mustard. Whisk until the sugar dissolves and the mixture is smooth. Bring it to a gentle simmer, then reduce the heat to low. Let it cook for 5-7 minutes, stirring occasionally, until it thickens slightly. Remove from heat and set aside.
  3. Heat your grill to 300-325°F for indirect cooking. On a gas grill, turn on one side and leave the other off. On a charcoal grill, bank the coals to one side.
  4. Place each rack of ribs on a large sheet of heavy-duty aluminum foil. Brush about 2 tablespoons of the glaze onto each rack, saving the rest for later. Wrap the foil tightly around the ribs, creating a sealed packet. Place the foil packets on the indirect-heat side of the grill. Close the lid and cook for 1 hour 15 minutes.
  5. Carefully remove the foil packets from the grill. Open them, watching out for the steam. Brush the ribs generously with more glaze on both sides. Place the ribs directly on the grill grates over medium heat (around 350-375°F). Cook for 5-7 minutes per side, brushing with more glaze each time you flip. The sugars will caramelize and the glaze will become sticky and tacky.
  6. Transfer the ribs to a cutting board and let them rest for 10 minutes. Cut between the bones to separate individual ribs. Brush with any remaining glaze before serving.

Notes

Remove the membrane for best texture. Don’t boil the glaze; simmer gently. Watch the sugar to prevent burning. Let ribs rest before cutting. Double up on glaze for serving.

Nutrition

Keywords: sticky brown sugar bourbon ribs, labor day ribs, grilled ribs, bourbon glaze ribs, baby back ribs

Find it online: https://ovenmila.com/perfect-sticky-brown-sugar-bourbon-ribs-for-labor-day/