These drunken ribs are a showstopper at any barbecue party. The succulent ribs are marinated in a flavorful blend of bourbon and spices, then slow-cooked until tender and glazed with a sticky, tangy sauce. The combination of the smoky and sweet flavors will have everyone reaching for seconds. Best enjoyed with friends and a cold drink in hand, these ribs are the perfect summertime indulgence.
Ingredients
- 4 pounds baby back ribs
- 1 cup bourbon
- 1/2 cup brown sugar
- 1/4 cup soy sauce
- 2 tablespoons tomato paste
- 2 tablespoons dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 cup apple cider vinegar
- 1/4 cup ketchup
- 1/4 cup honey
Directions
- In a large mixing bowl, combine bourbon, brown sugar, soy sauce, tomato paste, dijon mustard, minced garlic, smoked paprika, onion powder, black pepper, and cayenne pepper. Whisk until the sugar has dissolved and the mixture is well combined.
- Place the baby back ribs in a large ziplock bag and pour the marinade over them. Seal the bag and refrigerate for at least 4 hours or overnight.
- Preheat your grill to medium-low heat. Remove the ribs from the marinade, reserving the marinade for later use.
- Place the ribs on the grill and cook for about 2 hours, turning occasionally, until they are browned and cooked through. You can also bake the ribs in the oven at 275°F for the same amount of time.
- While the ribs are cooking, pour the reserved marinade into a saucepan. Add apple cider vinegar, ketchup, and honey. Bring the mixture to a simmer over medium heat and cook for 10-15 minutes until the sauce has thickened.
- During the last 30 minutes of cooking, baste the ribs with the thickened sauce every 10 minutes, turning them to ensure even coating.
- Once the ribs are tender and glazed, remove them from the grill or oven and let them rest for a few minutes before serving.
- Slice the ribs between the bones and serve hot with extra sauce on the side.
