Oven BBQ Ribs with Bourbon Glaze

Oven BBQ Ribs Recipe with Bourbon Glaze

Hello! We're going to prepare some ribs that will melt in your mouth. This oven BBQ ribs recipe with bourbon glaze is my favorite for Sundays because you don't need a grill or to be a smoking expert to achieve a meat tender, juicy, and flavorful result. The secret lies in slow cooking and that special touch the bourbon adds at the end. Let's get to work, your kitchen is going to smell amazing!

Preparation time

Before starting, let's organize our times so everything turns out perfect and without rush.

• Preparation: 20 minutes
• Cooking: 2 hours and 30 minutes
• Total: 2 hours and 50 minutes
• Servings: 4 people
• Difficulty: Easy/Intermediate

Ingredients

To achieve that perfect balance between sweet, smoky, and savory, we need quality ingredients. Don't worry, they are easy to find.

For the ribs and dry rub

• 1.5 kg pork ribs (baby back or full rack type)
• 2 teaspoons garlic powder
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• Salt and freshly ground black pepper to taste

For the Bourbon and BBQ Glaze

• 1 cup of BBQ sauce (choose a thick, good quality one)
• ¼ cup Bourbon whiskey
• 2 tablespoons honey or brown sugar
• 1 tablespoon of apple cider vinegar
• 1 teaspoon of Dijon mustard (optional)

Note: If you don't feel like pork today and are looking for a different experience with beef, you could adapt the times and try some red wine short ribs with creamy mashed potatoes, which have a similar cooking time but a more robust flavor profile.

Utensils we will use

We don't need professional equipment; what you have in your drawers is enough. The important thing is to have everything at hand.

• Large baking sheet (where the rack of ribs will fit)
• Aluminum foil (heavy-duty, we'll use a lot)
• Small bowl for mixing spices
• Medium bowl for the glaze
• Sharp knife (for trimming the meat)
• Kitchen brush (silicone or bristle)
• Kitchen tongs

Step-by-Step Preparation of Oven BBQ Ribs

Follow these steps calmly. The key to success here is patience and temperature control. We are going to turn a simple cut into a restaurant delicacy.

1. Cleaning and membrane preparation

   The first and most important thing is to remove the silver membrane found on the back of the bone. With a sharp knife, lift a corner and use a piece of paper towel to grip it firmly and pull it off. If you don't remove it, the meat will not absorb the well marinated and it will be tough to chew. Lightly wash the ribs under the tap and dry them very well with paper towels.

2. The dry seasoning (Rub)

   In a small bowl, mix the salt, pepper, garlic powder, smoked paprika, and cumin. Place the ribs on a board and massage this mixture on both sides, making sure every corner is covered. If you have time, wrap them in plastic and let them rest in the fridge for an hour; this helps the flavors penetrate.

3. Slow cooking in foil

   Preheat your oven to 150 °C (300 °F). Cut two large sheets of aluminum foil. Place the ribs in the center, with the meat side up. Seal the aluminum tightly to form a packet (this is called the papillote technique), making sure no steam escapes. Place the packet on the tray and bake for 2 hours. This is where the magic happens: the steam cooks the collagen and leaves the meat extra tender.

4. Preparation of the Bourbon Glaze

   While the ribs are in the oven, we will prepare the star sauce. In a bowl, combine the sauce BBQ, Bourbon, honey (or sugar), apple cider vinegar, and mustard. Mix well until homogeneous. The alcohol from the Bourbon will evaporate in the final cooking, leaving only that characteristic woody and vanilla aroma. If you like to experiment with bolder flavors in your sauces, you could be inspired by a base like the tamarind chipotle sauce to give it a spicy twist another time.

5. Glazing and caramelization

   After 2 hours, carefully remove the ribs from the oven (steam burns). Open the aluminum and discard it or use it as an open base. Raise the oven temperature to 200 °C (390 °F). Generously brush the ribs with your mixture of icing Bourbon on both sides. Put them back in the oven, this time uncovered, for 15 minutes. Repeat brushing once more and give them 5-10 extra minutes until the sauce bubbles and looks sticky and golden.

To finish and serve

Once you see that bright reddish color and notice that the meat has retracted a bit, revealing the bone, they are ready. Remove them from the heat and, this is vital, let them rest on the board for about 10 minutes before cutting. If you cut immediately, you will lose all the juices. Serve hot accompanied by some corn on the cob or a fresh coleslaw to balance. If you prefer a more oriental style in the future, the ribs with honey and soy are a fantastic alternative that uses a similar technique.

Nutritional Information

Here are the approximate per-serving data for you to consider the energy contribution of this delicious dish.

• Calories: 520 kcal
• Proteins: 38 g
• Fats: 32 g
• Carbohydrates: 25 g
• Fiber: 1 g

Note: Values are estimates based on standard ingredients and may vary depending on the brand of barbecue sauce or the amount of fat in the meat.

5 keys to make it perfect

Sometimes, the small details make a big difference between a good roast and a memorable one. Here are my secrets.

1. The membrane is non-negotiable: Many beginners skip this step, but leaving the membrane prevents the rib from being pleasant to eat. Take the time to remove it.
2. Aluminum sealing: When making the aluminum foil packet, make sure it is well sealed. We want the ribs to steam cook in their own juices. If there are leaks, they will dry out.
3. Don't drown the meat at the beginning: Do not put BBQ sauce from the beginning of cooking. The sugar in the sauce would burn during the 2 hours in the oven, leaving a bitter taste. The sauce always goes at the end.
4. The final rest: Just like with a good steak or when you prepare a short rib in tamarind and pasilla sauce, resting redistributes the internal juices. If you cut it while it's boiling hot, the meat will feel dry even if you've cooked it well.
5. Bourbon Quality: You don't need to use the most expensive whiskey in your collection, but don't use a bad quality one either. If you wouldn't drink it, don't cook with it.

When is it ideal to enjoy it?

This dish of ribs is synonymous with relaxed celebration. It's perfect for a family Sunday lunch where you can leave the oven working while enjoying company. It's also a classic for watching sports games with friends or celebrating Father's Day, as it has that festive and abundant character.

The good thing about the oven is that you don't depend on the weather. If it rains and you can't use the barbecue exterior, this recipe saves the day by keeping that festive spirit. However, if the occasion calls for something a bit more formal and elegant, you might prefer to opt for a pork loin stuffed with dried figs, pistachio, and goat cheese, which offers a more sophisticated presentation for anniversary or Christmas dinners.

Comparison table

Sometimes we get confused among so many types of rib recipes. Here I help you differentiate this preparation from other similar ones so you can choose the best option according to your craving.

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. I'd love to know how these ribs turned out for you. Did you dare with the bourbon or did you give it your own personal touch? Leave your comment and share your own little tricks so we can all keep learning!

Culinary glossary

So you don't get lost with the terms, here I briefly explain some words we used today.

• Papillote: A cooking technique that involves wrapping food hermetically (in paper or foil) so that it cooks in its own juices and steam.
• Glaze: Glaze:.
• To cover food with a shiny, sweet or savory sauce, usually at the end of cooking, to give it flavor and an appetizing appearance. Membrane:.
• A thin, tough layer of connective tissue on the bone side of the ribs. It is removed because it does not soften when cooked and makes it difficult to eat. Cut of pork ribs that comes from the top of the loin, they are smaller, curved, and more tender than St. Louis style ribs.
• Caramelize: Process of sugar oxidation (present in honey and BBQ sauce) by the action of heat, which gives brown color and complex flavor.