The Ultimate Smoky Maple-Bourbon Glazed Ribs

The Ultimate Smoky Maple-Bourbon Glazed Ribs: A BBQ Game-Changer

Take Fire

There’s nothing quite like the aroma of smoky, caramelized ribs wafting through the air on a summer evening. Today, I’m sharing a showstopping recipe that combines sweet, spicy, and smoky flavors in perfect harmony: Smoky Maple-Bourbon Glazed Pork Ribs. Trust me, this crowd-pleaser will earn you BBQ legend status.

Ingredients (Serves 4-6)

For the Ribs:

  • 2 full racks of pork baby back ribs
  • ½ cup brown sugar
  • ¼ cup smoked paprika
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 1 tbsp chili powder
  • 1 tbsp black pepper
  • 1 tbsp kosher salt
  • 1 tsp cayenne pepper (optional for heat)

For the Glaze:

  • ¾ cup pure maple syrup
  • ½ cup bourbon
  • ¼ cup apple cider vinegar
  • 3 tbsp ketchup
  • 2 tbsp Dijon mustard
  • 1 tbsp soy sauce
  • 1 tsp crushed red pepper flakes
The Ultimate Smoky Maple-Bourbon Glazed Ribs: A BBQ Game-Changer

Step-by-Step Instructions

1. Prep the RibsRemove the membrane from the back of the ribs for tender results. Pat dry with paper towels.

2. Create the RubMix all dry spices and brown sugar in a bowl. Generously coat both sides of the ribs, pressing the rub into the meat. Let rest at room temperature for 30 minutes.

3. Smoke ‘Em Low & SlowPreheat your smoker or grill to 225°F (107°C). Use hickory or applewood chips for a fruity smoke profile. Place ribs meat-side up and smoke for 3 hours, maintaining steady heat.

4. Wrap & TenderizeAfter 3 hours, wrap each rack tightly in foil with ¼ cup apple juice or cider. Return to the grill for 2 more hours until fork-tender.

5. Make the GlazeCombine all glaze ingredients in a saucepan. Simmer for 15–20 minutes until thickened. Brush generously over ribs during the final 15 minutes of cooking.

6. Finish with FlareUnwrap ribs, glaze again, and crank the heat to 400°F (204°C) for 5–10 minutes to caramelize the sauce. Rest 10 minutes before slicing.

Pro Tips for Perfect Ribs

🔥 Patience Pays: Low-and-slow cooking ensures fall-off-the-bone texture.

🔥 Wood Matters: Experiment with cherrywood for sweetness or mesquite for boldness.

🔥 Rest & Serve: Letting ribs rest locks in juices. Pair with coleslaw and cornbread!

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