Bourbon Honey Glazed Ribs are tender, slow-cooked pork ribs coated in a rich, sweet, tangy glaze made with bourbon, honey, and savory spices. The bourbon adds a warm depth of flavor, while the honey brings a caramelized sweetness that perfectly balances the smoky and juicy ribs. Ideal for a hearty meal or barbecue, these ribs are mouthwatering and packed with bold flavours.
INGREDIENTS
350g Baby Back Ribs
100ml Apple Juice
Dry Rub
1 tbsp White Sugar
1 tbsp Brown Sugar
1 tsp Mustard Powder
1 tsp Garlic Powder
1 tsp Onion Powder
1 tbsp Smoked Paprika
1 tsp Salt
1 tsp Black Pepper
1 tsp Cumin
Bourbon Honey Glaze
1/4 cup Honey
1/4 cup Bourbon (1 additional tbsp for finishing)
1 tbsp Hoisin Sauce
1 tbsp Mustard
1 tbsp Siracha
1tbsp Ketchup
1tsp Soy Sauce
1/4 tsp Black Pepper
METHOD
1. In a saucepan, combine all the glaze ingredients except for the extra tablespoon of bourbon. Bring the mixture to a simmer over medium heat and cook until it reduces by about two-thirds, leaving one-third of the liquid (approximately 20 minutes).
2. Turn off the heat, stir in the remaining tablespoon of bourbon, and set aside.
3. Preheat your oven to 105°C.
4. Remove the thin membrane from the back of the ribs for a tender texture. Pat the ribs dry with paper towels.
5. Generously coat both sides of the ribs with the dry rub mixture.
6. Place the ribs, meat side up, on a large sheet of foil. Pour half of the apple juice over the ribs, then cover tightly with another piece of foil to create a sealed packet.
7. Bake in the preheated oven for 2.5 hours until the ribs are tender.
8. Remove the ribs from the oven and turn on the broiler.
9. Uncover the ribs and brush them with a layer of the bourbon honey glaze. Place the ribs under the broiler for about 4 minutes until the glaze starts to caramelise.
10. Repeat this glazing and broiling process two more times, brushing on more glaze each time, until the ribs are golden, shiny, and slightly crispy on top.
11. Transfer the ribs to a serving platter, slice, and enjoy while warm.