Ingredients

For the Ribs:

• 2 racks of baby back ribs (about 3 pounds total)

• 1 tablespoon olive oil

• Salt and black pepper to taste

For the Bourbon-Maple Glaze:

• 1/2 cup bourbon

• 1/2 cup pure maple syrup

• 1/4 cup brown sugar

• 1/4 cup Maple mustard

• 2 tablespoons apple cider vinegar

• 2 tablespoons soy sauce

• 1 tablespoon Worcestershire sauce

• 2 cloves garlic, minced

• 1 teaspoon smoked paprika

• 1/2 teaspoon onion powder

• 1/4 teaspoon cayenne pepper (optional, for heat)

Bourbon-Maple Rib Instructions:

Making Bourbon-Maple Sweet Grilled Ribs is straightforward. Simply season and grill the ribs slowly over indirect heat until tender.

Brush with a rich, flavorful glaze made from bourbon and maple syrup during the final grilling stage for a sticky, caramelized finish. This recipe is easy to follow and yields about 4 to 6 servings, making it perfect for a family meal or small gathering.

1. Prepare the Ribs: 

Preheat your grill to medium heat.

Remove the membrane from the back of the ribs if it hasn’t been done. Pat the ribs dry with paper towels.

Rub the ribs with olive oil and season generously with salt and black pepper.

2. Make the Bourbon-Maple Glaze: 

In a medium saucepan, combine the bourbon, maple syrup, brown sugar, Maple mustard, apple cider vinegar, soy sauce, Worcestershire sauce, minced garlic, smoked paprika, onion powder, and cayenne pepper (if using).

Bring to a simmer over medium heat, stirring occasionally. Let it cook for about 10-15 minutes until it thickens slightly.

3. Grill the Ribs: 

Place the ribs on the grill over indirect heat (not directly over the flames) and cook with the lid closed for 1.5 to 2 hours, turning occasionally. This slow cooking will make the ribs tender.

4. Apply the Glaze: 

During the last 30 minutes of grilling, brush the bourbon-maple glaze generously over the ribs. Continue to cook, turning occasionally and brushing with more glaze, until the ribs are caramelized and have a sticky coating.

5. Finish and Serve: 

Once the ribs are tender and glazed to your liking, remove them from the grill.

Let the ribs rest for a few minutes before cutting between the bones.

Serve with extra glaze on the side for dipping.