Description
These oven-baked baby back ribs are tender, fall-off-the-bone, and coated in a sticky, smoky bourbon BBQ glaze. Paired with charred corn, this recipe delivers restaurant-quality BBQ flavor without needing a smoker.
Ingredients
Scale
- 2 full racks baby back ribs (about 4–5 lbs)
- 1 large yellow onion, sliced thick
- 4 cloves garlic, smashed
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- ½ cup bourbon
- 1 cup BBQ sauce (Kansas City-style)
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon Worcestershire sauce
- 4 ears fresh corn on the cob (or 3 cups kernels)
- 2 tablespoons butter
- 1 lime, juiced
- ¼ cup cilantro, chopped
- 1 jalapeño, minced (optional)
Instructions
- Preheat oven to 300°F (150°C). Remove silver skin from ribs and pat dry.
- Mix brown sugar, smoked paprika, garlic powder, onion powder, black pepper, cayenne, and salt to create the dry rub.
- Generously apply the dry rub to both sides of the ribs.
- Place sliced onion and smashed garlic in the center of a large sheet of heavy-duty aluminum foil. Lay ribs on top, wrap tightly to create a sealed packet, and place on a baking sheet.
- Bake for 2 hours until ribs are tender.
- While ribs bake, combine bourbon, BBQ sauce, honey, apple cider vinegar, and Worcestershire sauce in a saucepan. Simmer over medium heat for 5-7 minutes until slightly thickened.
- Remove ribs from oven and carefully open foil. Discard onions and garlic. Drain most liquid, leaving a little to keep moist.
- Increase oven temperature to 400°F (200°C). Brush ribs generously with bourbon glaze.
- Return ribs to oven, unwrapped, for 10-15 minutes until glaze is bubbly and sticky.
- While ribs finish, melt butter in a large skillet over medium-high heat. Add corn and cook for 5-7 minutes until tender and charred.
- Remove corn from heat and stir in lime juice, cilantro, and jalapeño. Season with salt and pepper.
- Let ribs rest for 5 minutes before cutting between bones and serving with charred corn.
Notes
Remove the silver skin membrane from the back of the ribs for better tenderness. Ensure the foil packet is sealed tightly to steam the ribs properly. Rest the ribs for 5 minutes before serving to retain juices. For a spicy variation, add extra cayenne or jalapeño.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 rack divided into
- Calories: 650
- Sugar: 30
- Sodium: 900
- Fat: 35
- Saturated Fat: 12
- Carbohydrates: 45
- Fiber: 3
- Protein: 35
Keywords: BBQ ribs, bourbon ribs, oven baked ribs, baby back ribs, charred corn, Labor Day dinner, easy BBQ, smoky ribs