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Tender Grilled Honey Bourbon BBQ Ribs

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These tender grilled honey bourbon BBQ ribs feature crispy edges and a sticky, aromatic glaze that balances sweet, smoky, and warm flavors for a perfect backyard BBQ treat.

Ingredients

Scale
  • 2 racks of baby back ribs (about 4–5 pounds / 1.8–2.3 kg)
  • ½ cup (120 ml) honey
  • ¼ cup (60 ml) bourbon (e.g., Maker’s Mark)
  • 1 cup (240 ml) BBQ sauce (smoky, slightly spicy)
  • 2 tablespoons (25 g) brown sugar
  • 1 teaspoon (2 g) garlic powder
  • 1 teaspoon (2 g) onion powder
  • 1 teaspoon (2 g) smoked paprika
  • 1 tablespoon (18 g) kosher salt
  • 1 teaspoon (2 g) freshly cracked black pepper
  • 2 tablespoons (30 ml) olive oil
  • 2 tablespoons (30 ml) apple cider vinegar

Instructions

  1. Remove the silver skin membrane on the back of the ribs for better flavor absorption. Pat the ribs dry with paper towels.
  2. In a small bowl, combine brown sugar, garlic powder, onion powder, smoked paprika, salt, and pepper. Rub olive oil evenly over both sides of the ribs, then massage the dry rub all over. Let sit for at least 30 minutes at room temperature or refrigerate overnight for deeper flavor.
  3. Preheat grill for indirect heat, aiming for a steady temperature around 275°F (135°C). For charcoal, bank coals to one side; for gas, turn off one burner.
  4. Place ribs on the cool side of the grill, bone side down. Close lid and cook for about 2 to 2½ hours, maintaining temperature. Check occasionally and add charcoal or adjust heat as needed. Wrap ribs in foil during the last hour if grill tends to dry out food.
  5. While ribs cook, whisk together honey, bourbon, BBQ sauce, and apple cider vinegar in a saucepan. Simmer gently for 5 minutes to meld flavors and thicken slightly.
  6. After 2 hours, start basting ribs every 15 minutes with the honey bourbon glaze to build a sticky, caramelized crust.
  7. For the last 15-20 minutes, move ribs directly over heat source or increase grill temperature to crisp edges. Watch closely to prevent burning.
  8. Use a meat thermometer to ensure internal temperature reaches about 190°F (88°C). Ribs should feel tender and meat should pull back slightly from bones.
  9. Remove ribs from grill, tent loosely with foil, and let rest for 10 minutes before serving.

Notes

Remove silver skin membrane for better flavor and tenderness. Use indirect heat for slow cooking and finish over direct heat for crispy edges. Baste multiple times to build sticky glaze layers. Rest ribs after cooking to redistribute juices. If flare-ups occur, move ribs quickly and use a spray bottle of water to control flames. Can be finished in oven if no grill is available.

Nutrition

Keywords: grilled ribs, honey bourbon BBQ ribs, BBQ ribs recipe, crispy ribs, backyard BBQ, summer grilling, pork ribs, honey glaze, bourbon sauce

Find it online: https://elvafood.com/tender-grilled-honey-bourbon-bbq-ribs-recipe-easy-crispy-edges-guide/