Oak-Smoked Bourbon-Glazed Ribs

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender pork ribs slow-cooked and finished with a rich bourbon glaze infused with oak smoke aroma for deep flavor. This pork recipe, ready in about 210 minutes, pairs pork baby back ribs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 195 min Serves 6 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 275°F. Remove the membrane from 2 racks of pork baby back ribs (about 4 lbs) and pat dry. In a small bowl, combine 1 tbsp salt, 1 tbsp black pepper, 2 tsp paprika, and 3 tbsp brown sugar. Rub this spice mix evenly over both sides of the ribs.
  2. Step 2: Wrap each rack tightly in aluminum foil and place on a baking sheet. Bake for 3 hours until ribs are tender and meat starts to pull away from bones.
  3. Step 3: Meanwhile, in a small saucepan, combine 1/2 cup bourbon whiskey, 1/4 cup apple cider vinegar, 2 tbsp honey, 1 tsp smoked paprika, 1 tsp garlic powder, and 1 tsp onion powder. Bring to a simmer over medium heat, stirring frequently, and cook for 10 minutes until the sauce thickens and coats the back of a spoon.
  4. Step 4: Remove ribs from oven and carefully unwrap. Preheat grill or broiler to medium-high heat. Brush ribs generously with bourbon glaze and grill or broil for 5-7 minutes per side, basting with more glaze, until caramelized and slightly charred.
  5. Step 5: Let ribs rest for 5 minutes before slicing between bones. Serve with remaining bourbon glaze on the side.

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