Smoked Bourbon-Glazed St. Louis Ribs
Tender St. Louis style pork ribs slow-cooked and finished with a smoky bourbon glaze for a rich, deep flavor. This american-inspired bbq & smoked ready in about 205 minutes pairs pounds St. Louis style pork ribs, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, 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.
Ingredients
- 3 pounds St. Louis style pork ribs
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 2 tsp smoked paprika
- 2 tbsp brown sugar
- 1/2 cup bourbon whiskey
- 1/4 cup apple cider vinegar
- 2 tbsp honey
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp olive oil
Instructions
- Step 1: Preheat oven to 275°F. In a small bowl, mix 1 tbsp kosher salt, 1 tbsp black pepper, 2 tsp smoked paprika, 2 tbsp brown sugar, 1 tsp garlic powder, and 1 tsp onion powder to make a dry rub.
- Step 2: Rub the 3 pounds pork ribs evenly on both sides with 2 tbsp olive oil, then coat thoroughly with the dry rub mixture. Place ribs on a foil-lined baking tray, bone side down.
- Step 3: Cover ribs tightly with foil and bake at 275°F for 3 hours until tender and starting to pull from the bone.
- Step 4: While ribs bake, prepare bourbon glaze by whisking 1/2 cup bourbon whiskey, 1/4 cup apple cider vinegar, and 2 tbsp honey in a small saucepan. Simmer over medium heat for 10 minutes until thickened and syrupy.
- Step 5: Remove ribs from oven and increase oven temperature to 450°F. Brush ribs generously with bourbon glaze and return uncovered to oven for 10 minutes until glaze is caramelized and sticky.
- Step 6: Let ribs rest 5 minutes before slicing between bones and serving with remaining glaze.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoked Bourbon-Glazed St. Louis Ribs take to make?
Total time is about 205 minutes (15 min prep + 190 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Smoked Bourbon-Glazed St. Louis Ribs?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep kosher salt from drying out.
Can I substitute ingredients in Smoked Bourbon-Glazed St. Louis Ribs?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Smoked Bourbon-Glazed St. Louis Ribs for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Smoked Bourbon-Glazed St. Louis Ribs?
American bbq & smoked like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
