Oven-Baked Baby Back Ribs with Brown Sugar Rub and Bourbon BBQ Glaze

Steps

1. Step 1

   Heat the oven to 300°F. Pat the ribs dry. Slide a butter knife under the thin, shiny membrane on the bone side at one end, lift it, grip it with a paper towel and pull it off. Trim any loose flaps of fat.

   10 min · 300°F

   • 1 rack baby back ribs (about 3 lb)
2. Step 2

   Rub the mustard all over both sides of the rack in a thin film; it's just glue for the rub, you won't taste it.

   2 min

   • 1 rack baby back ribs (about 3 lb)
   • 1 tbsp yellow mustard
3. Step 3

   Stir together the brown sugar, paprika, salt, garlic powder, onion powder, black pepper, chipotle chili powder and ground mustard in a small bowl. Sprinkle the rub evenly over both sides of the ribs and press it on. Let the rack sit while the oven finishes heating.

   8 min

   • 1/3 cup dark brown sugar
   • 1 tbsp sweet paprika
   • 2 tsp kosher salt
   • 1 tsp garlic powder
   • 1 tsp onion powder
   • 1 tsp black pepper
   • 1/2 tsp chipotle chili powder
   • 1/2 tsp ground mustard
4. Step 4

   Lay two long sheets of heavy-duty foil on a rimmed baking sheet, overlapping. Set the rack meat side up in the middle and wrap it into a sealed packet, crimping the edges tightly so steam stays in.

   5 min

   • 1 rack baby back ribs (about 3 lb)
5. Step 5

   Bake the wrapped ribs until very tender: a skewer or paring knife should slide into the meat between the bones with no resistance, and the meat will have pulled back from the bone ends. Check at 2 hours 15 minutes and give it longer if needed.

   2 hr 30 min, hands-off · 300°F

6. Step 6

   While the ribs bake, make the glaze: whisk the ketchup, bourbon, molasses, cider vinegar, brown sugar, Worcestershire, garlic powder and black pepper in a small saucepan. Bring to a gentle simmer over medium heat, then cook, stirring now and then, until slightly thickened and glossy, about 12 minutes. Season with salt to taste and set aside.

   15 min

   • 3/4 cup ketchup
   • 1/3 cup bourbon
   • 3 tbsp molasses (not blackstrap)
   • 2 tbsp cider vinegar
   • 2 tbsp dark brown sugar
   • 1 tbsp Worcestershire sauce
   • 1 tsp garlic powder
   • 1/2 tsp black pepper
   • salt
7. Step 7

   Take the ribs out and open the foil carefully, away from your face: the steam is hot. Pour off the juices in the packet. Move the rack to the foil-lined sheet, meat side up, and let it rest 10 minutes.

   10 min, hands-off

8. Step 8

   Heat the broiler. Brush the ribs generously with about two-thirds of the glaze. Broil 6 inches from the element until the glaze bubbles and darkens in spots, 3 to 5 minutes; watch closely, since the sugar burns fast.

   5 min

   • 1 rack baby back ribs (about 3 lb)
9. Step 9

   Let the rack rest 5 minutes, then cut between the bones into individual ribs. Serve with the remaining glaze on the side.

   5 min

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026