Sticky Bourbon Glazed Baby Back Ribs with Apple Slaw Step-by-step instructions

Before you start

Before starting, take the ribs out of the refrigerator and let them sit at room temperature for up to 30 minutes. Heat the oven to 300°F (150°C). Prepare the spice rub if making a homemade blend, and measure all ingredients.

Line a roasting pan with foil for easy cleanup. Have heavy-duty aluminum foil, a small saucepan, a pastry brush, and a broiler pan ready. Make the bourbon glaze first so it can simmer while the ribs bake, and prepare the apple slaw just before serving.

Instructions

Season and Slow-Bake

1. 1Season and Wrap the Ribs
   Heat the oven to 300°F (150°C). Pat the rack of ribs dry with paper towels. Brush the yellow mustard all over both sides of the ribs. Sprinkle the BBQ spice rub generously over the entire rack, pressing it in with your fingers. Place the ribs on a large sheet of heavy-duty aluminum foil. Pour the apple cider around the ribs, then wrap the foil tightly to create a sealed packet. Place the wrapped ribs on a roasting pan.
   Look for The ribs are fully coated with a thin layer of mustard and a thick, even layer of rub.
   Tip The mustard helps the rub stick and adds tang; it bakes away during cooking.
2. 2Slow-Bake the Ribs
   Bake the wrapped ribs for 2 1/2 hours, or until the meat is tender and shrinks back from the bones. The ribs should be very tender but not falling apart. Carefully remove the roasting pan from the oven and let the wrapped ribs rest for 10 minutes before unwrapping.
   Look for The foil packet is puffed up slightly and the ribs feel tender when pressed through the foil.
   Tip Do not open the foil during baking; the steam helps break down the meat.

After this phase, the ribs are wrapped in foil and baking in the oven. The kitchen smells of warm spice and apple. The foil packet should be puffed slightly, and the ribs should feel very tender when pressed through the foil. The meat has shrunk back from the bone ends, but it is not falling apart. This is the foundation for the final sticky glaze.

Glaze and Broil

3. 3Make the Bourbon Glaze
   While the ribs bake, make the glaze. In a small saucepan, combine the bourbon, barbecue sauce, brown sugar, and cider vinegar. Bring to a simmer over medium heat, then reduce the heat to low and let it bubble gently for 8 to 10 minutes, stirring occasionally, until the glaze is thick, dark, and glossy.
   Look for The glaze has reduced by about a third and coats the back of a spoon.
   Tip Watch the glaze carefully; it can burn if left unattended.
4. 4Unwrap and Glaze the Ribs
   Carefully unwrap the baked ribs and transfer them to a broiler pan lined with foil. Brush a thick layer of the bourbon glaze over the top and sides of the ribs. Reserve the remaining glaze for brushing after broiling.
   Look for The ribs are coated in a shiny, sticky glaze.
   Tip Use a pastry brush to get the glaze into every crevice.
5. 5Broil Until Caramelized
   Heat the broiler to high. Place the ribs under the broiler, about 6 inches from the heat, and broil for 6 minutes, or until the glaze is bubbling and caramelized in spots. Watch closely to prevent burning. Remove from the oven and brush with another layer of glaze. Let it rest for 3 minutes before slicing.
   Look for The glaze is dark, sticky, and bubbling in spots.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Broilers vary; check every minute or two to avoid scorching.

The ribs are now unwrapped and coated with a thick, glossy bourbon glaze. Under the broiler, the glaze bubbles and caramelizes, turning dark and sticky in spots.

The edges of the meat are slightly charred, and the glaze is glossy and thick. The ribs smell intensely sweet and smoky. Be careful not to over-brown; the glaze should be dark but not burnt.

Slaw and Serve

6. 6Make the Apple Slaw
   In a large bowl, combine the julienned apples, shredded cabbage, mayonnaise, lemon juice, and salt. Toss well to coat everything evenly. Let the slaw sit for 5 minutes to allow the flavors to meld.
   Look for The slaw is creamy and evenly coated.
   Tip Use crisp, tart apples like Granny Smith for the best crunch.
7. 7Slice and Serve
   Let the ribs rest for at least 3 minutes before slicing. Use a sharp chef's knife to cut between the bones into individual ribs. Serve the ribs with a generous portion of the apple slaw on the side.
   Look for The ribs slice cleanly between the bones and the meat is tender and juicy.
   Tip Resting the ribs keeps the juices from running out when slicing.

The ribs have rested and are sliced between the bones, showing a juicy interior and a caramelized crust. The apple slaw is creamy, crunchy, and tangy, with julienned apples and cabbage coated in a light mayonnaise dressing. The plate is vibrant with the deep mahogany ribs and the fresh, pale green slaw. Everything is ready to serve.

Common mistakes

A common mistake is not wrapping the ribs tightly enough; steam escapes and the meat can dry out. Make sure the foil is sealed well. Another is over-broiling; the sugars in the glaze can burn quickly, so watch closely.

Skipping the rest after broiling can cause the juices to run out when slicing. Finally, using a non-stick pan for the glaze can cause it to stick; use a heavy-bottomed saucepan and stir frequently.

How to tell it’s done

The ribs are done when the meat is tender and has pulled back from the bones, and a thermometer inserted into the thickest part (without touching bone) reads at least 145°F (63°C). After broiling, the glaze should be dark, sticky, and bubbling.

The meat should easily separate from the bone with a gentle pull, but not be mushy. Let the ribs rest for at least 3 minutes after broiling to allow the juices to redistribute before slicing.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest