Sticky Bourbon Glazed Baby Back Ribs with Apple Slaw Tips, FAQ & printable recipe

Tips for success

For the most tender ribs, look for racks that are uniform in thickness and have a good amount of meat between the bones. If the rack has a thin membrane on the bone side, remove it before applying the rub; it can be tough.

Use a paper towel to grip and pull it off. This step is not shown in the video but is a common practice for better texture.

The glaze can be made a day ahead and stored in the refrigerator; reheat gently before using. For a thicker glaze, simmer a few minutes longer.

If the glaze becomes too thick, add a splash of apple cider or water to thin it. When broiling, keep an eye on the ribs; the sugars can go from caramelized to burnt quickly, so check every minute or two.

Variations

• Spicy Kick: Add 1 teaspoon of cayenne pepper or a few dashes of hot sauce to the bourbon glaze. Increase the amount of black pepper in the spice rub for a fiery version. Serve with extra hot sauce on the side.
• Honey-Bourbon Glaze: Replace the brown sugar with honey, using the same amount. Reduce the cider vinegar to 1 tablespoon. The glaze will be lighter in color but just as sticky and sweet.
• Smoky Maple Ribs: Use maple syrup instead of brown sugar in the glaze, and add 1 teaspoon of liquid smoke to the glaze. This adds a deeper smoky flavor that pairs well with the bourbon.
• Apple Slaw with Yogurt: For a lighter slaw, substitute half of the mayonnaise with plain Greek yogurt. Add a tablespoon of chopped fresh dill or chives for extra freshness.

Storage and make-ahead

Fridge

Leftover ribs and slaw should be refrigerated within 2 hours. Keep in airtight containers for up to 3 days for ribs, 1 day for slaw.

Freezer

Baked and glazed ribs can be frozen for up to 2 months. Wrap tightly in foil and place in a freezer bag. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat ribs in a 350°F (175°C) oven for 15-20 minutes, or until hot. For a crispier finish, broil for 2-3 minutes after reheating.

Leftover ribs can be stored in an airtight container in the refrigerator for up to 3 days. Keep the apple slaw separately in a covered bowl; it will keep for up to 1 day.

To reheat the ribs, place them on a baking sheet and warm in a 350°F (175°C) oven for 10 to 15 minutes, or until heated through. The glaze will re-crisp slightly.

The ribs can be baked and glazed up to 2 days ahead. After broiling, let them cool, then wrap tightly in foil and refrigerate. To serve, reheat in a 350°F (175°C) oven for 15 to 20 minutes, then brush with extra glaze and broil for 2 to 3 minutes to refresh the sticky crust.

The apple slaw is best made fresh, but the dressing can be prepared a day ahead and tossed with the apples and cabbage just before serving.

Serving ideas

Serve the ribs as the main course with the apple slaw on the side. The slaw's crunch and tang cut through the rich, sweet glaze, making each bite balanced. For a family-style presentation, arrange the ribs on a large platter and pile the slaw in a bowl alongside. Provide extra napkins—these ribs are sticky and delicious.

These ribs also work well as a party appetizer. Slice them into individual bones and serve them on a platter with the slaw in a small bowl for dipping. The combination of sweet, smoky, and tangy flavors is sure to be a crowd-pleaser. Pair with cornbread or a simple green salad for a complete meal.

Frequently asked questions

Recipe card

Sticky Bourbon Glazed Baby Back Ribs with Apple Slaw

Prep 20 minCook 2 h 36 minTotal 2 h 56 minServes 4

Ingredients

• 1 rack baby back pork ribs (about 2 lb)
• 2 tbsp yellow mustard
• 3 tbsp BBQ spice rub
• 1/2 cup apple cider
• 1/4 cup bourbon
• 3/4 cup barbecue sauce
• 1/4 cup brown sugar
• 2 tbsp cider vinegar
• 2 crisp apples, julienned
• 2 cups shredded green cabbage
• 1/2 cup mayonnaise
• 1 tbsp lemon juice
• 1/2 tsp salt

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: gluten, eggs, milk, sulfites, mustard

Estimated nutrition per serving

Calories

720

Protein

32 g

Carbohydrates

45 g

Fat

42 g

Automatic estimate from the ingredient list, not laboratory-verified.