Name: Maple-Bourbon Glazed Ribs
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: American
Ingredients: 2 racks pork baby back ribs or spare ribs; 1 tbsp salt; 1 tsp black pepper; 1 tbsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 1 tbsp olive oil; 1/2 cup pure maple syrup; 1/4 cup bourbon; 2 tbsp brown sugar; 1 tbsp Dijon mustard; 1 tbsp apple cider vinegar; 1 tbsp soy sauce; 2 cloves garlic, minced; 1/4 tsp red pepper flakes (optional)

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Why You’ll Love This Recipe

These ribs are the ultimate comfort food with a gourmet twist. The deep, complex flavors of bourbon pair perfectly with the natural sweetness of maple syrup, while the slow-cooked ribs become tender and juicy. The glaze adds a beautiful shine and sticky texture that clings to every bite. This recipe is also versatile—it works great on the grill, in the oven, or even in a slow cooker. Perfect for weekend cookouts, holidays, or when you’re craving something decadent and flavorful.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pork baby back ribs or spare ribs
Salt
Black pepper
Smoked paprika
Garlic powder
Onion powder
Olive oil

For the Maple-Bourbon Glaze:

Pure maple syrup
Bourbon
Brown sugar
Dijon mustard
Apple cider vinegar
Soy sauce
Garlic, minced
Red pepper flakes (optional, for heat)

Directions

Preheat oven to 300°F (150°C) or prepare your grill for indirect heat.
Remove the silver skin from the back of the ribs if present, and pat the ribs dry with paper towels.
Mix salt, pepper, smoked paprika, garlic powder, and onion powder in a bowl. Rub the spice mix all over the ribs.
Place ribs on a baking sheet or roasting pan. Cover tightly with foil and bake for 2.5 to 3 hours until tender.
While the ribs cook, prepare the glaze. In a saucepan over medium heat, combine maple syrup, bourbon, brown sugar, Dijon mustard, apple cider vinegar, soy sauce, garlic, and red pepper flakes.
Bring to a simmer and cook for 10–15 minutes until slightly thickened. Stir often to prevent burning.
Remove the cooked ribs from the oven. Increase oven temperature to 425°F (220°C) or preheat the grill.
Brush the ribs generously with the glaze and return to the oven or grill. Cook uncovered for 10–15 minutes, basting once or twice until the glaze is caramelized and sticky.
Let the ribs rest for a few minutes before slicing and serving.

Servings and timing

This recipe serves 4–6 people.
Prep time: 15 minutes
Cook time: 3 hours
Finish time (glazing): 15 minutes
Total time: about 3 hours 30 minutes

Variations

Spicier Glaze: Add extra red pepper flakes or a splash of hot sauce for more heat.
No Alcohol Version: Replace bourbon with apple juice or beef broth for a non-alcoholic alternative.
Grilled Version: Cook ribs on a covered grill over indirect heat, then glaze and char over direct heat.
Slow Cooker Method: Cook ribs in a slow cooker on low for 6–7 hours, then glaze and finish in the oven.
Honey Substitute: Use honey in place of maple syrup for a different kind of sweetness.

Storage/Reheating

Store leftover ribs in an airtight container in the refrigerator for up to 4 days.
To reheat, wrap in foil and warm in a 300°F (150°C) oven for about 15–20 minutes. You can also reheat on the grill or in a skillet with a little extra glaze or broth to keep them moist.
For longer storage, freeze cooked ribs (without glaze) for up to 3 months and glaze them after reheating.

FAQs

What type of ribs work best for this recipe?

Baby back ribs are tender and cook faster, while spare ribs offer more flavor and a meatier bite. Both work well with this glaze.

Can I make the glaze ahead of time?

Yes, the glaze can be made in advance and stored in the refrigerator for up to a week. Reheat before using.

Does the alcohol cook out of the bourbon?

Most of the alcohol cooks off during the simmering process, leaving behind the rich flavor.

Can I use pancake syrup instead of real maple syrup?

Real maple syrup is recommended for its pure flavor. Pancake syrup is sweeter and less complex.

How do I know when the ribs are done?

They should be very tender and pull away easily from the bone. Internal temperature should be at least 190°F (88°C).

Do I need to boil the ribs before baking?

No, baking low and slow achieves tender ribs without boiling, which can dilute flavor.

Can I use beef ribs instead?

Yes, beef ribs can be used, but they may require a slightly longer cooking time due to their size.

Is it necessary to remove the silver skin?

Yes, removing the membrane from the back of the ribs helps them cook evenly and improves tenderness.

How sticky will the glaze be?

Very sticky and caramelized—this glaze creates a glossy, clingy coating that intensifies as it bakes.

Can I double the glaze?

Absolutely. It’s great for basting and also makes an excellent dipping sauce on the side.

Conclusion

Maple-Bourbon Glazed Ribs are a deliciously indulgent dish that transforms a classic favorite into something extraordinary. The sweet, smoky glaze made from real maple syrup and bourbon adds depth and shine to tender, slow-cooked ribs that are impossible to resist. Whether you’re hosting a cookout or enjoying a cozy dinner at home, these ribs are sure to become a new favorite every time you crave something sticky, savory, and unforgettable.

Maple-Bourbon Glazed Ribs

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Maple-Bourbon Glazed Ribs are fall-off-the-bone tender pork ribs coated in a sticky, sweet, and smoky glaze made with real maple syrup and bourbon. Perfect for special dinners, cookouts, or indulgent comfort food cravings.

Author: Laura
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Yield: 4–6 servings
Category: Main Course
Method: Baking
Cuisine: American
Diet: Halal

Instructions

Preheat oven to 300°F (150°C) or prepare your grill for indirect heat.
Remove the silver skin from the back of the ribs and pat dry with paper towels.
Mix salt, pepper, smoked paprika, garlic powder, and onion powder. Rub the mixture all over the ribs.
Place ribs on a baking sheet or roasting pan. Cover tightly with foil and bake for 2.5 to 3 hours until tender.
While ribs cook, prepare the glaze: In a saucepan over medium heat, combine maple syrup, bourbon, brown sugar, Dijon mustard, apple cider vinegar, soy sauce, garlic, and red pepper flakes.
Simmer for 10–15 minutes, stirring often, until glaze thickens slightly.
Remove ribs from the oven and increase oven temperature to 425°F (220°C) or preheat grill.
Brush ribs generously with glaze and return to oven or grill. Cook uncovered for 10–15 minutes, basting once or twice until caramelized.
Let ribs rest a few minutes before slicing and serving.

Notes

Use real maple syrup for the best flavor—not pancake syrup.
Make the glaze ahead and store in the fridge for up to 1 week.
Grill option: finish ribs over direct heat after slow cooking for a smoky char.
Substitute bourbon with apple juice for an alcohol-free version.
Double the glaze for basting and extra dipping sauce.

Nutrition

Serving Size: 1/2 rack of ribs
Calories: 680
Sugar: 18g
Sodium: 880mg
Fat: 45g
Saturated Fat: 16g
Unsaturated Fat: 24g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 42g
Cholesterol: 130mg