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Best Smoky Bourbon BBQ Baby Back Ribs for Labor Day

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These Best Smoky Bourbon BBQ Baby Back Ribs for Labor Day are incredibly tender, with a deep smoky sweetness and a kick of bourbon that warms you from the inside out. A foolproof method—low-and-slow oven bake followed by a quick sear on the grill—gives you perfect results every time.

Ingredients

Scale
  • 2 racks of baby back ribs (about 4–5 pounds total)
  • 1/4 cup brown sugar, packed
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dry mustard powder
  • 1 cup your favorite BBQ sauce
  • 1/2 cup bourbon
  • 1/4 cup apple cider vinegar
  • 2 tablespoons honey
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon liquid smoke (optional)

Instructions

  1. Take the ribs out of the fridge and let them sit on the counter for about 20 minutes. Remove the tough membrane on the back of each rack by sliding a butter knife under the edge, grabbing it with a paper towel, and peeling it off. Pat the ribs dry with paper towels.
  2. In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, cayenne, and dry mustard. Sprinkle this rub generously all over both sides of the ribs. Let the rubbed ribs sit at room temperature for 30 minutes while you preheat the oven.
  3. Preheat the oven to 275°F (135°C). Place each rack of ribs on a large piece of heavy-duty aluminum foil. Drizzle a little apple cider vinegar over each rack (about 1 tablespoon), then wrap the foil tightly to create a sealed packet. Place the foil packets on a large baking sheet.
  4. Bake for 2.5 to 3 hours. At the 2-hour mark, start checking for doneness: the meat should have pulled back from the ends of the bones by about 1/2 inch, and a fork should slide into the meat between the bones with almost no resistance. The internal temperature should be around 195-200°F (90-93°C).
  5. While the ribs are baking, make the glaze. In a medium bowl, whisk together the BBQ sauce, bourbon, apple cider vinegar, honey, Worcestershire sauce, and liquid smoke (if using). Set aside.
  6. When the ribs are done baking, carefully open the foil packets and pour off the accumulated juices. Let the ribs rest on a cutting board for 10 minutes while you preheat the grill to medium-high heat, about 400-450°F (200-230°C).
  7. Brush the grill grates clean and oil them lightly. Transfer the ribs to the grill, meaty side down. Grill for 3-4 minutes, then flip. Brush a generous layer of the bourbon glaze on the grilled side. Flip again after 3-4 minutes, and brush the other side. Repeat this process once more until the ribs are beautifully charred and the glaze is sticky and caramelized (about 12-15 minutes total).
  8. Transfer the glazed ribs to a clean cutting board and let them rest for 5 minutes. Cut the racks into individual ribs by slicing between the bones. Serve piled high on a platter with extra glaze on the side for dipping.

Notes

Don’t skip removing the membrane—it becomes chewy and prevents the rub from penetrating. Keep the grill at medium heat to prevent the sugar in the glaze from burning. Let the ribs rest after the oven and after grilling to retain juices. Make extra glaze for dipping. Use a good bourbon you’d drink for the best flavor.

Nutrition

Keywords: baby back ribs, bourbon BBQ ribs, Labor Day ribs, smoky ribs, grilled ribs, oven-baked ribs, fall-off-the-bone ribs

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