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Bourbon-Glazed BBQ Ribs

  • Prep Time: 25 minutes
  • Cook Time: 1-3/4 - 2 hours
  • Servings: 4
  • Course: Main Dish

Friends and family will name you grill master when you serve these juicy, flavorful ribs. What’s the secret? Seasoning the meat with dry rub before cooking and swapping out traditional barbecue sauce for a homemade Honey-Bourbon Glaze.

Reynolds Kitchen Tips

Reynolds Kitchens tip

Want that prize-winning ribs taste, but without spending hours over a hot grill? All you have to do is pull out your Reynolds Wrap® Heavy Duty Aluminum Foil! Wrapping the ribs in foil helps keep all of the flavor right where you want it: in the ribs! Plus, cooking these in foil packets will help keep your grill clean. That way you can enjoy these delicious, tender, and juicy ribs without any worry of a sticky mess to clean up later.

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Ingredients

  • For the Ribs:
  • Reynolds Wrap® Aluminum Foil or Reynolds Wrap® Heavy Duty Aluminum Foil
  • 4 pounds baby back pork ribs
  • 1 tablespoon packed brown sugar
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 1/4 cup water
  • For the Honey-Bourbon Glaze:
  • 1 cup bourbon or 1 cup reduced-sodium chicken broth
  • 1 cup honey
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dry mustard
  • 1 teaspoon onion powder

Directions

Step 1

Preheat oven to 400°F. Line a 15x10x1-inch baking pan with Reynolds Wrap® Heavy Duty Aluminum Foil. Arrange ribs in prepared pan. In a small bowl, combine brown sugar, garlic powder, onion powder, salt, cayenne pepper, and black pepper. Sprinkle the spice mixture evenly on both sides of the ribs, rubbing it in with fingers. Pour 1/4 cup water into the bottom of the baking pan and cover the pan tightly with foil.

Step 2

Place the baking pan in oven and bake 1-3/4 to 2 hours, or until a knife can easily pierce the meat.

Step 3

For the Honey-Bourbon Glaze, in a medium saucepan, combine bourbon, honey, Worcestershire sauce, dry mustard, and onion powder. Bring to a gentle boil and cook, stirring frequently, for 30 minutes, or until the mixture thickens and reduces by about half, watching closely toward the end of cooking (mixture may foam). Or, substitute your favorite barbecue sauce.

Step 4

Remove the ribs from oven and brush with some of the Honey-Bourbon Glaze.

Step 5

Return to oven for 8 to 10 minutes, or until just starting to brown. Cut and serve immediately with the remaining Honey-Bourbon Glaze.

Grilling Option:

Coat the ribs with spice mixture as directed in Step 1. Preheat grill to medium indirect heat. Center one rack of the ribs and two ice cubes on a sheet (about 18x24 inches) of Reynolds Wrap® Heavy Duty Aluminum Foil. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat with remaining rib rack(s). Grill packets on a grill rack over medium (375°F to 400°F) indirect heat in covered grill 1-1/2 to 2 hours, or until tender. Open packets carefully, allowing steam to escape. Leaving ribs on foil, brush ribs with some of the Honey-Barbecue Glaze. Continue grilling over direct medium heat, covered, 5 minutes more until browned and crisp, turning once.

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