Honey Bourbon Barbecue Baby Back Ribs

Bourbon and baby back ribs go together like the Summer and fun, especially when you add sticky-sweet honey into the mix! Roast these ribs to tender perfection then finish them on the grill for a smoky, meaty barbecue feast.

  • Prep Time: 20 minutes
  • Cook Time: 3-3.5 hours


  • 2 lb. Lean & Meaty Baby Back Pork Ribs, membrane removed
  • 1/2 c. Apple Juice
  • 1 c. Raw Honey
  • 1/4 c. Bourbon Whiskey
  • 1 (14oz) can Pureed Tomatoes
  • 1 tbsp. Tomato Paste
  • 1/4 c. Apple Cider Vinegar
  • 1 tbsp. Dijon Mustard
  • 1 tbsp. Garlic Powder
  • 2 tsp. Onion Powder
  • 1 tsp. Smoked Paprika
  • 1 tsp. Ground Black Pepper
  • 1/4 tsp. Cayenne Pepper
  • 1 tsp. Kosher Salt
  • 1 tbsp. Vegetable Oil
  • Salt & Black Pepper


  1. Preheat the oven to 325 degrees, and line a large baking tray in aluminum foil. Rub ribs lightly with vegetable oil and season liberally with salt and black pepper. Cover ribs and allow to sit at room temperature for 20 minutes to come up to temp, then place directly on prepared tray meat-side up, and pour apple juice into tray. Cover tray tightly with additional aluminum foil, and bake for 2 1/2 to 3 hours or until meat can be pulled easily with a fork.

  2. While ribs bake, combine remaining ingredients in a small saucepan and bring to a low simmer. Simmer for 15 to 20 minutes or until mixture has reduced slightly and raw alcohol has cooked out, then remove from heat and cool.

  3. To finish ribs, preheat a grill fitted with a drip pan on high for direct heat. Coat baked ribs thoroughly in prepared glaze, then transfer to prepared grill. Grill for 4 to 5 minutes or until sauce begins to bubble. Remove ribs and coat again with sauce, then grill again for an additional 2 to 3 minutes or until sauce is once again bubbling (note: sauce will burn easily, so don’t walk away). Remove from grill immediately, and serve with any remaining sauce.

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