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Honey Bourbon Glazed Baby Back Ribs Recipe Easy 5 Step Guide with Tangy Slaw

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Tender baby back ribs glazed with a sticky honey bourbon sauce paired with a crisp, tangy slaw. This recipe is simple, flavorful, and perfect for casual gatherings or weeknight dinners.

Ingredients

  • Baby back ribs – about 2 racks (roughly 3-4 pounds / 1.4-1.8 kg)
  • Honey – ½ cup (thick, raw honey works best for that deep sweetness)
  • Bourbon whiskey – ¼ cup
  • Brown sugar – ¼ cup (packed)
  • Soy sauce – 2 tablespoons
  • Apple cider vinegar – 1 tablespoon
  • Garlic powder – 1 teaspoon
  • Smoked paprika – 1 teaspoon
  • Black pepper – ½ teaspoon, freshly ground
  • Salt – 1 teaspoon (or to taste)
  • Green cabbage – 3 cups, shredded
  • Red cabbage – 1 cup, shredded
  • Carrot – 1 large, peeled and julienned or shredded
  • Red onion – ¼ cup, thinly sliced
  • Mayonnaise – ¼ cup
  • Apple cider vinegar – 2 tablespoons
  • Dijon mustard – 1 teaspoon
  • Honey – 1 teaspoon
  • Salt and black pepper – to taste

Instructions

  1. Preheat the oven to 300°F (150°C). Line your baking sheet with aluminum foil for easy cleanup.
  2. Remove the silver skin membrane from the back of the ribs if attached. Pat ribs dry and season both sides with salt, pepper, garlic powder, and smoked paprika.
  3. In a mixing bowl, whisk together honey, bourbon, brown sugar, soy sauce, apple cider vinegar, and a pinch of black pepper until smooth.
  4. Place ribs meat-side up on the foil-lined pan or wire rack. Cover tightly with foil and bake for 1 hour 45 minutes to 2 hours until tender.
  5. Remove ribs from oven and unwrap. Brush a generous layer of honey bourbon glaze on both sides. Broil on high for 3-5 minutes per side until glaze caramelizes and becomes sticky.
  6. While ribs broil, combine shredded green and red cabbage, carrot, and red onion in a large bowl. Whisk mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper in a smaller bowl. Toss dressing with veggies and refrigerate until serving.
  7. Let ribs rest for 5 minutes after broiling. Slice between bones, plate with tangy slaw, and serve.

Notes

Remove the silver skin membrane for better flavor absorption and tenderness. Watch the broiler carefully to avoid burning the glaze. The glaze can be made up to 2 days ahead and stored in the fridge. For gluten-free, substitute soy sauce with tamari or coconut aminos. For dairy-free slaw, use vegan or avocado-based mayo. Let ribs rest after broiling to retain juices. Slaw can be prepped a day ahead but toss dressing just before serving.

Nutrition

Keywords: baby back ribs, honey bourbon glaze, tangy slaw, easy ribs recipe, barbecue ribs, oven baked ribs, sweet and smoky ribs

Find it online: https://pokirecipes.com/honey-bourbon-glazed-baby-back-ribs-recipe-easy-5-step-guide-with-tangy-slaw/