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Savory Bourbon-Glazed Smoked Pork Ribs Recipe with Crispy Bark Perfect for BBQ Fans

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This recipe delivers tender, smoky pork ribs with a thick, caramelized bourbon glaze and a crispy bark, perfect for backyard BBQs and crowd-pleasing meals.

Ingredients

Scale
  • 2 racks pork baby back ribs (4–5 pounds)
  • 1/2 cup bourbon whiskey (120 ml)
  • 1/3 cup brown sugar (65 g), packed
  • 2 tablespoons apple cider vinegar (30 ml)
  • 2 tablespoons honey (43 g)
  • 1 tablespoon smoked paprika (7 g)
  • 1 teaspoon garlic powder (3 g)
  • 1 teaspoon onion powder (3 g)
  • 1 teaspoon freshly ground black pepper (2 g)
  • 1 tablespoon kosher salt (15 g)
  • 2 tablespoons olive oil (30 ml)
  • Optional: pinch of cayenne pepper for heat

Instructions

  1. Trim the ribs by removing the silver skin membrane from the back using a sharp knife and paper towel; this takes about 10 minutes.
  2. Prepare the dry rub by mixing smoked paprika, garlic powder, onion powder, black pepper, and kosher salt in a bowl.
  3. Rub the ribs evenly with olive oil, then coat both sides generously with the dry rub. Let sit at room temperature for 20-30 minutes.
  4. Preheat your smoker or grill to 225°F (107°C) using mild wood like apple or hickory for smoke flavor.
  5. Place ribs bone-side down on the smoker rack and smoke for about 3 hours, maintaining steady temperature.
  6. While ribs smoke, prepare the bourbon glaze by combining bourbon, brown sugar, apple cider vinegar, and honey in a saucepan. Simmer over medium heat, stirring frequently until slightly thickened (about 10 minutes). Remove from heat and cool slightly.
  7. After 3 hours, wrap ribs tightly in aluminum foil and return to smoker for another 1 hour to keep moist.
  8. Unwrap ribs and brush generously with bourbon glaze. Place back on smoker or grill uncovered for 30-45 minutes to caramelize glaze and develop crispy bark. Watch closely to avoid burning.
  9. Check for doneness when internal temperature reaches about 195°F (90°C) and meat pulls back from bones slightly.
  10. Let ribs rest for 10 minutes before slicing between bones to redistribute juices. Serve warm.

Notes

Keep smoker temperature steady at 225°F to ensure even cooking and tender ribs. Remove membrane for better smoke penetration. Apply glaze only at the last stage to avoid burning sugars. Wrapping ribs halfway through cooking locks in moisture. Use a reliable meat thermometer to avoid overcooking. For a spicy kick, add cayenne pepper to the glaze. If glaze is too thin, simmer longer but watch carefully to prevent burning.

Nutrition

Keywords: smoked pork ribs, bourbon glaze, BBQ ribs, crispy bark, smoked ribs recipe, backyard BBQ, bourbon pork ribs

Find it online: https://pokirecipes.com/savory-bourbon-glazed-smoked-pork-ribs-recipe-with-crispy-bark-perfect-for-bbq-fans/