Sarasota's Ultimate Bourbon-Glazed Baby Back Ribs
Indulge in the savory delight of Sarasota's Ultimate Bourbon-Glazed Baby Back Ribs—an absolute crowd-pleaser perfect for any BBQ gathering. These tender, fall-off-the-bone ribs are marinated overnight in a rich blend of spices and vibrant flavors, ensuring each bite bursts with deliciousness. Simply prepare the marinade, rub it into the ribs, and let them do their magic overnight. The next day, bake them slowly to achieve that perfect tenderness, then finish them off with a quick grill to caramelize your favorite BBQ sauce to perfection. Paired beautifully with classic BBQ sides like mac and cheese, coleslaw, and corn on the cob, this recipe is not only easy and uncomplicated but guarantees satisfaction at your next cookout.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Baby back ribs
3-4 slabs (Trim excess fat and cut in half after marinating)
Paprika
1 tablespoon (Ground)
Cumin
1 tablespoon (Ground)
Chili powder
1 tablespoon (Ground)
Dried oregano
1 tablespoon (Dried)
Fresh ground black pepper
1 tablespoon (Ground)
Kosher salt
1 tablespoon (Coarse)
Garlic powder
1 tablespoon (Ground)
Onion powder
1 tablespoon (Ground)
Dark beer
2 (12 ounce) bottles (Any brand you prefer)
Bay leaves
2 (Whole)
Cider vinegar
2 tablespoons (Liquid)
Barbecue sauce
to taste (Your favorite variety)
Bourbon
to taste (For mixing with BBQ sauce)
Instructions
1
The Night Before: In a small bowl, combine the paprika, cumin, chili powder, oregano, black pepper, kosher salt, garlic powder, and onion powder to create a flavorful rub. Generously apply the rub to both sides of the baby back ribs, ensuring they're well coated. Wrap each slab tightly in plastic wrap and place them in aluminum tins. Refrigerate overnight to allow the flavors to penetrate the meat.
2
The Next Day: Preheat your oven to 350°F (175°C). Remove the plastic wrap, cut each rib rack in half for easier handling, and return the ribs to the same aluminum pans. Pour in one bottle of dark beer and one tablespoon of cider vinegar per pan, and place one bay leaf in each. Cover the pans tightly with aluminum foil.
3
Bake: Bake the ribs in the preheated oven for 2 to 2.5 hours, checking them at the 2-hour mark. You want the ribs tender with an easy knife insertion, but not falling apart. Aim for a texture where they can be lifted without breaking apart.
4
Grill to Finish: Carefully remove the ribs from the oven and transfer them to a medium grill. Grill each side for 3-4 minutes to achieve a nice char. Generously baste both sides with your chosen BBQ sauce, flipping them a couple of times to allow the sauce to caramelize. If you don't have a grill, you can also finish the ribs in the oven at high heat (450°F/232°C) for a few minutes.
5
Serve: Slice the ribs into sections and serve them family-style. The meat should be incredibly tender with deep, rich flavors, delighting everyone at your table.
6
Sauce: Feel free to experiment with your preferred BBQ sauce. A blend of bourbon and smoky chipotle mixed into your favorite store-bought sauce can elevate the flavor for a truly special touch.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Sarasota's Ultimate Bourbon-Glazed Baby Back Ribs?
They are tender, fall-off-the-bone ribs marinated overnight in a rich spice blend, slow-baked in dark beer, and finished on the grill with a bourbon-infused BBQ sauce.
How long should I marinate the ribs?
For the best flavor penetration, the ribs should be wrapped tightly and refrigerated overnight.
What ingredients are in the dry rub?
The dry rub consists of paprika, cumin, chili powder, oregano, black pepper, kosher salt, garlic powder, and onion powder.
At what temperature should the oven be set?
The oven should be preheated to 350 F (175 C).
How long do the ribs need to bake?
Bake the ribs for 2 to 2.5 hours, checking them at the 2-hour mark for tenderness.
Can I make these ribs if I don't have a grill?
Yes, you can finish the ribs in the oven at high heat (450 F/232 C) for a few minutes to caramelize the sauce.
What type of beer is recommended for baking?
The recipe calls for two bottles of dark beer, any brand you prefer.
How much cider vinegar is used in the recipe?
Two tablespoons of cider vinegar are used, typically divided as one tablespoon per pan.
What is the role of the bay leaves?
Two whole bay leaves are added to the baking pans to infuse the meat with subtle herbal notes during the slow-bake process.
How do I know when the ribs are finished baking?
The ribs are ready when they are tender and allow for easy knife insertion, but can still be lifted without falling apart.
Should I remove the plastic wrap before baking?
Yes, remove the plastic wrap used for marinating before placing the ribs in the oven.
Do I need to cut the rib racks?
The recipe suggests cutting each rack in half after marinating for easier handling during the baking and grilling stages.
How long should I grill the ribs at the end?
Grill each side for 3-4 minutes to achieve a nice char.
What sides pair well with bourbon-glazed ribs?
Classic BBQ sides like mac and cheese, coleslaw, and corn on the cob are perfect accompaniments.
How do I make the bourbon glaze?
Mix your favorite BBQ sauce with bourbon to taste; adding smoky chipotle can also elevate the flavor.
Is the recipe easy for beginners?
Yes, the recipe is described as easy and uncomplicated, making it a great choice for any cookout.
What type of salt should I use for the rub?
Kosher salt is recommended for its coarse texture and flavor profile in the dry rub.
How many slabs of ribs does this recipe cover?
This recipe is designed for 3 to 4 slabs of baby back ribs.
When should I apply the BBQ sauce?
Apply the sauce during the grilling phase, basting both sides and flipping them to allow the sauce to caramelize.
Can I use onion and garlic powder instead of fresh?
Yes, the recipe specifically calls for ground onion powder and garlic powder for the dry rub.
Should the ribs be covered while baking?
Yes, the pans should be covered tightly with aluminum foil during the baking process.
Is fresh oregano required for the rub?
No, the recipe uses dried oregano for the spice blend.
How is the meat served?
The ribs are typically sliced into sections and served family-style.
What type of black pepper should I use?
Fresh ground black pepper is recommended for the best flavor in the marinade.
Is this a slow-cooking recipe?
Yes, it involves slow-baking the meat for over two hours to ensure tenderness.
Can I use any type of dark beer?
Yes, you can use any brand of dark beer that you prefer.
What makes the sauce 'ultimate'?
Mixing bourbon and smoky chipotle into a standard BBQ sauce provides a deep, rich, and specialized flavor profile.
Why is the beer added to the pan?
The beer provides moisture and flavor, helping to steam and tenderize the ribs during the baking process.
Can I adjust the spice level of the rub?
Yes, the paprika, cumin, and chili powder amounts can be adjusted, though the recipe suggests one tablespoon of each.
Should I trim the fat from the ribs?
The recipe recommends trimming excess fat from the slabs before starting the preparation.