Brown Sugar and Bourbon Ribs

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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These sticky brown sugar and bourbon ribs offer a sophisticated twist on a classic barbecue favourite. The combination of sweet apple butter, warmth from the bourbon, and a gentle kick of cayenne pepper creates a complex glaze that caramelises beautifully over the fire. By slow-roasting the pork in apple cider before finishing on the grill, you ensure the meat is succulent and literally falling off the bone.

This dairy-free dish is an excellent choice for a summer gathering or a weekend family feast. The preparation can be started a day in advance, allowing the dry rub to deeply season the meat while you relax. Serve these ribs piled high on a large platter with a side of crunchy slaw and the remaining bourbon sauce for dipping.

Ingredients for Brown Sugar and Bourbon Ribs

100g (packed) golden brown sugar
100g apple butter
60ml bourbon whiskey
60ml de vinagre de sidra de manzana
45ml apple cider
2 cucharadas de mostaza de Dijon
1 cucharada de sal kosher gruesa
1 tablespoon (packed) golden brown sugar
1 1/2 teaspoons dry mustard
1 1/2 teaspoons dried thyme
1 cucharadita de jengibre molido
1/2 cucharaditas de canela molida
1/2 cucharaditas de pimienta de cayena
2 2- to 1.0kg racks baby back pork ribs
1 large onion, sliced
1 cinnamon stick, broken in half
6 thin rounds peeled fresh ginger
300ml apple cider

How to make Brown Sugar and Bourbon Ribs

Whisk all ingredients in medium bowl to blend.

Mix first 7 ingredients in small bowl. Using small sharp knife, loosen membrane from underside of each rib rack and pull off (or score membrane). Rub 1 tablespoon seasoning mix into each side of each rib rack. Place ribs in large roasting pan. Cover and chill at least 6 hours and up to 1 day.

Preheat oven to 163°C. Lift ribs from pan. Scatter onion, cinnamon stick, and ginger in pan. Pour in cider. Return ribs, meat side down, to pan; cover pan with foil. Roast ribs until meat is tender and begins to pull away from bones, about 2 hours. Uncover; cool at least 30 minutes and up to 2 hours.

Prepare barbecue (medium-high heat). Grill ribs until heated through and slightly charred, about 5 minutes per side. Brush generously on all sides with basting sauce. Grill until sauce becomes sticky glaze, about 3 minutes longer per side. Transfer rib racks to cutting board. Cut racks between bones into individual ribs. Arrange on platter and serve, passing remaining sauce separately.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.