Brown Sugar and Bourbon Ribs by Naomi Ross | @cookingconcepts

There is nothing that says bbq like these succulent sticky ribs. These are the kind of ribs where it’s a good idea to have a stack of napkins at the ready! Really good m ribs generally take hours of slow cooking or smoking to get really tender and also to render our excess fat. The best part of this recipe is that you can pre-cook the ribs a day ahead and then finish them with a quick grilling right before serving time. The high sugar content of the glaze can burn so be sure to apply at the end of grilling time.

Brown Sugar and Bourbon Ribs
Serves 4
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  1. 2 (2-2½ lb) racks beef ribs
  2. Brown sugar spice rub
  3. 1½ Tbsp dark brown sugar
  4. 1 Tbsp kosher salt
  5. 1½ tsp black pepper
  6. ¾ tsp cayenne pepper
  7. 1½ tsp thyme
  8. 1½ tsp garlic powder
  9. ¾ tsp onion powder
  10. 1 Tbsp paprika
  11. 1½ tsp dry mustard powder
  12. 1½ cups (12 oz.) pineapple juice
  13. Brown sugar and bourbon basting sauce
  14. ½ cup dark brown sugar
  15. ¼ cup bourbon whiskey
  16. 1 Tbsp Dijon mustard
  17. 2 Tbsp soy sauce
  18. ¼ cup apricot butter or apricot jam
  1. To prepare the rub, mix all the spices together in a small bowl. Rub the spice mixture into the ribs on all sides (note, I didn’t say “sprinkle”, I said “rub”…with your fingers).
  2. Place the rib racks into a large baking dish or roasting pan, cover, and refrigerate for at least 4 to 8 hours or overnight.
  3. Preheat oven to 325° F.
  4. Pour the pineapple juice into the pan with the ribs. Cover with foil and bake until the meat is tender, about 1 to 1½ hours.
  5. Meanwhile, prepare the basting sauce. Whisk all the ingredients in a medium-sized bowl to blend. Set aside until grilling time. (The sauce can be made in advance and stored in a sealed container in the refrigerator)
  6. Once the ribs have finished in the oven, preheat the grill for indirect grilling. Grease the grates, using a wad of oil-soaked paper towel and rubbing it on the grates with tongs. Place the ribs over the area of the grill with no heat, and grill with the cover closed, until heated through and slightly charred, about 8 to 10 minutes per side.
  7. Brush the ribs generously on all sides with the basting sauce. Grill until the sauce becomes a sticky glaze, about 3 to 5 minutes longer per side.
  1. The ribs are done when the meat is very tender and has shrunk back from the ends of the bones. Transfer to a cutting board and cut racks between bones into individual ribs. Arrange on a platter and serve.
KosherGuru - Bringing Anything and Everything Kosher to the Masses
Naomi Ross has been a cooking instructor for 16 years, making good kosher cooking a meaningful experience for her students of all ages. Naomi’s food writing has been featured in Jewish publications around the world. Visit her website:

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