Bacon Bourbon Oven Baked Ribs Recipe
Make Bacon Bourbon Oven Baked Ribs Recipe: slow-baked ribs finished under the broiler for sticky, caramelized, crowd-pleasing flavor.
Ingredients
- 2 to 2-1/2 pounds spare ribs or baby back pork ribs
- Salt and fresh ground black pepper
- 2 to 4 tablespoons spice rub, optional (use your favorite)
- 1/2 to 1 cup Bacon Bourbon Barbecue Sauce or your favorite sauce, see our bacon barbecue sauce recipe
Instructions
Step 1: Prepare the Ribs
Start by laying the rack of ribs meat-side down on a clean work surface. Use a butter knife to gently slide under the thin silvery membrane along the back, wiggle to loosen and peel it away — it can come off in pieces so be patient, using the knife to pry and then your fingers to pull it free. Trim any obvious excess fat, then generously season both sides with salt and freshly ground black pepper and, if using, your favorite spice rub. Press the rub into the meat so it adheres; you can do this step well in advance and wrap the seasoned rack tightly for later.
Step 2: Bake the Ribs
Heat the oven to 275°F and line a rimmed rectangular baking sheet with aluminum foil. Place the seasoned ribs meat-side up on the lined sheet, tent tightly with another piece of foil, and slide the tray into the oven to slow-bake until fork-tender, about 2½ to 3 hours — you want the meat to feel soft and to pull slightly away from the bone but still hold together. When tender, remove the foil tent and let the tray rest briefly so the surface cools enough to handle for saucing.
Step 3: Glaze, Broil, Rest and Serve
Turn the broiler to high. Brush the ribs liberally on both sides with Bacon Bourbon Barbecue Sauce from a small jar so they are well coated and glossy; keep the brush resting on the rim of the tray when you pause. Broil only until the sauce bubbles, darkens and begins to caramelize, 3–5 minutes per side — watch closely so it doesn’t burn. Let the glazed ribs rest 5–10 minutes on the rectangular tray, then slice into individual ribs or small sets and transfer back onto the same rectangular tray for serving with extra sauce in a small jar alongside.
Notes
- Remove the membrane for tender ribs and better flavor absorption.
- Tent with foil while baking to keep ribs moist, then broil uncovered for a glossy finish.
- Use a thermometer or the fork test to check tenderness rather than relying only on time.
- Make extra sauce and warm it when serving for guests to add more if they like.
- For quicker prep, season ribs the night before to let flavors penetrate.