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Whiskey Glazed Baby Back Ribs – Easy Sticky Caramelized Crust

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These oven-roasted baby back ribs are coated in a smoky, sweet whiskey glaze that caramelizes into a sticky, finger-licking crust. Perfect for family gatherings or casual cookouts, this recipe delivers fall-off-the-bone tenderness and bold flavor with simple pantry ingredients.

Ingredients

Scale
  • 2 racks baby back ribs (about 4 lbs total, membranes removed)
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 cup whiskey
  • 1 cup dark brown sugar
  • 1/2 cup ketchup
  • 1/3 cup apple cider vinegar
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Fresh parsley, chopped (optional, for garnish)
  • Extra coarse salt or flaky sea salt (optional, for serving)

Instructions

  1. Preheat oven to 300°F (150°C). Line a large baking sheet with foil.
  2. Remove the thin membrane from the bone side of the ribs.
  3. Mix together kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne (if using).
  4. Pat ribs dry and rub spice mix evenly over both sides.
  5. Arrange ribs, curved side up, on a wire rack over the baking sheet. Cover tightly with foil.
  6. Bake for 2 hours, until meat is tender and pulling away from bones.
  7. While ribs bake, combine whiskey, brown sugar, ketchup, apple cider vinegar, soy sauce, Dijon, Worcestershire, minced garlic, black pepper, smoked paprika, and red pepper flakes in a medium saucepan.
  8. Simmer glaze over medium heat for 15-20 minutes, stirring occasionally, until thick and syrupy. Remove from heat and let cool slightly.
  9. Increase oven temperature to 425°F (220°C). Uncover ribs and brush a generous layer of glaze on both sides.
  10. Return ribs to oven, uncovered, and roast for 8-10 minutes. Brush on a second layer of glaze and roast 5-8 minutes more, until glaze is bubbling and sticky with caramelized edges. Optionally, broil for 1-2 minutes for extra char.
  11. Let ribs rest for 5-10 minutes before slicing. Slather with extra glaze and sprinkle with parsley and flaky salt if desired.

Notes

For gluten-free, use tamari or coconut aminos instead of soy sauce and check mustard/Worcestershire labels. Bourbon or apple juice can substitute for whiskey. Layer the glaze for best caramelization and watch closely under the broiler to avoid burning. Ribs can be roasted a day ahead and glazed before serving. Leftovers are even more flavorful after a day.

Nutrition

Keywords: whiskey glazed ribs, baby back ribs, sticky ribs, oven ribs, barbecue, caramelized crust, easy ribs, party food, comfort food, pork ribs

Find it online: https://blixfood.com/whiskey-glazed-baby-back-ribs-recipe-easy-sticky-caramelized-crust/