Bourbon glaze Bbq ribs recipes

## 1. The Bourbon BBQ Glaze

*This sauce is boozy, sweet, and tangy with a hint of oak.*

**Ingredients:**

* **Bourbon:** ½ cup (choose a decent one; the flavor concentrates!)

* **Ketchup:** 1 cup

* **Brown Sugar:** ½ cup (packed)

* **Apple Cider Vinegar:** ¼ cup

* **Worcestershire Sauce:** 1 tbsp

* **Spices:** 1 tsp smoked paprika, 1 tsp onion powder, ½ tsp cayenne (optional for heat).

**Method:**

1. **Simmer:** Combine all ingredients in a small saucepan over medium heat.

2. **Reduce:** Bring to a gentle boil, then turn heat to low. Simmer for **15–20 minutes** until it thickens into a glossy syrup that coats the back of a spoon.

3. **Cool:** Set aside. It will thicken further as it cools.

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## 2. The Ribs (The "3-2-1" Oven/Grill Method)

*Works for Baby Back or St. Louis Style ribs.*

**Ingredients:**

* **2 Racks of Ribs** (Membrane removed from the back).

* **The Dry Rub:** 2 tbsp brown sugar, 1 tbsp salt, 1 tbsp chili powder, 1 tsp black pepper, 1 tsp garlic powder.

**The Method:**

1. **Season:** Pat the ribs dry. Apply the dry rub generously on both sides.

2. **The Initial Bake (3 Hours):** Preheat oven or smoker to **250°F (120°C)**. Place ribs bone-side down on a rack. Bake for 3 hours to develop the "bark" and smoke flavor.

3. **The Steam (2 Hours):** Remove ribs and place each rack on a large piece of heavy-duty foil. Add a splash of apple juice or Bourbon inside the foil, then seal it tight. Bake for another 2 hours. This makes them tender.

4. **The Glaze (1 Hour):** Carefully unwrap the ribs (they will be very fragile!). Brush a thick layer of the **Bourbon Glaze** over the top. Return to the oven/grill uncovered for 30–60 minutes.

5. **Finish:** For a truly professional look, brush one final layer of glaze on 5 minutes before taking them out.

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### Comparison of Rib Styles

| Feature | Baby Back Ribs | St. Louis Style |

| --- | --- | --- |

| **Location** | Near the spine | Lower belly area |

| **Texture** | Leaner, meatier on top | Fattier, more marbled |

| **Cook Time** | Slightly faster | Needs the full time |

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### Plating for the "Art" Look

* **The Cut:** Slice the ribs individually or into 3-bone sections.

* **The Shine:** Ensure the Bourbon glaze looks "wet" and glistening.