BBQ Pork Ribs
These BBQ pork ribs combine a flavorful dry rub with bourbon and paprika, slow-baked in the oven, then finished on the grill with a sweet and savory glaze for maximum tenderness and flavor.
These BBQ pork ribs combine a flavorful dry rub with bourbon and paprika, slow-baked in the oven, then finished on the grill with a sweet and savory glaze for maximum tenderness and flavor.
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Place the rack of ribs on a baking sheet lined with aluminum foil.
Coat the entire rack of ribs with yellow mustard. This will act as a binder for the dry rub.
In a small bowl, combine the brown sugar, paprika, steak seasoning, brown sugar bourbon seasoning, garlic powder, salt, and black pepper to create the dry rub. Mix well with your hands.
Generously apply the dry rub to all sides of the ribs, patting it on to ensure it adheres.
Pour the water into the bottom of the baking sheet, around the ribs, to create steam while baking.
Cover the baking sheet tightly with another layer of aluminum foil.
Bake in a preheated oven at 275°F for 2.5 to 3 hours.
While the ribs are baking, prepare the BBQ glaze. In a measuring cup or bowl, whisk together the BBQ sauce, honey, garlic powder, salt, and black pepper.
After baking, carefully remove the ribs from the oven and uncover. Brush the BBQ glaze generously over the top of the ribs.
Transfer the glazed ribs to a hot grill to finish cooking and caramelize the sauce, about 5-10 minutes.
Remove from the grill, let rest for a few minutes, then serve and enjoy.
Store cooled ribs in an airtight container in the refrigerator for up to 4 days. Reheat gently in a 275°F oven wrapped in foil, or slice and warm in a skillet with a splash of water.
grill or grill pan · large baking sheet or roasting pan · meat thermometer (optional but recommended)
Bake at a low temperature (typically 225–275°F) for 2.5–3 hours, covered, until the meat pulls back from the bones and is tender.
Mustard acts as a binder for the rub, helping spices adhere to the meat and adding a subtle tangy depth without overpowering flavor.
Yes, peel off the thin silver skin from the bone side before seasoning for better rub penetration and more tender ribs.
The meat should pull back ¼–½ inch from the bone tips, and a toothpick should pierce the meat with little resistance.
