Vanilla Bourbon Barbecue Ribs

Name: Vanilla Bourbon Barbecue Ribs
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 rack baby back ribs (about 2.5 lbs); 1 tbsp salt, for boiling; 1 cup ketchup; 1/2 cup bourbon; 1/4 cup brown sugar; 2 tbsp Worcestershire sauce; 1 tbsp yellow mustard; 1 tsp smoked paprika; 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp vanilla extract

Vanilla Bourbon Barbecue Ribs are tender baby back ribs boiled until fall-apart soft, then grilled with a homemade sauce that combines bourbon, ketchup, and vanilla extract for an unexpected depth of flavor.

🌍American 🏷️Ribs 🏷️Baby back ribs 🏷️Pork ribs 🏷️Bbq ribs Grilled ribs

🏷️

🏷️Vanilla bourbon bbq

-0:00

jackiehartlaubonTikTok

Total

1h 35m

Servings

4

Difficulty

Medium

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok · by jackiehartlaub

-0:00

jackiehartlaubonTikTok

Ingredients

1 rack baby back ribs (about 2.5 lbs)
1 tbsp salt, for boiling
1 cup ketchup
1/2 cup bourbon
1/4 cup brown sugar
2 tbsp Worcestershire sauce
1 tbsp yellow mustard
1 tsp smoked paprika
1/2 tsp salt
1/2 tsp black pepper
1 tsp vanilla extract

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Instructions

1
Cut the rack of baby back ribs into individual pieces.
2
Place the ribs in a large pot, cover with water, and add salt.
3
Bring to a boil and cook for about 1 hour, or until the ribs are tender.
4
While the ribs are boiling, prepare the barbecue sauce. In a saucepan, combine ketchup, bourbon, brown sugar, Worcestershire sauce, yellow mustard, smoked paprika, salt, and pepper.
5
Bring the sauce to a simmer over medium heat and cook for about 10 minutes, stirring occasionally.
6
Remove the sauce from the heat and stir in the vanilla extract.
7
Once the ribs are tender, remove them from the pot and place them on a parchment-lined baking sheet.
8
Brush the boiled ribs generously with the homemade barbecue sauce.
9
Place the sauced ribs on a preheated grill.
10
Grill the ribs, brushing with more sauce as they cook, until they are nicely caramelized and charred on all sides.
11
Remove from the grill and serve immediately.

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Tips & Notes

Pro tips

Don't skip the boiling step—it renders fat and tenderizes the ribs evenly, preventing dry or tough spots during grilling.
Brush the sauce on during the final 5–10 minutes of grilling to prevent burning; apply multiple thin coats for better caramelization.
Remove the membrane from the back of the ribs before boiling for better sauce penetration and tenderness.
Watch the internal temperature rather than grill time—ribs are done when they reach 190–203°F at the thickest point.

Substitutions

Bourbon → apple cider or cold brew coffee (adds depth without alcohol)
Brown sugar → honey or molasses (adjust liquid slightly for consistency)
Smoked paprika → regular paprika or chili powder (reduces smokiness if preferred)

Storage & make-ahead

Cooked ribs keep refrigerated for 3–4 days; reheat gently in a 300°F oven with a light brush of sauce. The BBQ sauce keeps refrigerated for up to 1 week.