American·non-vegetarian·medium

Smoky Bourbon-Glazed Baby Back Ribs with Apple Cider Slaw

Name: Smoky Bourbon-Glazed Baby Back Ribs with Apple Cider Slaw
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 racks (about 1.5 kg) baby back ribs; 50 g brown sugar; 2 tbsp smoked paprika; 1 tbsp garlic powder; 1 tbsp onion powder; 1 tsp cayenne pepper; 1 tbsp salt; 1 tbsp black pepper; 120 ml bourbon; 60 ml maple syrup; 120 ml apple cider vinegar; 120 ml ketchup; 1 tbsp Worcestershire sauce; 1/2 head, thinly sliced green cabbage; 1, julienned apple; 1, julienned carrot; 60 ml mayonnaise; 1 tbsp Dijon mustard

There's something magical about the smell of ribs slow-cooking on the grill, the sweet and smoky aroma wrapping around you like a warm blanket. This recipe is my love letter to American barbecue: tender baby back ribs rubbed with a bold spice blend, then glazed with a sticky bourbon-maple sauce that caramelizes into a beautiful bark. The tangy apple cider slaw cuts through the richness, adding a crisp, refreshing crunch. It's the kind of meal that brings people together, licking their fingers and reaching for seconds. Perfect for a backyard gathering or a cozy weekend feast.

180 min(prep 30 + cook 150)

4 servings

650 kcal

Ingredients

baby back ribs2 racks (about 1.5 kg)
brown sugar50 g
smoked paprika2 tbsp
garlic powder1 tbsp
onion powder1 tbsp
cayenne pepper1 tsp
salt1 tbsp
black pepper1 tbsp
bourbon120 ml
maple syrup60 ml
apple cider vinegar120 ml
ketchup120 ml
Worcestershire sauce1 tbsp
green cabbage1/2 head, thinly sliced
apple1, julienned
carrot1, julienned
mayonnaise60 ml
Dijon mustard1 tbsp

Nutrition

650 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
Preheat your grill to 135°C (275°F) for indirect cooking. If using a smoker, set it to the same temperature. Soak wood chips (hickory or apple) in water for 30 minutes if using.
2
In a small bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Pat the ribs dry with paper towels. Remove the membrane from the back of the ribs by sliding a knife under it and pulling it off. Rub the spice mixture generously over both sides of the ribs.
3
Place the ribs bone-side down on the grill over indirect heat. Add wood chips to the coals or smoker box. Close the lid and cook for 2 hours, maintaining a temperature of 135°C (275°F).
4
While the ribs cook, make the bourbon glaze: In a saucepan, combine bourbon, maple syrup, apple cider vinegar, ketchup, and Worcestershire sauce. Simmer over medium heat for 10-15 minutes until thickened slightly. Set aside.
5
After 2 hours, brush the ribs with the bourbon glaze. Continue cooking for another 30 minutes, brushing with glaze every 10 minutes, until the ribs are tender and the glaze is sticky and caramelized. The internal temperature should be around 90°C (195°F) for fall-off-the-bone tenderness.
6
While the ribs finish, make the slaw: In a large bowl, combine cabbage, apple, and carrot. In a small bowl, whisk mayonnaise, apple cider vinegar, Dijon mustard, salt, and pepper. Pour over the cabbage mixture and toss to coat. Refrigerate until serving.
7
Remove ribs from the grill and let rest for 10 minutes. Cut between the bones and serve with the slaw on the side.

#bbq #ribs #american #grilling #summer

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