Smoky Maple-Bourbon Glazed Baby Back Ribs

Ingredients

• baby back ribs2 racks (about 1.5 kg)
• brown sugar3 tbsp
• smoked paprika2 tbsp
• garlic powder1 tbsp
• onion powder1 tbsp
• cayenne pepper1 tsp
• salt1 tbsp
• black pepper1 tsp
• maple syrup120 ml
• bourbon60 ml
• ketchup60 ml
• apple cider vinegar2 tbsp
• Worcestershire sauce1 tbsp

Directions

1. 1

   Preheat your oven to 150°C (300°F). In a small bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper to create the dry rub.

2. 2

   Pat the ribs dry with paper towels. Remove the membrane from the back of each rack by sliding a knife under it and pulling it off. Rub the spice mixture evenly over both sides of the ribs.

3. 3

   Place the ribs on a baking sheet lined with aluminum foil, bone-side down. Cover tightly with foil and bake for 2 hours, until the meat is tender and pulls away from the bone.

4. 4

   While the ribs bake, make the glaze: in a small saucepan, combine maple syrup, bourbon, ketchup, apple cider vinegar, and Worcestershire sauce. Simmer over medium heat for 5-7 minutes, until slightly thickened. Set aside.

5. 5

   After 2 hours, remove the ribs from the oven and uncover. Increase the oven temperature to 220°C (425°F). Brush the ribs generously with the glaze and return to the oven, uncovered, for 10 minutes.

6. 6

   Brush with more glaze and bake for another 10 minutes, until the glaze is sticky and caramelized. Watch closely to prevent burning.

7. 7

   Let the ribs rest for 5 minutes, then slice between the bones and serve with extra glaze on the side.