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Smoked BBQ ribs served with bourbon sauce

Smoked BBQ Ribs with Bourbon Sauce

Smoked BBQ ribs with bourbon sauce are a true American BBQ classic, offering the perfect harmony of sweet and smoky flavors. The natural fat content of the ribs and the long cooking time guarantee a juicy and tender result. Bourbon whiskey is an essential ingredient in Southern BBQ traditions, adding depth and a rich flavor profile to the sauce. The slow smoking process and the smoke from hickory or oak wood impart a distinctive aroma to the meat, which the honey BBQ glaze makes even more irresistible. This dish is a perfect choice for BBQ parties, family cookouts, or a special weekend dinner. For a truly authentic BBQ experience, serve with grilled vegetables and a side of coleslaw!

Prep Time 30 min
Preparation 6 hr
Total 6 hr 30 min
980 Kcal
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Ingredients for this recipe

Servings: 6
⭕ 2000 g Pork Ribs
⭕ 2 tbsp Coarse Sea Salt
⭕ 2 tbsp Freshly Ground Black Pepper
⭕ 1 tsp Garlic Powder
⭕ 2 tsp Smoked Paprika
⭕ 2 tbsp Brown Sugar
⭕ 1 tsp Ground Cumin
⭕ 2 tbsp Worcestershire Sauce
⭕ 2 tbsp Apple Cider Vinegar
⭕ 100 ml Bourbon Whiskey
⭕ 300 ml BBQ Sauce
⭕ 2 tbsp Honey
⭕ 1000 g Smoking Wood (Oak, Hickory, or Apple)

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    Preparation Steps

    1

    Rinse the pork ribs, pat them dry, and remove the membrane from the bone side using a sharp knife.

    2

    In a bowl, combine the salt, pepper, garlic powder, smoked paprika, brown sugar, and ground cumin. Thoroughly rub the mixture all over the ribs.

    3

    Refrigerate the ribs for at least 4 hours, or preferably overnight, to allow the flavors to meld.

    4

    Preheat your smoker or grill to 230-250°F (110-120°C). Prepare the smoking wood for the desired flavor.

    5

    Place the ribs on the smoker rack and smoke for 4-5 hours, until a bark forms and the internal temperature reaches 165°F (75°C).

    6

    Meanwhile, prepare the bourbon sauce: in a saucepan, combine the bourbon whiskey, BBQ sauce, Worcestershire sauce, apple cider vinegar, and honey. Simmer for 5-10 minutes, or until slightly thickened.

    7

    Once the ribs reach an internal temperature of 165°F (75°C), brush them with the bourbon sauce. Wrap them in butcher paper or aluminum foil, and return them to the smoker for another 1-2 hours, until the internal temperature reaches 195-200°F (90-93°C).

    8

    Remove the ribs from the smoker and let them rest for at least 20 minutes to allow the juices to redistribute.

    9

    Slice the ribs along the bones and serve with extra bourbon sauce, grilled vegetables, or coleslaw.