Bourbon-BBQ Glazed Baby Back Ribs


Slow-cooked ribs, roasted to perfection, finished on the grill with a bourbon-BBQ sauce from Dan Seidman of The Chef Dan.

Prep Time:
15 mins
Cook Time:
4 hrs 10 mins
Total Time:
4 hrs 25 mins
4 servings


  • 1 rack baby back pork ribs, outer membrane removed

  • 4 ounces apple juice

  • Reynolds Wrap® Aluminum Foil

Dry Rub:

  • 2 tablespoons brown sugar

  • 1 tablespoon sea salt

  • 1 tablespoon freshly cracked black pepper

  • ¼ tablespoon garlic powder

  • ¼ tablespoon onion powder

  • ¼ tablespoon ground coriander

  • ¼ tablespoon dry mustard

  • tablespoon cayenne pepper

Bourbon-BBQ Sauce:

  • ½ cup ketchup

  • ¼ cup bourbon whiskey

  • 2 tablespoons apple cider vinegar

  • 1 tablespoon Worcestershire sauce

  • ½ tablespoon Dijon mustard

  • 1 ½ tablespoons brown sugar

  • 1 tablespoon molasses

  • 1 clove garlic, finely minced

  • ½ tablespoon soy sauce

  • 1 teaspoon onion powder

  • 1 teaspoon freshly cracked black pepper

  • 1 pinch sea salt


  1. Combine all the ingredients for the dry rub in a small bowl and mix together well.

  2. Tear a large enough piece of Reynolds Wrap® Aluminum Foil to place rack of ribs on it and be able to fully cover, meat side up. Evenly coat both sides of the ribs with the dry rub, pressing it in with your hands.

  3. Fold up the sides of the foil to create a rim, and pour the apple juice in around the ribs. Fold the foil over the ribs and crimp it to create a tight seal. Tear off one more piece of large foil and wrap the whole thing again to ensure a tight seal.

  4. Place the wrapped ribs in the fridge to marinate for 2 hours.

  5. Preheat oven to 225 degrees F and cook ribs for about 4 hours. You should be able to easily pierce them with a fork, but they shouldn't be falling off the bone.

  6. Combine all the BBQ sauce ingredients in a medium saucepan and bring to a boil over medium heat. Reduce to a simmer and allow the sauce to thicken and reduce by about a third, stirring occasionally.

  7. Preheat grill to high heat. Cover the grill rack with Reynolds Wrap® Aluminum Foil. Place the cooked ribs meat side up on the grill and brush the top with a layer of sauce. Close grill until the sauce is mostly dried, about 5 minutes. Brush another layer of sauce on top and close grill for an additional 5 minutes. Remove ribs from grill and lightly brush with one more layer of sauce.

  8. Cut the ribs into individual pieces and serve with extra sauce.

Reynolds Kitchens Tip

Use Reynolds Wrap(R) Aluminum Foil when grilling a rack of ribs to ensure they fall right off the bone.

Nutrition Facts (per serving)

437 Calories
23g Fat
31g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 437
% Daily Value *
Total Fat 23g 29%
Saturated Fat 8g 41%
Cholesterol 88mg 29%
Sodium 2019mg 88%
Total Carbohydrate 31g 11%
Dietary Fiber 1g 4%
Total Sugars 25g
Protein 19g
Vitamin C 7mg 33%
Calcium 86mg 7%
Iron 19mg 107%
Potassium 574mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love