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Bourbon-Glazed Baby Back Ribs

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

These smoky, sticky bourbon-glazed baby back ribs offer a sophisticated twist on a classic barbecue favourite. The secret to their incredible tenderness lies in the dual-stage cooking process; first, the ribs are gently steamed in pineapple juice within foil parcels to ensure the meat stays succulent and pulls easily from the bone. The final finish on the grill creates a beautifully caramelised charred crust that balances the sweetness of honey and plum sauce with the deep, oaky notes of bourbon and a subtle kick of chilli.

This dairy-free dish is an excellent choice for weekend entertaining or summer garden parties. While they taste impressive, the preparation is simple, as both the glaze and the initial roasting can be completed a day in advance. Serve these ribs alongside a fresh apple slaw or charred corn on the cob for a complete homemade feast that highlights high-quality British pork at its very best.

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Ingredients for Bourbon-Glazed Baby Back Ribs

  • 80ml honey

  • 60ml bourbon

  • 1 1/2 tablespoons hoisin sauce

  • 1 tablespoon Dijon mustard

  • 1 tablespoon plum sauce

  • 1 1/2 teaspoons mild-flavoured (light) molasses

  • 1 1/2 teaspoons soy sauce

  • 1 1/2 teaspoons Worcestershire sauce

  • 3/4 teaspoons hot chilli paste (such as sambal oelek)*

  • 1/4 teaspoons salt

  • 1/4 teaspoons ground black pepper

  • 2 2 1/4- to 1.1kg racks baby back pork ribs

  • 240ml unsweetened pineapple juice

How to make Bourbon-Glazed Baby Back Ribs

Whisk first 11 ingredients in small bowl.

Do ahead: Glaze can be made 1 day ahead. Cover and refrigerate.

Preheat oven to 177°C. Place long sheet of heavy-duty foil on each of 2 large rimmed baking sheets. Sprinkle rib racks on all sides with salt and pepper. Place 1 rib rack on each foil sheet. Fold up sides of each foil sheet around rib rack to form boat-like shape. Pour 120ml pineapple juice over each rib rack. Fold up foil to seal packets. Bake until ribs are tender, about 1 hour. Remove ribs from foil packets. Transfer to roasting pan; pour any juices from foil over and cool.

Do ahead: Can be made 1 day ahead. Cover with plastic wrap; refrigerate.

Prepare barbecue (medium heat). Cut each rib rack in half. Grill until browned, brushing frequently with glaze and turning often, about 10 minutes. Cut racks between bones into ribs.

*An Indonesian hot chilli paste; available at many supermarkets, at Asian markets, and from mingspantry.com.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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