Ingredients:

  • –4 lbs Beef Back Ribs or Short Ribs
  • /2 cup Dark Brown Sugar, packed
  • Tablespoons Smoked Paprika
  • Tablespoons Kosher Salt
  • Tablespoon Black Pepper, freshly cracked
  • Tablespoon Garlic Powder
  • Teaspoon Onion Powder
  • /2 Teaspoon Cayenne Pepper (optional)
  • cup Ketchup (Tomato Puree)
  • /2 cup Apple Cider Vinegar
  • /4 cup Bourbon Whiskey (optional)
  • Tablespoons Worcestershire Sauce
  • Tablespoons Molasses
  • Tablespoon Dijon Mustard
  • Tablespoon Honey or Maple Syrup

Instructions:

  1. Prepare Ribs: Remove the thin membrane (silverskin) from the bone-side of the ribs using a dull knife or spoon edge. Pat the ribs completely dry with paper towels.
  2. Mix Dry Rub: Combine all Dry Rub ingredients (Brown Sugar, Smoked Paprika, Kosher Salt, Black Pepper, Garlic Powder, Onion Powder, and Cayenne) thoroughly in a bowl until homogenous.
  3. Apply Rub: Liberally coat all surfaces of the ribs with the dry rub, pressing firmly so it adheres well.
  4. Rest: Place ribs on a wire rack set over a roasting pan. Let them rest, uncovered, in the refrigerator for at least 1 hour to allow the salt to penetrate.
  5. Preheat Oven: Preheat your oven to a low temperature: 275°F (135°C).
  6. Wrap: Lightly spray the ribs with cooking spray or spritz with water. Tightly wrap the entire roasting pan (ribs and rack) in heavy-duty aluminium foil to create a steam-tight seal.
  7. Cook Low and Slow: Place the wrapped pan in the preheated oven and cook for 4 to 5 hours, or until a probe thermometer inserted between the bones reads 200–205°F (93–96°C) and the meat feels very tender.
  8. Make Glaze: While ribs cook, combine all Glaze ingredients (Ketchup, Vinegar, Bourbon, Worcestershire, Molasses, Mustard, Honey) in a small saucepan. Bring to a simmer over medium heat, whisking constantly for 5 minutes until slightly thickened. Remove from heat.
  9. Unwrap & Increase Heat: Carefully remove the foil. Increase the oven temperature to 350°F (175°C).
  10. Glaze & Caramelise (First Coat): Brush a generous layer of the Bourbon Glaze over the top of the ribs. Return the uncovered pan to the oven for 20 minutes.
  11. Final Glaze: Remove the ribs, brush with a second thick layer of glaze, and return to the oven for a final 10–15 minutes, until the glaze is sticky, dark, and bubbling beautifully.
  12. Rest & Serve: Let the ribs rest loosely tented with foil for 15 minutes before slicing between the bones and serving hot.