Party Ribs with Maple Bourbon Glaze
These maple bourbon party-style ribs are built for flavor and speed. Instead of smoking whole racks for hours, you cut the ribs before grilling—so every piece gets hit with direct heat and that sticky-sweet glaze. Perfect when you’re short on time but still want ribs to still be delicious. The maple bourbon glaze brings bold, balanced flavor with sweetness from the syrup, depth from brown sugar, a tangy Dijon kick, umami from soy, and that warm bourbon finish. Cook them on a gas grill, smoker, or even in the oven.
Equipment
- tongs
- Foil Pan
- knife
- cutting board
- saucepan
- Measuring Cups & Utensils
- Aluminum Foil
- instant read thermometer
Ingredients
- 1 rack baby back ribs or St. Louis/spare ribs
- BBQ rub or 50/50 mix of coarse salt & pepper
- 1 tablespoon unsalted butter
- ½ cup maple syrup
- ¼ cup bourbon
- ½ cup brown sugar
- 2 tablespoon Dijon mustard
- 2 tablespoon soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- salt as needed
Instructions
- Pat ribs dry. Slice between the bones to separate into individual ribs. (Removing the membrane is optional; I leave it on for direct grilling.)
- Coat ribs on all sides with BBQ rub or salt and pepper. Let sit while you prep the glaze.
- For the sauce: In a saucepan over low heat, combine all glaze ingredients. Simmer for 10–12 minutes until slightly thickened. Set aside.
- Preheat grill to medium to medium-low (around 300°F). Grill ribs directly over the flame for 20–30 minutes total, flipping every 5–6 minutes until they hit ~170–175°F internally.
- Place ribs in a foil pan with glaze and butter. Cover tightly with foil. Return to grill and cook until they reach ~200–205°F and are probe tender.
- Remove foil and let the glaze caramelize for a final 10 minutes on the grill.
- Serve hot with your favorite sides.
Notes
Store leftover ribs in an airtight container in the fridge for up to 4 days.
For freezing, wrap cooled ribs tightly in foil or vacuum-seal. Freeze for up to 2–3 months.
To reheat: Thaw in the fridge overnight, wrap in foil, and warm in a 300°F oven until heated through.
The maple bourbon glaze will keep in the fridge for up to 2 weeks in an airtight jar. Also great on grilled chicken, pork chops, roasted veggies—or as a dip for steak.