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Tender Smoked BBQ Ribs with Cherry Bourbon Glaze

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A quick and easy smoked BBQ ribs recipe featuring a sweet and tangy cherry bourbon glaze that delivers tender, flavorful ribs perfect for any occasion.

Ingredients

Scale
  • 1 full rack (2.5 to 3 pounds) baby back or St. Louis-style pork ribs, trimmed of excess fat
  • 2 tablespoons smoked paprika
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper (optional)
  • 1 cup fresh or frozen tart cherries, pitted
  • ½ cup bourbon whiskey
  • ¼ cup brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon vanilla extract (optional)
  • Pinch of salt
  • Wood chips (hickory or apple wood)
  • Water or apple juice (for smoker moisture)

Instructions

  1. Remove the silver skin membrane from the back of the ribs using a knife and paper towel for grip.
  2. Mix all dry rub ingredients in a bowl. Pat ribs dry and massage the rub all over both sides. Wrap in plastic and refrigerate for at least 30 minutes or overnight.
  3. Soak wood chips in water for 30 minutes. Preheat smoker or grill to 225°F (107°C) and set up for indirect heat.
  4. Place ribs bone-side down on the cool side of the grill. Add wood chips to smoker box or coals. Maintain 225°F and add a water pan for moisture. Smoke ribs for 2.5 hours.
  5. While ribs smoke, combine cherries, bourbon, brown sugar, apple cider vinegar, Dijon mustard, vanilla extract, and salt in a saucepan. Simmer on medium-low, stirring occasionally, until thick and syrupy (12-15 minutes). Blend or mash for smooth glaze.
  6. Wrap ribs tightly in aluminum foil and return to smoker for 30 minutes.
  7. Unwrap ribs, brush cherry bourbon glaze generously on both sides, and smoke uncovered for 30 more minutes to set and caramelize glaze.
  8. Remove ribs from smoker, tent loosely with foil, and let rest for 10 minutes before slicing.

Notes

Keep a spray bottle with apple juice handy to spritz ribs during smoking to maintain moisture. Use a thermometer to ensure ribs reach 195°F internal temperature for fall-off-the-bone tenderness. Wrap ribs halfway through cooking to steam and retain moisture. The glaze can be made ahead and reheated gently. For gluten-free, verify bourbon and spices. For dairy-free, omit vanilla extract or ensure it’s additive-free.

Nutrition

Keywords: BBQ ribs, smoked ribs, cherry bourbon glaze, backyard barbecue, smoked pork ribs, easy ribs recipe, grilled ribs

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