Irresistible Bacon Bourbon Ribs Baked to Perfection

So, picture this: it’s a cozy evening, the sun’s just dipping down, and you’re about to whip up something that’ll make everyone’s mouths water. Bacon Bourbon Ribs… oh man, they’re a big deal in my house. The warm, smoky aroma filling the air, the melt-in-your-mouth tenderness of the meat, and that sweet, sticky glaze—seriously, it’s like a hug in food form. We’ve all got those recipes that just feel like home, right? This one’s definitely on my list, and I can’t wait to share it with you!

Why You’ll Crave It

• The combination of bacon and bourbon? Pure magic.
• Super tender ribs that practically fall off the bone… just wait.
• Great for gatherings—it’s a showstopper, trust me.
• The sauce is sticky, sweet, and a little smoky… can you say yum?
• Even if you’re not a pro cook, this one’s pretty chill to make!

My family fights over the last rib every single time… it’s that good.

What You’ll Need

• Pork ribs: about 4 pounds, because we all know ribs are the star here
• Bacon: 6 slices, crispy goodness that brings flavor
• Brown sugar: 1 cup, sweetens things up beautifully
• Paprika: 2 tablespoons, for that rich color and depth
• Garlic powder: 2 teaspoons, because garlic makes everything better
• Onion powder: 2 teaspoons, a must for savoriness
• Black pepper: 1 teaspoon, for a little kick
• Salt: 1 teaspoon, don’t skip this one!
• Bourbon: 1/4 cup, choose one you wouldn’t mind sipping on
• Barbecue sauce: 1 cup, the more, the merrier!

Easy How-To

Let’s Get Started!

First things first, preheat your oven to 300°F (150°C). You want it nice and cozy in there. Now, grab those ribs and, um, let’s remove that membrane from the back. It sounds a bit daunting but trust me, it’s worth it! Then sprinkle both sides generously with salt and pepper. Now, onto that sauce! In a medium bowl, mix the brown sugar, bourbon, garlic powder, and all that good stuff—really make sure it’s blended well.

Next, place the ribs on a baking sheet lined with some aluminum foil—this makes cleanup way easier. Okay, now brush that delicious sauce all over the ribs. Don’t be shy, slather it on! Cover them up tightly with another piece of foil and pop them into that preheated oven. You’re going to bake those babies for about 2.5 to 3 hours. Just… let the magic happen!

After about 2 hours, check if they’re tender. If they’re not, cover them again and let them bake a little longer. Once they’re good to go, take off the foil and brush on some more sauce. Here’s the fun part—put them under the broiler for 5 to 10 minutes. Keep an eye on them though; you don’t want them to burn! And finally, let them rest for about 10 minutes before slicing. Serve with the remaining sauce for that extra flavor boost!

Good to Know

• Choosing the right ribs matters! Baby back ribs are super tender, but you can use spare ribs too.
• If you like things sweeter, feel free to add more brown sugar. It’s your dish, after all.
• Pick a bourbon you enjoy! The flavor will really shine through.

Serving Ideas

• Serve with a side of creamy coleslaw—it adds a nice crunch!

Top Tricks

• Try to marinate the ribs for a couple of hours or even overnight… it really deepens the flavor!

Frequently Asked Questions

Can I use a different type of meat?

Sure! You can try other cuts of pork or even different meats, but the cooking times might change a bit. Just keep an eye on them!

How do I know when the ribs are done?

Ribs are done when the meat is tender and pulls away easily from the bone. It’s all about that tender loving care!

Can I use a different sauce for basting?

Absolutely! Use any barbecue sauce or marinade that makes your heart sing. Get creative!

How long should I marinate the ribs?

Usually, at least an hour is good, but overnight? Oh, that’s the magic ticket for flavor!

Is it necessary to cover the ribs while cooking?

It helps keep the moisture in, definitely. But feel free to uncover them towards the end to caramelize that delicious sauce.

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This dish… it’s truly something special, and I hope it brings as much warmth to your table as it does to mine. Happy cooking!