Grilled Baby Back Ribs with Bourbon Infused Grilling Sauce
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5 from 3 votes

Grilled Baby Back Ribs with Bourbon Infused Grilling Sauce

t's now grilling season, and ribs are a definite classic for summer grilling. These tasty Grilled Baby Back Ribs are slow cooked in the oven with a dry rub, and grilled to perfection over hot coals with the awesome Bourbon Infused Grilling Sauce.
Prep Time10 mins
Cook Time3 hrs 20 mins
Total Time3 hrs 30 mins
Course: Side Dish
Cuisine: American
Servings: 4 servings
Calories: 945kcal
Author: Chula King


  • 1 rack baby back pork ribs*

Dry Rub

  • 2 Tablespoons Paprika
  • 2 Tablespoons Dark Brown Sugar
  • 1 Tablespoon Kosher salt
  • 1 teaspoons dry mustard
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme

Bourbon Infused Grilling Sauce

  • 1/2 cup onions, chopped (about 1/2 onion)
  • 3 cloves garlic, minced
  • 1/2 cup bourbon whiskey I used Jack Daniels, but any brand will work
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 1/2 cups chili sauce
  • 3 Tablespoons tomato paste
  • 1/4 cup cider vinegar
  • 3 Tablespoons Worcestershire sauce
  • 1/4 cup plus 2 Tablespoons (80 grams) packed light brown sugar
  • 1/4 teaspoon hot pepper sauce or to taste


  • Remove membrane from back of ribs; cut into 4 to 5 serving size pieces.

Dry Rub

  • Add all dry rub ingredients in jar with lid. Screw on lid; shake to evenly combine. Spread dry rub on both sides of rib pieces. Securely wrap in aluminum foil. Refrigerate for several hours.
  • Preheat oven to 250° F. Place foil packets of ribs on foil lined baking sheet. Bake for 3 hours or until fork tender.

Bourbon Infused Grilling Sauce

  • Combine the onion, garlic, and bourbon in a 10-inch skillet over medium heat. Simmer for 10 minutes, or until onion begins to soften. Mix in the salt, pepper, chili sauce, tomato paste, vinegar, Worcestershire sauce, brown sugar, and hot pepper sauce. Bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes. Allow to cool for 15 minutes. Purée in blender until smooth. If too thick, add water to desired consistency. Yield: About 2 cups.
  • Grill over hot coals, for about 15 minutes, turning and basting frequently.
  • Yield: 3 to 4 servings.


*Note: There is enough Bourbon Infused Grilling Sauce to grill two racks of ribs.


Calories: 945kcal | Carbohydrates: 50g | Protein: 70g | Fat: 41g | Saturated Fat: 8g | Cholesterol: 251mg | Sodium: 4147mg | Potassium: 1840mg | Fiber: 8g | Sugar: 34g | Vitamin A: 2630IU | Vitamin C: 22.9mg | Calcium: 159mg | Iron: 6.1mg