Jack Daniel’s Ribs
Meaty and flavorful baby back ribs get VIP treatment with a saucy glaze that transforms them from ho-hum to something amazing! These Jack Daniel’s Ribs are slow-cooked until tender then glazed, and a quick trip on the grill locks in all that caramelized flavor.
Pass the ribs, and I’m a happy gal! I love digging into a plateful of ribs, especially when they’re as good as these Jack Daniel’s Ribs. These magical ribs are so good that I keep coming back for more. Forget the sides; just pass the ribs!
Imagine meaty, fall-off-the-bone tender ribs slathered in a sweet, sticky and intensely flavored glaze. That’s what these ribs are all about, and guess what, y’all, they’re so easy to make!
Buy the pork ribs on sale and tuck them into the freezer. Then, invite the family or some friends and have a ribfest! So good and so easy you can even prep much of this rib recipe ahead of time! See my notes below for how to do that.
Hungry? Pass the napkins and dig in!
How To Buy Baby Back Ribs
Not all ribs are created equal! Sure, you could just grab a package of ribs off the top of the pile, but I’ve got some tips for picking the best baby back ribs for this recipe. Start buy buying them on sale. Ribs can be pricy, and when you consider all the bone weight, don’t pay more than you have to! Then, look for meaty ribs with smaller bones. Smaller ribs mean less bone weight, and meatier means more delicious!
- Baby back ribs – About 4 pounds
- BBQ spice mix – Use your favorite.
- Onion – Finely chopped.
- Tomato paste
- White vinegar
- Brown sugar
- Worcestershire sauce
- Jack Daniel’s whiskey
- Fresh garlic – Finely chopped.
- Onion powder
- Chili powder
How To Make The Best Jack Daniel’s Ribs
It’s all about the glaze! Take your time making the glaze and then pop these ribs onto the grill for a few minutes to lock in all the flavor.
- Preheat your oven to 300-F.
- Remove the silver skin from the ribs – see my tips below – then rub the ribs all over liberally with the BBQ spice rub.
- Wrap the ribs in foil and place them on a baking sheet with raised sides. Bake them at 300-F for about 2.5 hours.
- Remove the ribs from the oven and let them rest for 10 minutes before unwrapping them.
- Make the Jack Daniel’s glaze while the ribs are cooking. Combine the onion, water, tomato paste, white vinegar, brown sugar, honey, Worcestershire sauce, Jack Daniel’s whiskey, garlic, onion powder, molasses, and chili powder to a saucepan and bring it to a boil.
- Reduce the heat to a bare simmer and simmer the glaze for 90 minutes, stirring occasionally.
- When the ribs are cooked, fire up the grill. Slather the ribs liberally with the whiskey glaze and grill them for a few minutes on each side to caramelize the glaze and lock in all the flavor.
- Serve and enjoy!
Recipe Tips & Substitutions
- Count on about 6 baby back ribs per person.
- This Jack Daniel’s Ribs recipe makes enough glaze for about 4 pounds of ribs – if you need more ribs, double the glaze ingredients.
- To remove the silver skin from the back of the ribs, cut a flap of it away from the back of it with a sharp knife. Grab the flap with a paper towel and pull – the membrane should pull off with a bit of force.
- You can use cider vinegar instead of white vinegar in this recipe.
- When grilling the ribs, watch that the glaze doesn’t burn. You can also just pop the ribs under the broiler for a few minutes.You can also glaze these ribs with my Jack Daniel’s sauce.
Ribs go with so many delicious dishes! I love serving ribs with big serving bowls filled with pasta salad or this veggie-forward Broccoli Salad. Some of my favorite heartier sides include Twice-Baked Potatoes and, because I’m a Southern gal, the best ever mac and cheese.
If you have any leftovers, store them in an airtight container in the fridge for 3-4 days. They’re great cold or warm them up in the microwave.
Jack Daniel’s Ribs
- For the ribs:
- 2 2 pound slabs of baby back ribs, silver skin removed, & cut in half
- BBQ spice mix I like Penzey’s BBQ 3000…or you could even whip up your own
- For the whiskey glaze:
- ½ cup minced onion
- 1¼ cup water
- 6 oz can of tomato paste
- ½ cup white vinegar
- ¾ cup brown sugar
- 4 tablespoons honey
- 4 tablespoons Worcestershire sauce
- 2 tablespoons whiskey
- 1 tablespoon minced garlic
- 1 tablespoon onion powder
- 1 tablespoon molasses
- 1 teaspoon chili powder
- Preheat the oven to 300 degrees. Rub the BBQ spice mix on the front & back of the ribs. Wrap individually in aluminum foil, & bake for 2.5 hours. Let rest for about 10 minutes before unwrapping.
- While the ribs are cooking, combine all of the whiskey glaze ingredients in a medium saucepan. Bring the mixture to a boil, then reduce heat. Simmer for at least 1.5 hours, stirring occasionally.
- Preheat your grill on high heat. Remove the racks from the foil, & place on the grill. Grill for 3-5 minutes on each side, basting each side with the whiskey glaze before they come off of the grill.
Only 2 Tablespoons of whiskey? Doesn’t seem like very much! Can I make and store the glaze? Sounds good though!
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