Maple Bourbon Beef Ribs

one glazed beef back rib with a bites off the middle.

5 from 10 votes

These succulent oven-baked beef back ribs are next-level with a sweet-tangy maple bourbon glaze. If you're a fan of prime rib bones, these beef ribs are for you. Easy prep with a low and slow cook.

Prep Time10

Cook Time3 10

Total Time3 20

Course: Main Course

Cuisine: American

Servings (change as needed):

Author: Cheryl Avrich

US Measures - Metric

Ingredients

3 ¼ pounds beef back ribs (rack of individual ribs)
3 tablespoons dry rub, Note 1

Maple Bourbon Glaze, Note 2

¾ cup real maple syrup or brown sugar (add up to 1/4 cup/60 ml extra if you like it sweeter)
¼ cup bourbon
3 tablespoons apple cider vinegar (or lemon juice or white wine vinegar)
1 tablespoon Dijon mustard
½ teaspoon garlic powder (or 1 tsp granulated garlic)
Optional: pinch of cayenne pepper and/or cinnamon (I use both)

US Measures - Metric

Instructions

HEAT OVEN to 275F/135C. Line a large sheet pan with aluminum foil for easier cleanup.
PREPARE BEEF RIBS: Remove the membrane from the back of the ribs, Note 3. Sprinkle a dry rub all over the ribs and rib it in. Place ribs in single layer on prepared pan, meat side down. Wrap ribs on pan well with heavy foil on top (or a double layer of regular aluminum foil). You don't want steam to escape.
BAKE RIBS: Bake in preheated oven for 3 to 3 1/2 hours or until meat if very tender. Cooking time will depend on the thickness of the meat on the bones.
MAKE GLAZE: While ribs are baking, place glaze ingredients in a small saucepan on medium-high heat and bring to a boil. Lower heat to medium heat and simmer for 5-8 minutes until glaze has reduced and is slightly thickened. If you like it sweeter, add up to ¼ cup more of maple syrup or brown sugar and cook 1-2 minutes longer.
GLAZE AND FINISH RIBS: Remove ribs from oven. Turn them over with meat facing up. Brush glaze on top and sides of the ribs. Turn oven to broil and place an oven rack close to the top. Broil ribs for 3-4 minutes until bubbly and starting to brown. If you have additional sauce left, brush it on before serving.

Notes

Dry rub options: Use your favorite rub. BBQ rub, Montreal steak seasoning and Everything Bagel seasoning all work well. Or make your own rub - here's a dry rub recipe (you can cut the recipe in half).
Glaze variations: Instead of the bourbon glaze, you can use a store-bought sauce of glaze such as teriyaki, BBQ sauce, sweet chili sauce, bulgogi sauce, etc.
How to remove the membrane on back of ribs: Removing it allows the seasoning to penetrate the ribs and make them more tender when eating. Here’s a video on how to remove the membrane from ribs. Or ask the butcher to do it for you. TIP: Costco ribs usually have the membrane already removed.
Make ahead:
- To make it earlier in the day: bake the ribs, then do the glazing step just before serving.
- To make 1-2 days ahead: bake the ribs (without the glaze step), cool and refrigerate well covered. Reheat: Bring to room temperature and glaze ribs. Place in a 500F/260C oven for about 6-8 minutes or until heated through.
- Freeze: ribs can be frozen for 3 months in an airtight container or ziploc bags.
- Leftovers: will last in the fridge for 3 days and in the freezer for 6 months. Reheat, well covered, in a low-heat oven. Or in the microwave for 1-2 minutes. Cover them well so they don't dry out.

Nutrition values are estimated.