Bourbon BBQ Short Ribs with Smoky Tomato Glaze
Beef country-style ribs kissed with char on the grill, then braised low and slow in a complex sauce that balances smoky bourbon, molasses sweetness, and tangy ketchup. The meat becomes fork-tender while the sauce reduces to a glossy coating. Perfect for weekend entertaining or casual family dinners, this version combines grilling technique with long braising to develop deep flavor. Pickle relish garnish adds brightness to cut through the richness.
Ingredients
- 2 lbs beef country-style ribs
- 2 Tbsp bourbon
- 1 Tbsp vegetable oil
- 2 tsp garlic, minced
- 1 cup yellow onion, diced
- 2 Tbsp tomato paste
- 2 tsp paprika
- 2 tsp ground cumin
- 2 tsp kosher salt
- 2 tsp cracked black pepper
- 2 bay leaf
- 3 cups beef stock
- 2 Tbsp liquid smokesmoked paprika1 Tbsp replaces 2 Tbspspice-based
milder smoke intensity
- 2 Tbsp molasses
- ¼ cup ketchup
- ¼ tsp cayenne pepper
- 4 Tbsp pickle relish
Instructions
- 1
Preheat grill to medium heat.
- 2
Season ribs with salt and pepper, grill 2 minutes per side, then set aside.
- 3
Heat oil in skillet over medium heat.
- 4
Cook onion until golden brown, about 5 minutes.
- 5
Add garlic and tomato paste, stir to combine.
- 6
Add paprika, cumin, salt, and pepper, mix well.
- 7
Pour beef stock into skillet, scraping bottom to deglaze.
- 8
Add ribs, bay leaf, and liquid smoke, bring to boil.
- 9
Reduce heat to low, cover, and simmer until ribs are fork-tender, 2.5 to 3.5 hours.
- 10
Remove ribs and return to grill over low heat, 1.5 minutes per side.
- 11
Remove bay leaf from sauce and bring to boil.
- 12
Stir in bourbon, ketchup, molasses, and cayenne, cook until sauce thickens.
- 13
Plate ribs, top each with sauce, garnish with pickle relish, and serve.
- 14
serve
Tips
Pat ribs dry before seasoning to promote better grilling crust and char.
Check ribs at 2.5 hours; braising time varies by thickness and rib cut.
For deeper flavor, use bourbon with higher proof or a smokier variant.
Good to Know
Refrigerate sauce and cooked ribs separately in airtight containers up to 4 days. Sauce freezes well for 3 months.
Braise ribs through step 9 one day ahead. Cool completely, refrigerate. Reheat gently in oven at 120C before finishing on grill and making sauce.
Serve on warmed plates with coleslaw, cornbread, or baked beans. Pair with bourbon, beer, or iced tea.
Common Mistakes
Skip initial grill sear to avoid losing flavorful crust and smoky depth.
Boil ribs instead of simmering to avoid tough, stringy meat.
Forget to scrape the pan when deglazing to avoid missing fond flavor.
Rush sauce reduction to avoid thin, watery glaze that won't coat ribs.
Substitutions
FAQ
Can I make this in the oven instead of on a grill?
Yes. Sear ribs in a hot oven-safe skillet, then braise covered in a 160C oven for 2.5 to 3.5 hours. Finish under a broiler for 2-3 minutes per side instead of grilling.
What if my sauce doesn't thicken enough after 30 minutes of simmering?
Mix 1 Tbsp cornstarch with 2 Tbsp water to form a slurry, stir into boiling sauce, simmer 2-3 minutes. Or simmer uncovered longer, stirring often.
Can I freeze cooked ribs with sauce, and for how long?
Freeze separately in airtight containers or freezer bags for up to 3 months. Thaw overnight in refrigerator, then reheat gently in a 150C oven covered, about 30 minutes.