Sticky Honey Bourbon Pork Ribs

Nothing brings people together like sticky delicious ribs!

These honey bourbon beauties are messy, saucy, and fall-off-the-bone good — made for eating outside with your people, cold drink in hand, all afternoon long.

Ingredients

Ribs

• 2 Racks Pork Baby Back Ribs

• 1/4 cup Mustard

• 1 tbsp Wild Nectar Honey

Dry Spice Rub

• 2 tsp Kosher Salt

• 1½ tsp Black Pepper

• 1 tsp Smoked Paprika

• 1 tsp Garlic Powder

• 1 tsp Onion Powder

• ½ tsp Cayenne (optional)

Honey Bourbon Glaze

• 1/2 cup Bourbon

• 1/3 cup Wild Nectar Honey

• 1/2 cup Brown Sugar

• 1/2 cup Ketchup

• 1/4 cup Apple Cider Vinegar

• 1 tbsp Worcestershire Sauce

• 2 Cloves Garlic, Minced

• 1 tsp Dijon Mustard

• 1/2 tsp Smoked Paprika

• Pinch of salt

Instructions

1. Preheat oven to 300°F (150°C). 

2. Pat ribs dry and remove the membrane from the back. 

3. Mix Mustard and Honey together then spread all over ribs. 

4. Mix Dry Spice Rub ingredients together then cover mustard ribs. 

5. Place ribs meat-side up on a foil-lined baking sheet or roasting pan. Cover tightly with foil. Bake for 2.5 to 3 hours, until the ribs are very tender and the meat has started pulling back from the bones.

6. About 30 minutes before the ribs finish baking, combine Honey Bourbon Glaze ingredients in a small saucepan over medium heat and cook for 10–15 minutes, stirring occasionally, until thickened and glossy. If the ketchup you used is super high in sugar you may need to add an extra dash of vinegar at the end to adjust sweetness levels. 

7. Once Ribs are falling from the bone remove them and increase oven temperature to 425°F (220°C). Uncover ribs and brush generously with the honey bourbon glaze. Return to oven uncovered for 10 minutes or until sticky, darkened, and caramelized around the edges.

8. Let ribs rest 5–10 minutes before slicing. Serve with your favourite sides and finish with a dash of bourbon and drizzle of Wild Nectar Honey.