Recipe: Bourbon Baby Back Ribs with Forty Creek Whisky BBQ Glaze

These ribs by chef Johann Caner of Vancouver’s Honey Salt are packed with smoky, sweet and savoury flavours. “I use Forty Creek Canadian Whisky but feel free to substitute your dad’s favourite bourbon or whiskey to make this recipe your own,” he says.

Serves 4 people

Ingredients

• 2 racks pork baby back ribs 

For the Forty Creek Whisky BBQ Glaze 

• 2 oz Forty Creek Canadian Whisky 
• 1 cup of brown sugar 
• 1 cup of honey 
• 1 cup of your favorite BBQ sauce 
• ½ cup soy sauce 
• 1.5 oz fresh ginger, finely grated 
• 2 garlic cloves, minced 
• 1 tsp onion powder 
• 1 tbsp smoked paprika 
• ½ tbsp turmeric 
• Salt and pepper, to taste 

Method 

Step 1: Prepare the Ribs 

Turn the ribs bone-side up and remove the membrane (silver skin) from the back of each rack. This step helps create a more tender finished product and allows the flavors to penetrate the meat. 

Pat the ribs dry with paper towels and season generously with salt and pepper.  

Step 2: Make the Whisky BBQ Glaze 

In a saucepan over medium heat, combine the whisky, brown sugar, honey, BBQ sauce, soy sauce, ginger, garlic, onion powder, smoked paprika, turmeric, salt and pepper. 

Bring it to a gentle simmer and cook for 10 to 15 minutes, stirring occasionally until the sauce thickens slightly and develops a rich glossy texture. 

Reserve some sauce for serving and keep the remainder for glazing while cooking. 

Step 3: First Bake 

Preheat the oven to 275°F (135°C). 

Place a wire rack over a baking tray and arrange the ribs on the rack. Generously brush both sides with the BBQ glaze. 

Bake uncovered for 1 hour and 30 minutes. While cooking brush with additional sauce if the ribs begin to look dry. 

Step 4: Finish Cooking 

Remove the tray from the oven and brush the ribs once more with the BBQ glaze. Cover tightly with aluminum foil. 

Increase the oven temperature to 300°F (150°C). 

Bake for 30 minutes on one side, then carefully turn the ribs over, brush with additional sauce if needed and bake for another 30 minutes. 

The ribs should be tender, juicy and coated in a rich caramelized glaze. 

Step 5: Serve 

Allow the ribs to rest for 10 minutes before slicing between the bones. 

Serve with extra whisky BBQ glaze on the side and your favorite barbecue accompaniments such as grilled corn, coleslaw or my favorite is barbecue roasted potatoes with garlic sour cream. 

Chef’s Tip 

For an extra layer of flavor, finish the ribs on a hot barbecue for 3 to 5 minutes per side after baking. The high heat caramelizes the glaze and adds a beautiful smoky finish that makes these Father’s Day ribs unforgettable.