Bourbon BBQ Glazed Ribs Corn

These Bourbon BBQ glazed ribs deliver slow-roasted tenderness with a lacquered sticky sauce, all balanced by crisp sweet corn fries. It is my go-to when I want a Southern-style showstopper that gets everyone asking for seconds and licking the barbecue from their fingers. This combo hits the spot for weekend gatherings or anytime you want smoky comfort with a little bourbon flair.

I first made this for a backyard birthday, and the whole tray vanished before I could even sit down. The bourbon sauce smells absolutely incredible as it caramelizes, and the sweet corn fries always have kids and adults coming back for more.

Ingredients

• Pork ribs: choose fresh baby back ribs for tender bites and easy slicing
• Brown sugar: helps create a sweet crust and balances the smoky flavors
• Smoked paprika: gives a deep Southern smokiness choose a blend labeled as Spanish or oak-smoked for extra punch
• Garlic powder: rounds out the rub with savory depth look for granulated garlic
• Onion powder: brings a hint of sweetness
• Ground black pepper: adds heat and contrast
• Salt: seasons and enhances flavor
• Ketchup: forms the sauce’s base go with natural or low-sugar for better taste
• Bourbon whiskey: quality matters use a bourbon you’d actually sip
• Apple cider vinegar: for tanginess and balance choose raw unfiltered for more zest
• Molasses or honey: gives the BBQ sauce its dark sweetness
• Worcestershire sauce: adds umami depth
• Dijon mustard: sharpens and thickens
• Cayenne pepper: for optional spiciness
• Minced garlic: fresh garlic will make your bourbon BBQ positively pop
• Sweet corn kernels: fresh or frozen both work tender summer corn is best
• Cornmeal and all-purpose flour: cornmeal makes the fries crisp flour gives structure
• Baking powder: for airy fries
• Eggs and milk: the binders for a fluffy interior
• Vegetable oil: for frying choose a neutral oil like sunflower or canola

Instructions

Prep the Ribs:

Remove the tough membrane on the bone side of the ribs with a knife or paper towel grip to ensure tender eating. Pat dry for even rub coverage. Mix your brown sugar smoked paprika garlic powder onion powder black pepper and salt well. Rub this blend all over both sides so it creates a generous coating.

Slow Bake the Ribs:

Wrap the ribs tightly in foil. Double-wrap if needed to seal in juices. Place on a baking sheet. Bake at 150 degrees Celsius for at least 2 hours. The low and slow baking makes the meat ultra-tender and keeps every bite moist.

Make the Bourbon BBQ Sauce:

While your ribs bake create the sauce. Combine ketchup bourbon apple cider vinegar brown sugar Worcestershire sauce molasses Dijon mustard smoked paprika cayenne pepper and minced garlic in a saucepan. Simmer over medium heat stirring often for 15 to 20 minutes until thickened. You want a glossy sticky texture. Taste and adjust salt and pepper once it cools slightly

Prepare the Sweet Corn Fries:

Pulse corn kernels in a food processor until chopped but not pureed. Mix cornmeal flour baking powder salt and smoked paprika together in one bowl. Beat eggs and milk in a second bowl. Combine wet and dry mixtures with the pulsed corn stirring until just combined. The batter should be thick but spoonable for frying

Fry the Corn Fries:

Heat oil in a deep skillet to 175 degrees Celsius. Test with a small piece of batter to see if it sizzles instantly. Drop spoonfuls of batter carefully into hot oil. Fry each side for 2 to 3 minutes until golden brown and crisp. Drain on paper towels to keep them crunchy

Glaze and Caramelize Ribs:

Remove ribs and open the foil carefully so you do not lose juices. Brush ribs generously with bourbon BBQ sauce. Crank oven to 220 degrees Celsius or set broiler to high. Return ribs uncovered for 10 to 15 minutes until the sauce bubbles and caramelizes. Stay nearby to avoid burning

Finish and Serve:

Slice ribs between the bones for easy sharing. Serve stacked with sweet corn fries and extra BBQ sauce for dunking. Get ready for finger-licking happiness

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Nothing beats homemade BBQ sauce smothered on slow-cooked ribs. Bourbon brings a richness you just cannot fake and smoky paprika truly transforms both the ribs and the sweet corn fries. This dish became our holiday cookout centerpiece after my brother declared it his single favorite rib recipe ever.

Storage Tips

After cooling fully wrap ribs tightly and refrigerate for up to three days. Ribs and fries can be frozen individually then reheated in a hot oven to restore crispiness and juiciness. If storing the fries keep them in a paper towel-lined container so they stay crunchy rather than soggy.

Ingredient Substitutions

Honey stands in for molasses especially if you want a milder sweetness. Swap chicken for pork ribs or use beef if you prefer a heartier chew. For gluten-free fries sub in a gluten-free flour blend.

Serving Suggestions

A tangy coleslaw or pickled veggies lighten up the richness. Chilled lager or iced tea pairs perfectly with the bold BBQ flavors. For a full Southern spread add grilled peaches or creamy mac and cheese.

Cultural Context

Southern BBQ is all about slow roasting and layering flavors with sweetness smoke and heat. Sweet corn fries are a seasonal twist drawing on classic hushpuppies but crispier and fresher. Bourbon barbecue traces its roots to Kentucky and Tennessee where local distilleries inspire recipes both sweet and savory.

Seasonal Adaptations

Use fresh in-season corn for unbeatable flavor and juiciness Try chipotle instead of smoked paprika for a fiery summer version In winter add a pinch of cinnamon to deepen the rub’s warmth

Success Stories

My friends who swore by takeout ribs were astounded when these homemade ones beat their favorite restaurants. The sticky glaze and crispy fries turned one cookout into a neighborhood legend. Kids love dipping the corn fries in extra BBQ sauce and parents can adjust the bourbon and spice to taste.

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If you bring these ribs and corn fries to any gathering expect compliments and empty plates. Everyone asks for a second helping and the sweet smoky bourbon glaze will make these the most memorable ribs you ever serve.

Recipes Q&A

→ How do I achieve tender, juicy ribs?

Bake ribs wrapped in foil at low heat for hours. Finish with glaze under high heat for caramelization.

→ Can I substitute the bourbon in the BBQ sauce?

Yes, replace bourbon with apple juice or omit for an alcohol-free version while keeping sweet, tangy flavors.

→ What type of corn works best for fries?

Fresh corn yields the best flavor, but frozen sweet corn kernels work well for convenience and texture.

→ How do I make the corn fries extra crispy?

Ensure oil is hot before frying, and avoid overcrowding the pan. Drain fries thoroughly on paper towels after frying.

→ Is this dish suitable for a gluten-free diet?

Use gluten-free flour and certified cornmeal for fries to adapt the side for gluten-free needs.

→ What sides pair well with ribs and corn fries?

Coleslaw, baked beans, or crisp salad complement the hearty, smoky flavors of ribs and fries.