Imagine: juicy, meaty beef ribs with a crispy crust on the outside and so tender on the inside that the meat practically falls off the bone. The glaze is sticky-sweet, a little smoky, and the scent of spices and wood wafts into your nostrils. If you're looking for a dish that will bring everyone around the table and make them say "Wow!", then these BBQ beef ribs with honey bourbon glaze are the perfect choice!
Beef ribs are a true star on the grill or in the oven. Much meatier than pork ribs, they deliver a full, rich beef flavor that pairs perfectly with bold marinades and smoky aromas. The slowly rendered fat ensures the meat is buttery soft and incredibly juicy. Add to that the crispy crust, which you'll just want to nibble off with your fingers – beef ribs are pure temptation!
Recipe: BBQ beef ribs with honey-bourbon glaze
This is what you need:
- approx. 1.5 kg beef ribs – preferably nice, meaty, thick pieces
- Dry rub:
- 2 tablespoons brown sugar
- 1 tbsp paprika powder (smoked for extra flavor)
- 1 tsp cumin
- 1 tsp chili flakes
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 teaspoon coarse sea salt
- 1 tsp black pepper, freshly ground
- For the glaze:
- 200 ml tomato ketchup
- 3 tbsp honey
- 2 tbsp Worcestershire sauce
- 1 shot of bourbon (for the kick!)
- 1 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 1 tbsp soy sauce
- Freshly ground pepper
And here's how it works:
- The foundation: The perfect dry rub
Mix together all the ingredients for the dry rub. Then comes the most important part: vigorously massage the mixture into the beef ribs. Seriously, you can't be squeamish here! The ribs should be covered with a thick layer all over. Then let them marinate in the refrigerator for at least 2 hours (or overnight, even better!) to allow the flavors to fully penetrate. - Slow cooking for buttery tender meat
Preheat the oven to 150°C or prepare the grill for indirect heat. Wrap the beef ribs in aluminum foil and let them braise slowly for about 3 hours . This method will make the meat so tender it'll almost fall apart. If you have a smoker, add some wood chips—hickory or mesquite are perfect—and let the meat absorb the smoke. - The glaze: Sweet, smoky and with a hint of bourbon
While the ribs are cooking in the oven or grill, you can prepare the glaze. Simply combine all the ingredients in a small saucepan and simmer over medium heat until the sauce is nice and thick. The honey adds sweetness, the bourbon provides a deep, slightly smoky flavor, and the apple cider vinegar adds a subtle acidity that perfectly balances the whole thing. Taste and add a little more bourbon if necessary—after all, it's okay to go a little wild! - Finish: The ultimate BBQ kick
When the ribs are buttery tender after 3 hours, remove them from the oven and remove the aluminum foil. Now it's time to get exciting: Brush the ribs with the glaze and place them back on the hot grill or sizzle in the oven at 220°C for another 15 minutes, until the glaze bubbles and caramelizes slightly. Every minute counts here—you want to catch that moment when the glaze is shiny and just starting to bubble. - Serve and enjoy
Out of the oven, onto the table, and serve immediately! Best served with a bowl of crisp coleslaw and a cold beer or a glass of rich red wine. When you cut into the ribs, the knife will almost glide through the meat. The first bite? Sweet, spicy, tender, and a little smoky—so you won't want to stop.
Pro tip:
Leave a few strips of ribs unglazed and serve them with BBQ sauce as a dip. This way, you can enjoy the full flavor of the meat and your guests will have even more to feast on and taste!
The result? These beef ribs aren't just a dish. They're an experience. A statement. They'll leave you wanting more—and once you've tried them, you'll understand why beef ribs on the grill (or in the oven) are always a real highlight.
