Baby Back Ribs in a Maple Whiskey BBQ Sauce

Summer + BBQ + Vodka = Happiness !!! We’re simple women, just give us good food, great company and some booze on a sunny day and you have yourself the happiest Divas. This baby back ribs recipes ensures fall-off-the-bone BBQ ribs every time! You can use any dry rub to season your baby back ribs, but we like to make these things from scratch, and we happen to have a Creole Seasoning rub that’s to die for. You can get that recipe HERE! Since our Maple Whiskey BBQ Sauce is sweetened with maple syrup, our dry rub doesn’t include any brown sugar, instead it has more of a kick to compensate for the sweeter sauce.

Baby Back Ribs in a Maple Whiskey BBQ Sauce

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4-6
  • Difficulty: medium
  • Recipe type: Main


  • 2 cups ketchup
  • 4 tbsp apple cider vinegar
  • 1 cup dark Canadian maple syrup
  • 3 tbsp Worcestershire sauce
  • 3 tsp hot sauce (we used La Anita Chile Habanero Sauce)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ cup whiskey or bourbon
  • RIBS:
  • 4 racks of baby back pork ribs
  • Dry rub (or Creole Seasoning, see our recipe above)


  1. BBQ SAUCE: Place all ingredients in a saucepan on medium heat, stir and bring to a boil
  2. Reduce heat to low and simmer for 45 minutes so that the sauce thickens
  3. Adjust the seasoning, stir and set aside
  4. RIBS: Remove the membrane off the ribs
  5. Rub in the dry rub (or creole seasoning) on both sides of the ribs
  6. Completely envelop the ribs in aluminum foil, place on baking sheet, and bake at 225 F for 3 ½ hours
  7. Remove the ribs from the aluminum foil, reserve the juice in a small bowl
  8. BBQ the ribs for 5 minutes on each side, brushing regularly with the reserved juice
  9. At this point either lather the ribs in BBQ sauce while they’re on the grill, and cook them on high to caramelize the sauce, OR take them off the grill, lather the ribs in BBQ sauce and broil them in the oven until the BBQ sauce has caramelized
  10. NOTE: You’ll have leftover BBQ sauce and Creole Seasoning

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