Bourbon Rib Glaze

Bourbon Rib Glaze

Bourbon Rib Glaze 6

Bourbon rib glaze is a sweet and tangy BBQ sauce that will amplify the flavor of any rack of ribs. The bourbon adds a unique complexity that works well with pork or any other smoked meat.  

It’s super easy to make, and once you try it, you’ll never go back to that store bought pre-made stuff you used to like.


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Here’s our cast of characters. For the bourbon, use whatever strikes your fancy. My personal favorite is Maker’s Mark. Just remember to never use a bourbon that you wouldn’t drink. And make sure you sample it before you start cooking.   

I normally would just throw all of the ingredients in the pan. Here I’ve set it up so you can see everything all measured out. Looks almost professional.

Use a whisk while you heat up the pan and bring it to a boil. Then reduce the heat to low and let it simmer.

After simmering for about 20 minutes, the sauce will thicken, the bite from the bourbon will mellow, and you’ve just made a batch of the best rib glaze you’re ever going to eat.   

Fun Fact: Bourbon whiskey is an American whiskey that must be produced in the US (mostly in Tennessee and Kentucky) from at least 51% corn and aged in a new barrel made from charred oak.

You can use this sauce on any smoked pork or chicken, but it really shines on a rack of ribs. Click here to check out my 2-1-1 Baby Back Ribs Recipe.

Bourbon Rib Glaze

Bourbon Rib Glaze

This sweetand tangy bourbon rib glaze will amplify the flavor of any rack of ribs.
Prep Time5 mins
Cook Time20 mins
Course: Sauces and Condiments
Cuisine: American, BBQ, Southern
Keyword: Barbeque, Rib Glaze, Sauce
Servings: 6


  • 3/4 cup Maker's Mark Bourbon Whiskey
  • 1 cup ketchup
  • 1/2 cup brown sugar
  • 1/4 cup white vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon Worcestershire sauce
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon black pepper


  • Combine bourbon, ketchup, brown sugar, vinegar, lemon juice, Worcestershire, garlic and pepper in a saucepan.
  • Bring to a boil. Reduce heat to low and simmer for 20 minutes.
  • Store in refrigerator for up to one week.

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