Bourbon BBQ Glazed Sweet Corn

Bourbon BBQ glazed ribs with sweet corn fries are the dish I pull out when I want to transport my kitchen to a Southern backyard supper—even if the weather outside says otherwise. After the slow roasting, the ribs come out meltingly tender and sticky with a sweet-hot bourbon BBQ sauce. Those golden sweet corn fries taste like sunshine, adding perfect crunch to every smoky mouthful.

I have made these ribs for family birthdays and even one chilly tailgate. The sauce alone is cause for celebration—my friends always beg for extra to take home.

Ingredients

• Pork ribs: Choose meat with good marbling for juicy results Look for racks trimmed well by the butcher
• Brown sugar: Adds deep caramel notes Make sure it is soft and fresh for best effect
• Smoked paprika: Brings smokiness and color Opt for Spanish or high-quality Hungarian
• Garlic powder and onion powder: Build savory base layers ensuring flavor penetrates beyond just the exterior
• Ground black pepper and salt: Backbone seasonings that wake up the pork and balance sweetness
• Ketchup: Forms the body of the bourbon BBQ sauce Go for unsweetened or low-sugar if preferred
• Bourbon whiskey: Delivers warmth and depth to the glaze Pick a bourbon you would actually sip
• Apple cider vinegar: Brightens and balances against sweetness Use unfiltered for fuller flavor
• Molasses or honey: Gives glossy shine and rich undertones Dark molasses means stronger flavor
• Worcestershire sauce: Layers in umami and subtle tang Always check for soy content if allergies are a concern
• Dijon mustard: Pops the sauce with gentle heat and sharpness Use smooth for seamless blending
• Cayenne pepper: Gives kick if you want spice Adjust to your comfort
• Fresh sweet corn kernels: Offer juicy bursts in the fries Use peak-season corn for extra sweetness or choose a high-quality frozen brand
• Cornmeal and all-purpose flour: Combine for ideal crispy exterior on fries Fine or medium cornmeal works best
• Baking powder: Helps fries puff up Lighten texture
• Milk and eggs: Bind fries while keeping them tender Use fresh eggs and whole milk for richness
• Vegetable oil: Neutral flavor ideal for high heat frying
• Salt and smoked paprika: Season and echo flavors from ribs

Instructions

Prepare the Ribs:

Remove the thin silver membrane from the bone side of each rack Pat ribs dry thoroughly Mix brown sugar smoked paprika garlic and onion powders black pepper and salt in a small bowl Rub generously onto every surface of the ribs pressing it in so it sticks and flavors the meat deeply

Oven-Roast Until Tender:

Wrap each rack tightly in heavy-duty aluminum foil sealing all edges to minimize moisture loss Arrange wrapped ribs on a baking sheet Place in a preheated oven at 150 degrees Celsius Bake for two hours or until a skewer meets little resistance when poked through the thickest part

Simmer the Bourbon BBQ Sauce:

Combine ketchup bourbon cider vinegar brown sugar Worcestershire sauce molasses Dijon smoked paprika cayenne and minced garlic in a saucepan Set over medium heat Stir frequently as the sauce comes to a gentle simmer Reduce heat and cook for up to 20 minutes until thick glossy and deepened in color Taste and add salt or pepper if needed Let it cool slightly so it clings when brushed

Mix and Fry the Sweet Corn Fries:

Pulse fresh or thawed corn kernels in a food processor until chunky not pureed In one bowl whisk cornmeal flour baking powder salt and smoked paprika In a second bowl beat milk and eggs Add corn and egg mixture into dry ingredients Stir until batter is thick and cohesive Pour oil into a deep skillet until at least 2 centimeters high Heat to 175 degrees Celsius Drop heaping spoonfuls of batter into oil Do not overcrowd Fry about two minutes per side flipping once Use tongs or a slotted spoon to set fried pieces onto paper towels to drain

Caramelize with Sauce:

Unwrap oven-baked ribs with care Save any liquid for extra moistness Turn oven up to 220 degrees Celsius Brush ribs generously with bourbon BBQ sauce Return uncovered to the hot oven or broiler for 10 to 15 minutes Watch closely for bubbling and caramelization but do not let sauce burn

Slice and Serve:

Once the ribs are lacquered and glistening use a sharp knife to cut them between the bones Serve ribs alongside a pile of sweet corn fries Drizzle on additional sauce for dipping and let everyone dig in

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I love using fresh sweet corn from my summer farmers market for the fries The pop and sweetness add a playful touch my kids recognize even before it hits the table They call these golden bites corn nuggets and always sneak extra while I am slicing ribs

Storage Tips

Keep leftover ribs tightly wrapped in the fridge for up to three days Reheat covered in a low oven with a splash of water or sauce to keep them juicy Fries taste best the same day but you can crisp them up in a hot oven or air fryer if needed Sauce stores well covered in the fridge for a week and also freezes beautifully

Ingredient Substitutions

Swap honey for molasses if you prefer a lighter note Use gluten free flour blend in the fries to accommodate sensitivities Chicken ribs or even jackfruit can substitute for pork but adjust seasonings to your taste No bourbon on hand Try a smoky whiskey or even skip the spirits for an alcohol free version

Serving Suggestions

These ribs are a showstopper with classic sides Coleslaw and cold lager round out the meal Or try them with a fresh green salad if you want a lighter plate Sweet pickles bread and butter pickles or peppery arugula make a nice counterpoint to all the rich flavors

Cultural and Seasonal Context

Bourbon BBQ has roots in classic Southern barbecue traditions with a Kentucky twist and a nod to backyard hospitality This recipe is peak summer food but I have often baked the ribs in winter to bring warmth and comfort when grilling is not possible Sweet corn is best in midsummer but frozen works in any season

Seasonal Adaptations

In summer use farmer market sweet corn for maximum juiciness Winter calls for frozen corn just as sweet when well sourced Finish ribs over a charcoal grill for extra smoke if warm weather allows

Success Stories

A friend made these ribs for a July Fourth block party and told me there was not a rib left even after the last guest drifted home Another reader said her children now ask for the corn fries instead of regular fries with every barbecue meal One neighbor said the recipe turned her into the family rib master

Freezer Meal Conversion

Bake and cool the rib racks fully before wrapping snugly in foil or plastic Freeze for up to two months Thaw slowly overnight before reheating and glazing with sauce Sauce and uncooked fries batter can also be portioned and frozen for quick meals

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This recipe always brings my home extra warmth whether it is a summer evening or a chilly winter night. The sweet corn fries are the golden touch that keeps everyone reaching for seconds.

Recipe FAQs

→ How do I get the ribs extra tender?

Slow-cooking the ribs at a low oven temperature in foil helps break down connective tissue, resulting in tender meat.

→ Can I use beef ribs instead of pork?

Yes, beef ribs work well—adjust cooking time as needed since they may require a bit longer to become tender.

→ What if I don't have bourbon?

You can substitute with apple juice or omit it; the sauce will still develop a rich flavor profile.

→ Are the sweet corn fries gluten-free?

No, they contain wheat flour. For a gluten-free option, replace flour with a gluten-free blend.

→ How can I add more spice to the dish?

Add a pinch of cayenne to both the sauce and fries for enhanced heat and flavor.

→ Can these ribs be finished on the grill?

Absolutely! Grilling after glazing provides extra smoky notes and a lovely char on the sauce.