Bourbon BBQ Glazed Sweet Corn (Printable Version)

Slow-cooked pork ribs with bourbon glaze served with crispy sweet corn fries, rich in Southern flavors.

# What You Need:

→ Pork Ribs

01 - 2 racks pork baby back ribs (approximately 4.4 lb)
02 - 2 tablespoons brown sugar
03 - 1 tablespoon smoked paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon ground black pepper
07 - 1 teaspoon salt

→ Bourbon BBQ Sauce

08 - 1 cup ketchup
09 - 1/2 cup bourbon whiskey
10 - 1/4 cup apple cider vinegar
11 - 1/4 cup brown sugar
12 - 2 tablespoons Worcestershire sauce
13 - 2 tablespoons molasses or honey
14 - 1 tablespoon Dijon mustard
15 - 1 teaspoon smoked paprika
16 - 1/2 teaspoon cayenne pepper (optional)
17 - 2 cloves garlic, minced
18 - Salt and pepper, to taste

→ Sweet Corn Fries

19 - 2 cups fresh or frozen sweet corn kernels
20 - 1 cup cornmeal
21 - 1/2 cup all-purpose flour
22 - 1/2 teaspoon baking powder
23 - 1/2 teaspoon salt
24 - 1/2 teaspoon smoked paprika
25 - 2 large eggs
26 - 1/2 cup milk
27 - Vegetable oil, for frying

# How to Make It:

01 - Set oven to 300°F (150°C) and allow to fully preheat.
02 - Remove the membrane from the underside of the ribs and pat dry with paper towels. In a mixing bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and salt. Thoroughly coat both sides of the ribs with the rub mixture.
03 - Wrap the prepared ribs tightly in aluminum foil and place them on a baking sheet. Bake for 2 hours until the meat is tender.
04 - In a saucepan, combine ketchup, bourbon, apple cider vinegar, brown sugar, Worcestershire sauce, molasses or honey, Dijon mustard, smoked paprika, cayenne (if using), and minced garlic. Heat over medium, stirring regularly, and bring to a gentle simmer. Cook for 15 to 20 minutes until the sauce is thickened. Season to taste with salt and pepper.
05 - In a food processor, pulse sweet corn kernels until coarsely chopped. In a separate bowl, mix cornmeal, flour, baking powder, salt, and smoked paprika. In another bowl, beat eggs with milk. Combine the chopped corn and egg mixture with the dry ingredients and stir until a thick batter forms.
06 - Heat 1-inch (about 2–3 cm) vegetable oil in a deep skillet or fryer to 350°F (175°C). Drop spoonfuls of batter into hot oil and fry for 2 to 3 minutes per side, or until golden brown and crisp. Drain on paper towels.
07 - Remove ribs from oven and carefully unwrap the foil. Brush ribs generously with bourbon BBQ sauce. Increase oven temperature to 425°F (220°C) or set broiler to high. Return ribs uncovered to oven for 10 to 15 minutes, or until the glaze is caramelized and sticky.
08 - Slice ribs between the bones. Serve with additional bourbon BBQ sauce and sweet corn fries on the side.

# Expert Advice:

01 -
  • Full-on Southern comfort in every bite
  • Perfect balance of sweet smoky tangy and a kick of spice if you want it
  • Works great for weekend feasts or laid-back gatherings
  • Crowd-pleasing pairing of classic ribs and playful sweet corn fries
02 -
  • Rich in protein and full of balanced flavors
  • Bourbon sauce caramelizes into a sticky finger-licking glaze
  • Great for meal prepping sauce and fries can both be made ahead
03 -
  • Use a sharp knife to remove rib membranes for best texture
  • Let your sauce thicken in the pan longer for a more luxurious glaze
  • Fry the corn fries in small batches so the oil temperature stays steady

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