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Dynamite Bourbon Ribs

Dynamite Bourbon Ribs

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Perri Pender

These are best cooked on the grill, but you can remove them from the marinade and bake them in the oven at 350 degrees. This marinade is excellent on prime rib, fish or chicken. Serve with a crispy salad and garlic cheese potatoes for a great dinner!

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 659 kcal
  • 33%
  • Fat:
  • 26.9 g
  • 41%
  • Carbs:
  • 40.3g
  • 13%
  • Protein:
  • 46.2 g
  • 92%
  • Cholesterol:
  • 168 mg
  • 56%
  • Sodium:
  • 1570 mg
  • 63%

Based on a 2,000 calorie diet


  1. Process brown sugar, bourbon, soy sauce, and garlic in a food processor or blender to mince garlic with other ingredients. Pour over ribs, and marinate for several hours in the refrigerator.
  2. Preheat an outdoor grill for medium heat, and lightly oil grate.
  3. Place ribs on grate, and cover. Cook for 45 minutes to 1 hour depending on thickness of your ribs. When finished, the internal temperature of the ribs should be 160 degrees F (70 degrees C) when taken with a meat thermometer.
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I browned the ribs after marinading and then threw the whole mess...ribs and marinade in a crock pot. It was fabulous and received many many compliments and requests for the recipe.


Yum! This was such a nice change from the typical ketchupy bbq ribs. The only change I made was in cooking method, because I don't have an outdoor grill. I put the ribs in a dish, poured the remaining marinade over them, covered them and baked at 350 for 1 hour. They were fall off the bone tender. Thanks for the recipe!


FYI- Jack Daniels isn't a bourbon. It's a Tennessee sipping whiskey. I suggest either Jim Beam or Maker's Mark. Both are fine choices.