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Sweet & Savory Sticky Bourbon Peach BBQ Ribs

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These sticky bourbon peach BBQ ribs are sweet, smoky, and have just enough bourbon warmth to keep things interesting. A simple glaze applied at the end creates a gorgeous caramelized crust with bright peach flavor.

Ingredients

Scale
  • 2 tablespoons brown sugar (light or dark)
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 cup peach preserves or jam
  • 1/4 cup bourbon
  • 2 tablespoons ketchup
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 2 racks baby back ribs (about 4–5 pounds total)
  • 1/2 cup apple juice or cider

Instructions

  1. Preheat your oven to 300°F (150°C). Line a large baking sheet with foil and place a wire rack on top.
  2. Remove the membrane from the back of the ribs by sliding a butter knife under the silvery skin, then pulling it off with a paper towel.
  3. Pat the ribs dry with paper towels.
  4. Mix the dry rub ingredients (brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne) in a small bowl. Sprinkle generously over both sides of the ribs and pat in. Let sit at room temperature for 15-20 minutes.
  5. Place the ribs on the wire rack, meat side up. Pour the apple juice into the bottom of the pan (not over the ribs). Cover the pan tightly with foil.
  6. Bake for 1 hour and 45 minutes, until fork-tender but not falling apart.
  7. While the ribs bake, make the glaze: Combine peach preserves, bourbon, ketchup, apple cider vinegar, Worcestershire sauce, Dijon mustard, and minced garlic in a small saucepan. Bring to a simmer over medium heat, stirring occasionally. Let bubble gently for 8-10 minutes until thickened. Remove from heat and set aside.
  8. Carefully remove the foil from the ribs. Brush the glaze generously over the top and sides. Reserve about 1/4 cup for serving.
  9. Increase the oven temperature to 425°F (220°C). Return the ribs to the oven, uncovered, for 10-15 minutes until the glaze bubbles and caramelizes.
  10. Remove from the oven and let rest for 5-10 minutes. Slice between the bones with a sharp knife. Brush with reserved glaze before serving.

Notes

Don’t rush the low-and-slow part. Pat ribs bone-dry before applying rub. Watch the glaze closely at high heat to prevent burning. Let ribs rest before slicing. Make glaze while ribs steam to save time. For a non-alcoholic version, substitute bourbon with 2 tablespoons apple juice plus 1/2 teaspoon vanilla extract.

Nutrition

Keywords: BBQ ribs, bourbon peach ribs, sticky ribs, summer ribs, oven-baked ribs, peach glaze ribs

Find it online: https://bakebelle.com/sweet-and-savory-sticky-bourbon-peach-bbq-ribs/