Print

Best Sticky Bourbon Peach Glazed Baby Back Ribs

sticky bourbon peach glazed baby back ribs - featured image
Print Recipe

Sticky-sweet bourbon peach glazed baby back ribs with a perfect balance of sweet, tangy, and smoky flavors. Tender, fall-apart meat with a glossy caramelized coating.

Ingredients

Scale
  • 2 full racks baby back ribs (about 4–5 pounds total)
  • 3 large or 4 medium ripe peaches
  • 1/2 cup bourbon (e.g., Buffalo Trace or Four Roses)
  • 1/2 cup packed brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 3 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 2 teaspoons smoked paprika
  • Salt and black pepper to taste
  • 1/2 teaspoon cayenne pepper (optional)
  • For the dry rub: 2 tablespoons brown sugar, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, 1/2 teaspoon black pepper

Instructions

  1. Preheat oven to 300°F (150°C). Remove the thin membrane from the back of each rib rack.
  2. Make the dry rub: combine 2 tablespoons brown sugar, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Pat ribs dry, rub mixture all over both racks. Let sit for 15 minutes.
  3. Make the bourbon peach glaze: peel and pit peaches, mash in a bowl. Transfer to a small saucepan. Add bourbon, brown sugar, apple cider vinegar, Worcestershire sauce, minced garlic, Dijon mustard, smoked paprika, and cayenne (if using). Bring to a simmer over medium heat, then reduce to low and cook for 15-20 minutes, stirring occasionally, until thickened. Remove from heat and let cool.
  4. Place ribs on a wire rack set inside a baking sheet. Pour about 1 cup of water into the bottom of the pan. Cover tightly with aluminum foil. Bake for 2 hours.
  5. Remove foil carefully. Brush a generous layer of glaze over the ribs. Return to oven, uncovered, and bake for another 30 minutes, brushing with more glaze every 10 minutes. Internal temperature should reach 190-200°F (88-93°C).
  6. Optional: finish on a hot grill for 2-3 minutes per side for extra char.
  7. Let ribs rest for 10 minutes before cutting between the bones. Serve with extra glaze on the side.

Notes

Don’t skip removing the membrane for tenderness. Low and slow cooking at 300°F is key. Watch the glaze closely as it can burn quickly. Let ribs rest before cutting. Can be made a day ahead: cook first 2 hours, cool, wrap, refrigerate, then glaze and finish when ready.

Nutrition

Keywords: baby back ribs, bourbon peach glaze, sticky ribs, grilled ribs, summer recipe, barbecue

Find it online: https://flurpchef.com/best-sticky-bourbon-peach-glazed-baby-back-ribs/