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Flavorful Bourbon Brown Sugar Baby Back Ribs Recipe with Smoky Peach Glaze for Perfect Summer BBQ

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Tender baby back ribs caramelized with bourbon and brown sugar, finished with a smoky peach glaze for a sweet, smoky, and slightly boozy flavor perfect for summer BBQs.

Ingredients

Scale
  • 2 racks baby back ribs (4–5 pounds / 1.8–2.3 kg), trimmed of excess fat
  • 1/4 cup bourbon (60 ml)
  • 1/2 cup packed dark brown sugar (100 g)
  • 1 tablespoon smoked paprika (15 g)
  • 1 teaspoon garlic powder (5 g)
  • 1 teaspoon onion powder (5 g)
  • Salt and freshly ground black pepper to taste
  • 3 medium fresh peaches, peeled and diced (or 1 cup peach preserves)
  • 2 tablespoons apple cider vinegar (30 ml)
  • 2 tablespoons honey (30 ml)
  • 1/2 teaspoon chipotle powder (2.5 g), optional
  • 2 tablespoons unsalted butter (28 g)

Instructions

  1. Remove the membrane from the back of the ribs by sliding a knife under and pulling it off. Pat ribs dry with paper towels. (10 minutes)
  2. In a bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub this evenly over both sides of the ribs, pressing gently so it adheres well. (5 minutes)
  3. Place the ribs in a shallow dish or baking sheet and drizzle bourbon over them. Let sit for 30 minutes at room temperature, turning once to coat both sides. (30 minutes)
  4. Preheat grill to medium heat (around 300°F/150°C) or oven to 300°F (150°C). (10 minutes)
  5. Wrap ribs tightly in aluminum foil and place on grill or in oven. Cook for 2 to 2.5 hours until meat is tender and pulling away from the bone. Use a meat thermometer to check for an internal temperature of about 190°F (88°C) if desired. (2-2.5 hours)
  6. While ribs cook, combine diced peaches, apple cider vinegar, honey, butter, and chipotle powder in a saucepan over medium heat. Simmer for about 15-20 minutes, stirring occasionally, until peaches break down and glaze thickens. Use an immersion blender or mash slightly for smoother texture if preferred. (20 minutes)
  7. Once ribs are tender, carefully unwrap and brush the smoky peach glaze generously over the ribs. Place ribs back on the grill or under the broiler for 5-7 minutes to caramelize the glaze, watching closely to avoid burning. (7 minutes)
  8. Let ribs rest for 5 minutes before slicing between bones. Serve with extra glaze on the side. (5 minutes)

Notes

Remove the membrane for tender ribs. Cook low and slow wrapped in foil to keep ribs moist. If glaze thickens too much, thin with water or apple juice. Keep a spray bottle handy when broiling to control flare-ups. Glaze can be made up to two days ahead and reheated gently. Substitute bourbon with whiskey or dark rum if desired. For dairy-free, substitute butter with coconut oil. Use canned peaches or preserves if fresh peaches are unavailable, adjusting honey accordingly.

Nutrition

Keywords: bourbon ribs, baby back ribs, brown sugar ribs, smoky peach glaze, summer BBQ, grilled ribs, barbecue ribs, smoky ribs, peach glaze, bourbon barbecue sauce

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