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Best Sticky Bourbon Peach BBQ Glazed Ribs Recipe

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Sweet, smoky, and sticky baby back ribs glazed with a homemade bourbon peach sauce. This accidental masterpiece turns simple ingredients into the best ribs of your life.

Ingredients

Scale
  • 2 racks baby back ribs (about 4–5 pounds total), membrane removed
  • 2 tablespoons yellow mustard
  • 1/4 cup brown sugar (light or dark)
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • 3 ripe peaches, peeled and chopped (about 1 1/2 cups)
  • 1/2 cup bourbon (e.g., Buffalo Trace or Maker’s Mark)
  • 1/4 cup brown sugar
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons unsalted butter
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • Fresh chopped parsley or cilantro (optional, for garnish)
  • Grilled peach slices (optional, for garnish)
  • Extra bourbon glaze drizzle (optional, for garnish)

Instructions

  1. Prepare the Ribs: Remove the thin membrane from the back of each rack. Slide a butter knife under the membrane at one end, grab it with a paper towel, and pull it off. Pat the ribs dry with paper towels.
  2. Make the Dry Rub: In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using). Rub the yellow mustard all over the ribs, then sprinkle the dry rub generously on both sides, pressing it in. Let the ribs sit at room temperature for 20-30 minutes while you preheat the grill.
  3. Preheat the Grill: Set your grill to 275-300°F for indirect heat. For a charcoal grill, set up coals on one side and place ribs on the other. For a gas grill, light only half the burners.
  4. Start Cooking the Ribs: Place the ribs on the cooler side of the grill, bone side down. Close the lid and cook for 1.5 hours without opening the lid too often.
  5. Wrap the Ribs: After 1.5 hours, remove the ribs and place each rack on a large piece of heavy-duty aluminum foil. Sprinkle a little brown sugar and a few pats of butter on each rack, then wrap tightly. Return the wrapped ribs to the grill and cook for another 1-1.5 hours, until the meat is tender and pulling away from the bones.
  6. Make the Bourbon Peach Glaze: While the ribs cook, combine the chopped peaches, bourbon, brown sugar, apple cider vinegar, butter, Worcestershire sauce, smoked paprika, and salt in a saucepan over medium heat. Bring to a simmer, then reduce heat to low. Cook for 15-20 minutes, stirring occasionally, until the peaches break down and the glaze thickens. Use a potato masher or spoon to smash any remaining peach chunks. Remove from heat and set aside.
  7. Glaze and Finish: Once the ribs are tender, carefully unwrap them. Brush the glaze generously on both sides. Place the ribs back on the grill over direct heat and cook for 5-7 minutes per side, until the glaze is sticky and caramelized.
  8. Rest and Serve: Remove the ribs from the grill and let them rest for 10 minutes. Slice between the bones, drizzle with any remaining glaze, and garnish with fresh parsley or grilled peach slices if desired.

Notes

Don’t skip removing the membrane—it makes ribs tough. Keep the grill at 275-300°F for tender meat. Watch the glaze closely when caramelizing to prevent burning. The glaze can be made up to 3 days ahead and stored in the refrigerator.

Nutrition

Keywords: sticky bourbon peach BBQ glazed ribs, baby back ribs, bourbon peach glaze, grilled ribs, summer grilling, barbecue ribs

Find it online: https://platebelle.com/best-sticky-bourbon-peach-bbq-glazed-ribs-recipe/