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Best Sticky Bourbon Peach BBQ Baby Back Ribs Recipe

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These Sticky Bourbon Peach BBQ Baby Back Ribs are incredibly tender with a perfectly balanced sweet, smoky, and boozy glaze. They’re an impressive yet approachable dish that will make everyone stop talking at the table.

Ingredients

Scale
  • 2 racks baby back ribs (about 4–5 lbs total)
  • 2 tablespoons brown sugar (packed)
  • 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
  • 1/2 cup bourbon
  • 1/4 cup apple cider vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/4 cup bourbon (for final baste)
  • 2 peaches, sliced

Instructions

  1. Preheat oven to 300°F (150°C). Remove the membrane from the back of the ribs. Pat ribs dry with paper towels.
  2. In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne. Rub mixture all over both racks of ribs. Let sit at room temperature for 30 minutes.
  3. In a small saucepan, combine peach preserves, 1/2 cup bourbon, apple cider vinegar, soy sauce, Dijon mustard, minced garlic, and red pepper flakes. Bring to a simmer over medium heat, stirring occasionally. Let bubble gently for 5-7 minutes until thickened slightly. Set aside to cool.
  4. Place ribs on a large piece of heavy-duty aluminum foil. Pour about 1/4 cup water into the bottom of the foil. Wrap ribs tightly in foil, creating a sealed packet. Place on a baking sheet. Bake for 2 to 2.5 hours, until meat is tender and has pulled back from bones by about 1/4 inch (internal temperature 200-205°F / 93-96°C).
  5. About 15 minutes before ribs are done, preheat grill to medium-high heat (375-400°F / 190-200°C). Carefully remove ribs from foil packet. Reserve juices. Brush ribs generously with glaze on all sides.
  6. Place glazed ribs on hot grill, meat-side down. Grill for 3-5 minutes per side, basting with more glaze every time you flip, until glaze is caramelized and slightly charred. In the last minute, brush ribs with remaining 1/4 cup bourbon.
  7. While ribs rest, grill sliced peaches for 1-2 minutes per side until grill marks appear.
  8. Remove ribs from grill and let rest for 5-10 minutes. Slice between bones, arrange on platter, top with grilled peach slices, and drizzle with any remaining glaze.

Notes

Don’t skip removing the membrane from the ribs—it ensures tender texture. Watch the grill closely as the sugar in the glaze can burn quickly. Apply glaze in thin layers for a beautiful sticky crust. Reserve the juices from the foil packet for extra flavor. For a grill-only method, cook ribs over indirect heat at 250-275°F for 3-4 hours, wrapping in foil for the last 2 hours.

Nutrition

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

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