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Best Sticky Bourbon Peach BBQ Ribs for Summer

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These sticky bourbon peach BBQ ribs are everything you want from summer cooking. They’re messy in the best way, with a sticky-sweet glaze that caramelizes over the heat, and the bourbon adds a warm, oaky depth that cuts through the richness of the pork.

Ingredients

Scale
  • 2 racks baby back ribs (about 4–5 pounds total)
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 cup peach preserves
  • 1/4 cup bourbon
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger
  • 2 ripe peaches, sliced
  • 1 tablespoon butter
  • 1 tablespoon brown sugar

Instructions

  1. Prep the Ribs: Remove the thin membrane from the back of each rib rack. 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. Rub this mixture all over both racks. Let the ribs sit at room temperature for 30 minutes.
  3. Prepare the Glaze: In a small saucepan, combine the peach preserves, bourbon, apple cider vinegar, soy sauce, Dijon mustard, minced garlic, and grated ginger. Bring to a simmer over medium heat, stirring occasionally. Let it bubble gently for 5-7 minutes until it thickens slightly. Remove from heat and set aside.
  4. Set Up the Grill for Indirect Heat: If using a charcoal grill, bank the coals to one side. For gas, light only one burner and leave the others off. Aim for a grill temperature around 275°F to 300°F. Place a drip pan filled with water on the cool side.
  5. Cook the Ribs Low and Slow: Place the ribs bone-side down on the cool side of the grill, away from direct heat. Cover and cook for 1.5 hours, maintaining the temperature around 275°F.
  6. Wrap in Foil: After 1.5 hours, remove the ribs and place each rack on a large sheet of heavy-duty foil. Brush a thin layer of the glaze over the meat side, then wrap tightly. Return the foil packets to the grill, still on the cool side, and cook for another 1 hour.
  7. Caramelize the Peaches: While the ribs are wrapped, melt the butter in a small skillet over medium-high heat. Add the peach slices and sprinkle with brown sugar. Cook for 2-3 minutes per side until golden and caramelized. Set aside.
  8. Final Glaze and Sear: Carefully unwrap the foil packets. Brush the ribs generously with the remaining glaze. Move them to the direct heat side of the grill and cook for 3-4 minutes per side, watching closely so the sugar doesn’t burn.
  9. Rest and Serve: Remove the ribs from the grill and let them rest for 10 minutes. Slice between the bones, arrange on a platter, and top with the caramelized peaches. Serve with extra glaze on the side.

Notes

For best results, let the ribs sit with the dry rub overnight in the fridge. Don’t skip the foil wrap—it creates a steamy environment that breaks down connective tissue. Watch the glaze carefully during the final sear to prevent burning. If you don’t have a grill, cook in a 275°F oven for 2.5 hours, then broil for 2-3 minutes per side.

Nutrition

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

Find it online: https://oracooks.com/best-sticky-bourbon-peach-bbq-ribs-for-summer/