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Best Bourbon Peach Glazed BBQ Baby Back Ribs (Easy Recipe)

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Smoky, sweet, and a little bit boozy, these bourbon peach glazed baby back ribs are the ultimate crowd-pleaser. With a foolproof method and simple ingredients, you can create a show-stopping dish that brings people to the table before you even call them.

Ingredients

Scale
  • 2 racks baby back ribs (about 4–5 lbs 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
  • 1/2 cup bourbon
  • 1/4 cup apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cinnamon

Instructions

  1. Remove the thin membrane from the back of each rack. Pat the ribs dry with paper towels.
  2. In a small bowl, mix the brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne. Rub the spice mixture all over both racks. Let sit at room temperature for 30 minutes or refrigerate overnight.
  3. In a small saucepan over medium heat, combine the peach preserves, bourbon, apple cider vinegar, brown sugar, Dijon mustard, Worcestershire sauce, smoked paprika, and cinnamon. Whisk until smooth and bring to a gentle simmer. Reduce heat to low and simmer for 8-10 minutes until thickened. Remove from heat and set aside.
  4. Preheat grill to 225°F (107°C) for indirect cooking. Place ribs bone-side down on the cooler side. Close lid and cook for 1 hour.
  5. After 1 hour, wrap each rack tightly in aluminum foil with a splash of apple juice or water. Return to grill and cook for another 1 to 1.5 hours until tender (internal temperature 195-203°F / 90-95°C).
  6. Remove ribs from foil. Brush a generous layer of glaze on both sides. Move ribs to direct heat side of grill. Cook for 5-7 minutes per side, basting with more glaze every 2 minutes, until sticky and slightly charred.
  7. Remove from grill and let rest for 10 minutes before slicing.

Notes

Low and slow is non-negotiable. Don’t skip membrane removal. Watch the glaze during the final sear to prevent burning. Let ribs rest for 10 minutes before slicing. Double the glaze if hosting and serve extra on the side.

Nutrition

Keywords: bourbon peach ribs, baby back ribs, BBQ ribs, peach glazed ribs, grilled ribs, easy rib recipe

Find it online: https://fizzlefork.com/best-bourbon-peach-glazed-bbq-baby-back-ribs-easy-recipe/