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Savory Brown Sugar Bourbon Glazed Ribs Recipe with Easy Peach BBQ Sauce

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Tender baby back ribs glazed with a sweet and smoky brown sugar bourbon sauce, paired with a fresh and tangy peach BBQ sauce. Perfect for a flavorful and comforting BBQ meal.

Ingredients

Scale
  • 2 racks baby back ribs (about 3–4 pounds / 1.4–1.8 kg), trimmed
  • 1/2 cup brown sugar (light or dark, packed)
  • 1/4 cup bourbon whiskey
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground black pepper
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Pinch of cayenne pepper (optional)
  • 1 1/2 cups fresh peaches, peeled and chopped (or canned peaches, drained)
  • 1/2 cup ketchup
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 2 tablespoons bourbon
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Remove the silver skin from the back of the ribs by sliding a knife underneath and pulling it off. Pat ribs dry with paper towels.
  2. In a small bowl, combine brown sugar, smoked paprika, black pepper, salt, garlic powder, onion powder, and cayenne pepper if using. Rub this mixture all over both sides of the ribs.
  3. In a separate bowl, mix bourbon with about half of the brown sugar. Brush this mixture generously over the ribs, reserving some glaze for basting later. Let ribs rest for at least 30 minutes, up to 2 hours in the fridge.
  4. Combine peaches, ketchup, apple cider vinegar, brown sugar, bourbon, Worcestershire sauce, smoked paprika, and garlic powder in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally. Cook for 15-20 minutes until thickened.
  5. Use an immersion blender or regular blender to puree the sauce until smooth. Season with salt and pepper to taste. Set aside.
  6. Preheat oven to 275°F (135°C). Place ribs on a foil-lined baking sheet or roasting pan, meat side up. Cover tightly with foil. Bake for 2.5 to 3 hours until meat is tender and pulling away from bones.
  7. Remove ribs from oven and increase heat to 425°F (220°C). Brush ribs with reserved bourbon glaze and peach BBQ sauce. Return to oven uncovered for 10-15 minutes to caramelize glaze, watching closely to avoid burning.
  8. Optional: Finish ribs on a hot grill for 5-7 minutes each side, basting with peach BBQ sauce for extra smoky char.
  9. Let ribs rest 5 minutes before slicing between bones. Serve with extra peach BBQ sauce on the side.

Notes

Remove silver skin from ribs for better glaze absorption. Use a meat thermometer to check for internal temperature of 190-203°F for tender ribs. Watch caramelization closely during glazing to avoid burning. Sauce can be made up to 3 days ahead and reheated gently. For gluten-free, verify Worcestershire sauce and ketchup brands. Bourbon can be substituted with apple juice or extra apple cider vinegar if desired.

Nutrition

Keywords: ribs, bourbon glazed ribs, peach BBQ sauce, brown sugar ribs, BBQ ribs, grilled ribs, oven baked ribs, peach sauce, smoky ribs

Find it online: https://tastytuck.com/savory-brown-sugar-bourbon-glazed-ribs-recipe-with-easy-peach-bbq-sauce/