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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 a happy accident turned into a summer classic. Sweet, smoky, and impossibly tender, they’re perfect for backyard gatherings and guaranteed to impress.

Ingredients

Scale
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, freshly cracked
  • ½ teaspoon cayenne pepper (optional)
  • 3 ripe peaches, pitted and roughly chopped
  • ½ cup bourbon
  • ½ cup ketchup
  • ¼ cup apple cider vinegar
  • ¼ cup brown sugar, packed
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Pinch of salt
  • 2 racks baby back ribs (about 4–5 pounds total), membrane removed
  • ½ cup apple juice
  • 2 tablespoons butter, sliced into small pats (optional)

Instructions

  1. Prep the Ribs: Remove the thin membrane from the back of each rib rack. Pat the ribs dry with paper towels.
  2. Apply the Dry Rub: Mix all dry rub ingredients together. Sprinkle generously over both sides of the ribs, patting to adhere. Wrap in plastic wrap and refrigerate for at least 1 hour, or up to overnight.
  3. Make the Glaze: Combine chopped peaches, bourbon, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, and a pinch of salt in a small saucepan. Bring to a simmer over medium heat, then reduce to low and cook for 15-20 minutes until peaches are soft and mixture thickens slightly. Let cool for 5 minutes, then puree until smooth. Set aside half for serving.
  4. Set Up the Grill for Indirect Heat: Arrange coals on one side of the grill (or light only one burner on a gas grill) to maintain 250°F (120°C). Place a drip pan filled with water on the cool side.
  5. First Smoke (2 hours): Place ribs, meat side up, on the cool side of the grill. Close the lid and smoke undisturbed for 2 hours.
  6. The Foil Wrap (1.5 hours): Lay out two large sheets of heavy-duty aluminum foil. Place one rack on each sheet. Pour ¼ cup apple juice over each rack and dot with butter if using. Wrap tightly and return to the grill (cool side) for 1.5 hours.
  7. Glaze & Finish (30 minutes): Unwrap ribs and discard foil. Brush generously with reserved glaze on both sides. Return to grill over indirect heat for 20-30 minutes, brushing with more glaze every 10 minutes, until sticky and caramelized. For extra char, move over direct heat for 2-3 minutes.
  8. Rest & Serve: Remove ribs from grill and let rest for 10 minutes. Slice between bones, pile on a platter, and serve with reserved glaze on the side.

Notes

Remove the membrane for best tenderness. Reserve some glaze before basting to avoid contamination. Use ripe peaches for natural sweetness. Bourbon should be mid-range with vanilla and oak notes. For oven-baked version, bake wrapped at 300°F for 2.5 hours, then broil with glaze.

Nutrition

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

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