Peach Bourbon Baby Back Ribs

Peach Bourbon Baby Back Ribs

Peach Bourbon Baby Back Ribs are all about ease and taste. They are packed with the lively flavors of cumin, brown sugar, chili powder, smoky paprika, red pepper, barbecue sauce & peach bourbon. Hello deliciousness!

Peach Bourbon Baby Back Ribs are made in a few easy steps: mix together spices, rub the ribs with said spices, let ribs tenderize in the fridge a couple of hours, bake said ribs, caramelize sauce onto the cooked ribs. Ta-da!!

The BEST RIBS, EVER! Perfectly seasoned, (almost) fall-off-the-bone, tender ribs – baked, then grilled with peach bourbon barbecue sauce.

 

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INGREDIENTS:



For the Spice Rub:
1½ cups dark brown sugar
¼ cup kosher salt
1 tablespoon ground cumin
1 tablespoon smoked paprika
½ teaspoon red pepper flakes
2 tablespoons chili powder
1 teaspoon freshly ground coarse black pepper
Opt. – 1 teaspoon garlic powder

For the Sauce:
6 pounds baby back pork ribs (probably 2 slabs)
⅓-1/2 cup peach bourbon – I use Evan Williams Peach Bourbon Whiskey *see note if wanting non-alcoholic ribs
½ cup favorite barbecue sauce – I use Blue’s Hog Original Barbecue Sauce
2 tablespoons cider vinegar

 

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INSTRUCTIONS:


  • Step 1

Cover a baking sheet with aluminum foil.

  • Step 2

In a small bowl, whisk together all spice rub ingredients.

  • Step 3

Remove the thin membrane from the bony side of the ribs. Here is a useful tutorial by Weber.

  • Step 4

Place each slab of ribs on the foil-lined baking sheet. Sprinkle each side of the ribs with spice rub and firmly press the rub into the ribs. Cover ribs with foil and refrigerate 2 hours or overnight.

  • Step 5

One hour before cooking the ribs, remove them from the fridge to let stand at room temperature.
When ready to cook, preheat oven to 300F.

  • Step 6

When ready to cook, preheat oven to 300F.

  • Step 7

Keep ribs tightly covered with foil and bake 3 hours.

  • Step 8

Remove ribs, but don’t open the foil. Allow ribs to rest 30-60 minutes.

  • Step 9

While ribs rest, prepare the grill and mix the sauce.

  • Step 10

For the sauce, whisk together barbecue sauce, peach bourbon and cider vinegar.

  • Step 11

When coals are ready, dab or mop the ribs with the sauce and place ribs over the hot coals for 3-5 minutes per side (depending on the heat of the grill) just until ribs are heated through and sauce is lightly charred.

  • Step 12

Cut into smaller serving portions, 3-6 ribs per person.

  • Step 13

Transfer the ribs to a serving platter. Cut into smaller serving portions, 3-6 ribs per person.

 

NOTES
*To make non-alcoholic: substitute peach juice or peach nectar for the bourbon.
**Make-Ahead: The ribs can be oven cooked up to 2 days prior to serving. When ready to serve, remove from fridge 15 minutes before grilling then grill as directed.
***To Freeze: These ribs freeze beautifully. Two ways: 1. Wrap the baked ribs with plastic wrap and a double layer of foil, and place them in Ziploc freezer bags. When ready to serve, thaw the ribs overnight in the fridge, remove the wrapping and grill as directed.
Wrap the ribs after grilling (and cooling) in plastic wrap and 2 layers of foil, and place in Ziploc Freezer bags. When ready to serve, either thaw in the fridge overnight or cook from frozen. Remove the plastic wrap, rewrap in foil and cook at 350 until thoroughly heated.



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Note: Peach Bourbon Baby Back Ribs can be made without liquor. I haven’t made them this way, but I’m sure substituting peach nectar, peach juice, apple juice or cider for the peach bourbon would work out just fine.

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