I have a new and exciting rib recipe for you: Sweet and Spicy Peach Bourbon BBQ Ribs. I also make a flavorful dry rub that goes on before the sauce. No need for a marinade-these ribs turn out so good you'll be licking your fingers (and I never do that!).
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Why Bake Ribs Before Grilling?
Many people shy away from grilling ribs at home, thinking they'll turn out tough or tricky to cook. Not so! Pork ribs are naturally tender and juicy if cooked correctly. The secret? Start them low and slow in the oven before finishing on the grill.
I cook my ribs covered in the oven at 300°F for about 2 hours, then finish them over the grill for that smoky flavor. This method has never failed me and guarantees fall-off-the-bone goodness every time.
Southern Inspiration for Peach Bourbon Ribs
Ribs always remind me of summer picnics, backyard barbecues, and carefree afternoons with family and friends. For these sweet and spicy peach bourbon ribs, I drew inspiration from the bold flavors of the American South.
How to Make the Peach Bourbon BBQ Sauce
The magic of this recipe is in the sauce. I love the sweet and spicy contrast that peaches bring. Since fresh peaches can be hard to find this time of year, I use peach nectar and peach preserves. The result? A silky sauce with the perfect balance of fruity sweetness, a little heat, and a splash of bourbon for depth.
When I served these, my husband gave me a big thumbs up-they turned out incredibly tender and full of flavor. I'm already counting down the days until Memorial Day, when I can fire up the grill again and make another batch!
More Summer BBQ Recipes to Try
If you love to grill all summer long, here are more recipes you'll enjoy:
Asian-Inspired Sweet and Spicy BBQ Ribs - Succulent ribs with a zesty sweet-spicy glaze, topped with sesame seeds and green onions.
Elote: Grilled Mexican Corn - Fire-roasted corn topped with cotija cheese, chili mayo, cilantro, and spices.
📖 Recipe
Sweet and Spicy Peach Bourbon BBQ Ribs
Ingredients
Dry rub
- 2 teaspoon Kosher salt
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- ¼ teaspoon thyme
- ¼ teaspoon allspice
BBQ Sauce
- 1 tablespoon butter
- 1 onion small, diced
- 1 ¼ cup peach nectar
- 3 tablespoon peach preserves
- ¼ cup apple cider vinegar
- ¼ teaspoon cayenne pepper
- 2 tablespoon ketchup
- 2 tablespoon brown sugar
- 2 tablespoon bourbon
- ¼ teaspoon allspice
Instructions
To make the dry rub:
- Place all dry rub ingredients in a bowl and stir until they are well blended.
To make the sauce:
- In a saucepan, melt butter, add in the onion, and cook until translucent.
- Place peach nectar, jam, and apple cider vinegar in a food processor and blend until smooth
- Place the remaining ingredients to the food processor and blend for an additional minute.
- Pour back into the saucepan and reduce by about ⅓. If you like your sauce a bit thicker, take ⅓ cup of the sauce, add 1 tablespoon of cornstarch and whisk together into a roux.
- Pour the roux back into the saucepan. Whisk until the sauce is thickened. Reserve one cup of the sauce.
To make the ribs:
- Place ribs of top of the foil, and pat them down with the dry rub, then pour the unreserved portion of the peach jam/juice mixture over the dry rub.
- Cover tightly with the aluminum foil and place in a glass dish. Refrigerate for about 4 hours.
- Preheat oven to 300'F. Remove ribs from the refrigerator and let then come to room temperature.
- Place the foil package containing the ribs on a baking sheet with sides and cook for about two hours.
- Light the grill and let it get to a temperature of about 400'F.
- Brush ribs on both sides with the sauce before grilling. Grill the ribs for about 4-5 minutes on each side over indirect heat.
- Transfer ribs to a platter, and cover them with foil. Allow them to rest for about 5 minutes.
- Cut and serve with the reserved bbq sauce.
tannymode says
Can’t wait for summer each and every time I remember some of the fun activities that takes place, and this delicacy is exactly one of those fun moments.