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Best Sticky Bourbon Peach Glazed Ribs: Easy BBQ Recipe

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These sticky bourbon peach glazed ribs are sweet, smoky, and finger-licking good. Perfect for beginners and impressive enough for entertaining, they combine a warm bourbon-peach glaze with tender, fall-off-the-bone pork.

Ingredients

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  • 2 tablespoons brown sugar (light or dark)
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly cracked
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 cup peach preserves (with visible fruit chunks)
  • 1/4 cup bourbon (e.g., Bulleit or Maker’s Mark)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon smoked paprika
  • 2 racks baby back ribs (about 4–5 pounds total)
  • 1/2 cup apple juice (for spritzing)

Instructions

  1. Remove the membrane: Flip the ribs bone-side up. Slide a butter knife under the thin, silvery membrane at the edge and lift it up. Grab it with a paper towel and pull it off in one piece.
  2. Apply the dry rub: Pat the ribs dry with paper towels. Mix all dry rub ingredients in a small bowl. Coat both sides generously. Let the ribs sit at room temperature for 30 minutes while you prep the grill. For deeper flavor, wrap in plastic and refrigerate overnight.
  3. Preheat the grill: Set your grill for indirect heat at 250°F (120°C). For gas grills, light one side and leave the other off. For charcoal, bank the coals to one side. Place a foil pan filled with water on the indirect side.
  4. First cook — low and slow: Place the ribs bone-side down on the cool side of the grill. Close the lid and cook undisturbed for 1 hour. After that, spritz with apple juice every 30 minutes.
  5. Wrap in foil: Lay out two large sheets of heavy-duty foil. Place each rack in the center, bone-side down. Add 2 tablespoons of apple juice to each packet, then seal tightly. Return to the grill (still indirect, still 250°F). Cook for another 1 to 1.5 hours, until the ribs are tender but not falling apart.
  6. Make the glaze: While the ribs are wrapped, combine all glaze ingredients in a small saucepan. Simmer over medium heat for 8-10 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. Remove from heat and set aside.
  7. Glaze and finish: Carefully unwrap the ribs. Brush a generous layer of glaze on both sides. Return to the grill over direct heat (or increase temperature to 350°F/175°C). Cook for 3-4 minutes per side, basting with more glaze, until the glaze is bubbly and caramelized.
  8. Rest and serve: Transfer the ribs to a cutting board. Let them rest for 10 minutes. Slice between the bones, drizzle with remaining glaze, and serve immediately.

Notes

Don’t rush the low-and-slow phase; low heat (250°F) breaks down collagen slowly for fall-apart texture. Watch the glaze closely during final caramelization to prevent burning. Spritz lightly with apple juice to avoid washing off the rub. Let ribs rest for 10 minutes before slicing to retain juices. Use two thermometers for accuracy: one for grill temperature and one for meat (target internal temp ~200°F/93°C). Always remove the membrane for best texture.

Nutrition

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

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