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Best Sticky Bourbon Peach BBQ Ribs Recipe

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These Sticky Bourbon Peach BBQ Ribs are fall-off-the-bone tender with a sweet, smoky, and savory glaze made from bourbon and ripe peaches. Perfect for summer cookouts or cozy family dinners, this recipe delivers bold, unique flavor with simple ingredients.

Ingredients

Scale
  • 2 racks baby back ribs (about 4–5 lbs total)
  • 2 tablespoons brown sugar (packed)
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt (kosher, preferably)
  • 1/2 teaspoon black pepper (freshly ground)
  • 1/2 teaspoon cayenne pepper (optional, for heat)
  • 1 cup peach preserves
  • 1/2 cup bourbon
  • 1/4 cup apple cider vinegar
  • 2 tablespoons soy sauce (low sodium)
  • 1 tablespoon Worcestershire sauce
  • 2 cloves garlic (minced)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon red pepper flakes (optional, for a little heat)
  • 2 ripe peaches (sliced)
  • 1 tablespoon honey
  • 1 tablespoon bourbon

Instructions

  1. Preheat your oven to 300°F (150°C).
  2. Remove the membrane from the back of each rib rack. Slide a butter knife under the membrane at one end, grip it with a paper towel, and pull it off.
  3. Pat the ribs dry with paper towels.
  4. In a small bowl, mix the brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using).
  5. Rub the spice mixture all over both racks of ribs. Let them sit at room temperature for 15-20 minutes.
  6. In a small saucepan over medium heat, combine the peach preserves, bourbon, apple cider vinegar, soy sauce, Worcestershire sauce, minced garlic, Dijon mustard, and red pepper flakes (if using).
  7. Whisk everything together and bring it to a gentle simmer. Reduce the heat to low and let it simmer for 10-12 minutes, stirring occasionally. Remove from heat and set aside. Reserve about 1/4 cup for serving later.
  8. Place a wire rack on a rimmed baking sheet. Arrange the ribs on the rack, meaty side up.
  9. Cover the baking sheet tightly with aluminum foil. Bake for 2 hours.
  10. Carefully remove the foil. Brush the ribs generously with the glaze (use the basting portion, not the reserved serving portion).
  11. Increase the oven temperature to 400°F (200°C), or switch your oven to broil. Return the ribs, uncovered, to the oven for 10-15 minutes. If broiling, watch them closely. For extra stickiness, brush on another layer of glaze halfway through.
  12. While the ribs are finishing, toss the sliced peaches with honey and bourbon in a small bowl. Let them sit for 5 minutes to macerate slightly.
  13. Remove the ribs from the oven and let them rest for 5-10 minutes.
  14. Slice the racks between the bones into individual ribs.
  15. Arrange on a platter, drizzle with the reserved glaze, and top with the bourbon-peach slices. Serve warm.

Notes

Don’t skip removing the membrane from the ribs—it prevents the rub from penetrating and results in a chewy texture. Watch the broiler closely as the sugar in the glaze can burn quickly. Let the ribs rest before slicing to keep them juicy. Double the glaze if you want extra for dipping.

Nutrition

Keywords: BBQ ribs, bourbon peach ribs, sticky ribs, baby back ribs, peach glaze, summer grilling, oven-baked ribs

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