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Best Sticky Bourbon Peach BBQ Ribs Recipe

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These Sticky Bourbon Peach BBQ Ribs are the recipe that saved me from total embarrassment at a neighborhood cookout. They’re proof that you don’t need fancy equipment or days of preparation to make something truly memorable—just good ingredients, a little patience, and a willingness to try something different.

Ingredients

Scale
  • 2 racks baby back ribs (about 4–5 lbs total)
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 cup peach preserves
  • 1/4 cup bourbon
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup bourbon (optional, for basting)

Instructions

  1. Prep the ribs: Remove the membrane from the back of each rack. Slide a butter knife under the membrane at one end, grab it with a paper towel, and pull it off. Pat the ribs dry with paper towels.
  2. Make the dry rub: In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne if using. Rub this mixture all over both racks of ribs. Let the ribs sit at room temperature for 30 minutes.
  3. Make the glaze: In a small saucepan, combine the peach preserves, 1/4 cup bourbon, apple cider vinegar, Worcestershire sauce, Dijon mustard, minced garlic, and red pepper flakes. Bring to a simmer over medium heat, stirring occasionally. Let it bubble gently for 5-7 minutes until it thickens slightly. Remove from heat and set aside.
  4. Set up the grill: Preheat your grill to 300°F. If using charcoal, set it up for indirect heat—coals on one side, ribs on the other. If using gas, turn on only half the burners. Add a handful of soaked wood chips if desired.
  5. First cook – wrapped: Place each rack of ribs on a large piece of heavy-duty foil. Brush them with about 1/4 of the glaze. Wrap the foil tightly around each rack. Place the foil packets on the cool side of the grill (indirect heat). Close the lid and cook for 1 hour.
  6. Second cook – unwrapped: Carefully remove the ribs from the foil. Place the ribs directly on the grill grates, meat side up, over indirect heat. Brush generously with more glaze. Close the lid and cook for 15 minutes. Flip the ribs, brush with more glaze, and cook another 15 minutes. Repeat this process one more time, brushing and flipping every 15 minutes, until the ribs are sticky and caramelized.
  7. Check for doneness: The ribs are done when the internal temperature reaches 195-203°F and the meat pulls back from the bones by about 1/4 inch. A toothpick should slide into the meat with little resistance.
  8. Rest and serve: Remove the ribs from the grill and let them rest for 10 minutes. Brush with one final layer of glaze. Slice between the bones and serve with extra glaze on the side.

Notes

Don’t skip removing the membrane from the ribs—it makes a huge difference in tenderness. Watch the glaze carefully as the sugar can burn quickly; if it starts to burn, move ribs to a cooler spot. Let the ribs rest for 10 minutes before slicing to allow juices to redistribute. Double the glaze recipe if you want extra for serving. For a non-alcoholic version, substitute bourbon with apple juice or apple cider and add 1/2 teaspoon vanilla extract.

Nutrition

Keywords: BBQ ribs, bourbon peach ribs, sticky ribs, grilled ribs, summer barbecue, peach glaze ribs

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