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Sticky Bourbon Peach Glazed Baby Back Ribs

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Sweet, smoky, and sticky baby back ribs glazed with a homemade bourbon peach sauce. This oven-baked recipe delivers fall-off-the-bone tenderness with a caramelized, jammy coating that’s perfect for summer gatherings or any night you crave something special.

Ingredients

Scale
  • 2 racks baby back ribs (about 4–5 pounds 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, for heat)
  • 3 ripe peaches, peeled and chopped (about 2 cups)
  • 1/2 cup bourbon (I prefer Buffalo Trace or Maker’s Mark)
  • 1/4 cup honey
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon smoked paprika
  • Pinch of salt

Instructions

  1. Remove the membrane from the back of each rack of ribs. Pat the ribs dry with paper towels.
  2. Mix brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne in a small bowl. Sprinkle the rub generously over both sides of the ribs, pressing it in. Let sit at room temperature for 30 minutes while preheating the oven.
  3. Preheat oven to 275°F (135°C). Place ribs on a wire rack set over a foil-lined baking sheet. Cover tightly with foil and bake for 2 hours.
  4. While ribs cook, combine chopped peaches, bourbon, honey, apple cider vinegar, Dijon mustard, Worcestershire sauce, smoked paprika, and salt in a medium saucepan. Bring to a simmer over medium heat, then reduce heat to low and cook for 15-20 minutes, stirring occasionally. Puree until smooth using a blender or immersion blender. Set aside about 1/4 cup of glaze for serving.
  5. After 2 hours, remove foil and increase oven temperature to 400°F (200°C). Brush a generous layer of glaze over the ribs. Return to oven, uncovered, and bake for 10 minutes. Repeat glazing 2-3 more times, brushing on a new layer every 10 minutes.
  6. Once glaze is dark and sticky (about 30-40 minutes total at 400°F), remove ribs from oven. Let rest for 10 minutes. Cut between the bones, arrange on a platter, and drizzle with reserved glaze.

Notes

Don’t skip removing the membrane from the ribs—it becomes chewy if left on. Watch the glaze carefully during the final baking stage; if it starts to darken too quickly, reduce oven temperature to 375°F. Let the ribs rest for 10 minutes before cutting to allow juices to redistribute. Double the glaze recipe if you want extra for dipping.

Nutrition

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

Find it online: https://clunkcook.com/sticky-bourbon-peach-glazed-baby-back-ribs-recipe/