Best 13 Bourbon Peach Glazed Baby Back Ribs Recipes

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"Bourbon peach glazed baby back ribs" is a tantalizing dish that combines the smoky flavors of barbecue with the sweetness of peaches and the kick of bourbon. Whether you're firing up the grill for a backyard cookout or seeking a delectable dish for a special occasion, this recipe promises to deliver a burst of flavors that will leave your taste buds dancing. Discover the secrets to creating fall-off-the-bone tender ribs, infused with a delectable glaze that effortlessly blends sweet and savory notes.

Let's cook with our recipes!

BOURBON-BBQ GLAZED BABY BACK RIBS



Bourbon-BBQ Glazed Baby Back Ribs image

Slow-cooked ribs, roasted to perfection, finished on the grill with a bourbon-BBQ sauce from Dan Seidman of The Chef Dan.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 4h25m

Yield 4

Number Of Ingredients 23

1 rack baby back pork ribs, outer membrane removed
4 ounces apple juice
Reynolds Wrap® Aluminum Foil
2 tablespoons brown sugar
1 tablespoon sea salt
1 tablespoon freshly cracked black pepper
¼ tablespoon garlic powder
¼ tablespoon onion powder
¼ tablespoon ground coriander
¼ tablespoon dry mustard
⅛ tablespoon cayenne pepper
½ cup ketchup
¼ cup bourbon whiskey
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
½ tablespoon Dijon mustard
1 ½ tablespoons brown sugar
1 tablespoon molasses
1 clove garlic, finely minced
½ tablespoon soy sauce
1 teaspoon onion powder
1 teaspoon freshly cracked black pepper
1 pinch sea salt

Steps:

  • Combine all the ingredients for the dry rub in a small bowl and mix together well.
  • Tear a large enough piece of Reynolds Wrap® Aluminum Foil to place rack of ribs on it and be able to fully cover, meat side up. Evenly coat both sides of the ribs with the dry rub, pressing it in with your hands.
  • Fold up the sides of the foil to create a rim, and pour the apple juice in around the ribs. Fold the foil over the ribs and crimp it to create a tight seal. Tear off one more piece of large foil and wrap the whole thing again to ensure a tight seal.
  • Place the wrapped ribs in the fridge to marinate for 2 hours.
  • Preheat oven to 225 degrees F and cook ribs for about 4 hours. You should be able to easily pierce them with a fork, but they shouldn't be falling off the bone.
  • Combine all the BBQ sauce ingredients in a medium saucepan and bring to a boil over medium heat. Reduce to a simmer and allow the sauce to thicken and reduce by about a third, stirring occasionally.
  • Preheat grill to high heat. Cover the grill rack with Reynolds Wrap® Aluminum Foil. Place the cooked ribs meat side up on the grill and brush the top with a layer of sauce. Close grill until the sauce is mostly dried, about 5 minutes. Brush another layer of sauce on top and close grill for an additional 5 minutes. Remove ribs from grill and lightly brush with one more layer of sauce.
  • Cut the ribs into individual pieces and serve with extra sauce.

Nutrition Facts : Calories 436.9 calories, Carbohydrate 30.9 g, Cholesterol 87.6 mg, Fat 22.5 g, Fiber 1.1 g, Protein 19.4 g, SaturatedFat 8.2 g, Sodium 2018.9 mg, Sugar 25.2 g

BOURBON-GLAZED BABY BACK RIBS



Bourbon-Glazed Baby Back Ribs image

Bourbon adds oaky sweetness to the honey-hoisin-chili glaze.

Provided by Kenny Callaghan

Categories     Bourbon     Mustard     Bake     Super Bowl     Pork Rib     Grill/Barbecue     Honey     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 13

5 tablespoons honey
1/4 cup bourbon
1 1/2 tablespoons hoisin sauce
1 tablespoon Dijon mustard
1 tablespoon plum sauce
1 1/2 teaspoons mild-flavored (light) molasses
1 1/2 teaspoons soy sauce
1 1/2 teaspoons Worcestershire sauce
3/4 teaspoon hot chili paste (such as sambal oelek)*
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 2 1/4- to 2 1/2-pound racks baby back pork ribs
1 cup unsweetened pineapple juice

Steps:

  • Whisk first 11 ingredients in small bowl.
  • Do ahead: Glaze can be made 1 day ahead. Cover and refrigerate.
  • Preheat oven to 350°F. Place long sheet of heavy-duty foil on each of 2 large rimmed baking sheets. Sprinkle rib racks on all sides with salt and pepper. Place 1 rib rack on each foil sheet. Fold up sides of each foil sheet around rib rack to form boat-like shape. Pour 1/2 cup pineapple juice over each rib rack. Fold up foil to seal packets. Bake until ribs are tender, about 1 hour. Remove ribs from foil packets. Transfer to roasting pan; pour any juices from foil over and cool.
  • Do ahead: Can be made 1 day ahead. Cover with plastic wrap; refrigerate.
  • Prepare barbecue (medium heat). Cut each rib rack in half. Grill until browned, brushing frequently with glaze and turning often, about 10 minutes. Cut racks between bones into ribs.
  • *An Indonesian hot chili paste; available at many supermarkets, at Asian markets, and from mingspantry.com.

RIBS WITH PEACH BBQ SAUCE



Ribs With Peach BBQ Sauce image

Ribs with peach BBQ sauce are super tender and full of bold, sweet and savory flavors. They cook low and slow, but the hands-on part is minimal. These scrumptious ribs are baked then finished on the grill or under the broiler.

Provided by Cheryl

Categories     Main Course

Time 2h20m

Number Of Ingredients 13

1 rack baby back pork ribs ((about 2 pounds/900g))
1 tablespoon smoked paprika
1/2 tablespoon EACH: chili powder, garlic powder, brown sugar
1 teaspoon salt
1/3 cup (79ml) Bourbon (can be omitted if you prefer)
3/4 cup (200g) Ketchup
2 tablespoon dark brown sugar ((light ok too - or maple syrup))
2 tablespoon apple cider vinegar
3/4 tablespoon onion powder
3/4 teaspoon garlic powder ((or 1 minced garlic clove))
3/4 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 cup diced fresh peaches ((about 4 small peaches))

Steps:

  • Preheat oven to 300F/149C.
  • MAKE RUB: Combine all rub ingredients in a small bowl. Shortcut: use a store-bought rub.
  • PREPARE RIBS: Rinse ribs, Pat dry. Remove the silver skin on the back of the ribs (Note 1). Cut rack in half. Line a pan with tin foil. Generously sprinkle rub on both sides of ribs. Wrap each half separately in foil then place on pan. Cover entire pan with another piece of foil. To enhance flavor, season ribs, wrap them and leave them in the fridge over night.
  • BAKE RIBS: Place pan in oven and bake for 2 hours or until tip of knife slides easily into meat. If your ribs are meatier, you might need 2.5 hrs. (Ribs can be cooled, then refrigerated for up to 2 days at this point in sealed bags or container.)
  • MAKE SAUCE: (while ribs are baking) Bring bourbon to boil in a medium saucepan. Stir in rest of ingredients with a wooden spoon. Bring to boil, then lower to medium heat, cover and simmer for 15 minutes until thickened. If not thick enough, uncover and simmer another 5 minutes. If you don't like any chunks in the sauce, you can blend the peach mixture until smooth with an immersion blender. Taste and adjust seasonings.
  • GLAZE AND FINISH ON GRILL: Spray oil on clean gas grill (or charcoal) and heat to medium-high heat. If ribs were cooked earlier and are now cold, bring them to room temperature first or add more grill time. Brush sauce onto ribs. Place ribs on grill and grill for 4-6 minutes until char marks form, flipping once. Brush on additional sauce, cut into serving pieces and serve. Note 2 - to Broil.

Nutrition Facts : Calories 953 kcal, Carbohydrate 52 g, Protein 57 g, Fat 48 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 197 mg, Sodium 2329 mg, Fiber 3 g, Sugar 42 g, UnsaturatedFat 28 g, ServingSize 1 serving

PEACH SMOKED BOURBON INFUSED BABY BACK RIBS



Peach Smoked Bourbon Infused Baby Back Ribs image

Make and share this Peach Smoked Bourbon Infused Baby Back Ribs recipe from Food.com.

Provided by Timothy H.

Categories     Pork

Time 15h50m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 racks ribs
bourbon sauce for wrapping rib (per Wrapped Rack)
1/2 cup cherry Dr. Pepper cola
2 tablespoons honey
2 shots jim beam red stag Bourbon
bourbon barbecue sauce
16 ounces barbecue sauce
10 ounces Dr. Pepper cola
3 tablespoons honey
3 shots red stag Bourbon

Steps:

  • First thing is pre-heating the smoker. When using the pellet smokers I like to smoke the 1st hour @ 170 - 180 degrees. At the lower temps the pellets burn cooler and produce more smoke. This will put more smoke into the meat. That said, in this case I'm cooking on my Yoder Wichita stick burner. I will build an efficient fire with 1 1/2 chimney of lump and 2 sticks of peach wood. I like to slowly bring the pit up to 230 degrees.
  • We will be using a modified version of the 3-2-1 method slightly modified. We will smoke for 2.5 hours un-foiled, 1.5 hours foiled with my bourbon sauce then we will smoke for 1-1.5 hours un-foiled and sauce the ribs at the end.
  • Using a butter knife and paper towel. Remove the membrane on the back of the ribs. this is very important. Paper towel allows you to grip the membrane for removal.
  • Mix 1/2 cup yellow mustard with 2 tbsp honey. Coat ribs front and back with this honey mustard mix. Shake on a light amount of garlic powder. Apply generous amounts of John Henry's Bourbon Rub. Don't over do it. Sprinkle on a liberal amount of brown sugar. Don't be shy with the brown sugar. Rub it in real good.(Bring to a simmer over medium heat then cool.)
  • Smoke ribs for 2.5 hours @ 230 - 235 degrees. Mist ribs with Cherry Dr. Pepper once after 1.5 hours. After 2.5 hours, remove ribs and place on thick foil. in a cup mix 1/2 cup cherry Dr. Pepper and 2 shots of Jim Beam Red Stag Bourbon.
  • Pour entire bourbon mix over ribs meat side down. Wrap foil around ribs tightly. Perform the foiling steps to each rack of ribs and place them back into smoker meat side down. Cook another 1.5 hours then remove the ribs from the tin foil and place them back in the smoker meat side up. At this point the ribs will be infused with the bourbon sauce.
  • Smoke @ 230 - 235 degrees for another 1 - 1.5 hours. Keep an eye on them. Using tongues grab the ribs from one end and grabbing in towards the middle. As you lift the ribs they should bend and the neat should appear to tear but should not fall off the bone. You should be able to slight twist a bone without the bone twisting loose.

Nutrition Facts : Calories 304.9, Fat 0.4, Sodium 1063.9, Carbohydrate 76.7, Fiber 0.8, Sugar 63.2, Protein 0.1

BOURBON-GLAZED BABY BACK RIBS



Bourbon-Glazed Baby Back Ribs image

If you're looking for some great finger food for your next game-day celebration, our bourbon-glazed baby back ribs are a deliciously good choice.

Provided by Lynne Webb

Categories     Pork

Time 2h10m

Number Of Ingredients 14

1 rack bone-in baby back pork ribs
3 tablespoons light brown sugar
2 teaspoons onion powder
1 teaspoon garlic salt
2 teaspoons paprika
1/4 to 1/2 teaspoon cayenne
2 teaspoons bourbon
1/2 cup ketchup
2 tablespoons sugar
1 tablespoon honey
1 tablespoon apple cider vinegar
1/2 to 1 teaspoon hot sauce (optional)
1/4 cup bourbon
1 tablespoon butter

Steps:

  • Preheat the oven to 300°F and position a rack in the center.
  • Line a shallow roasting pan with heavy-duty aluminum foil and spray with nonstick spray.
  • In a small bowl, combine the sugar, onion powder, garlic salt, paprika, cayenne and bourbon to form a paste.
  • Spread about 1/3 of the mixture on the underside of the ribs and spread the remaining 2/3 evenly over the meaty side.
  • Arrange them on the prepared roasting pan, meaty side up. Cover tightly with another sheet of foil and bake for 2 hours.
  • While the ribs bake, prepare the barbecue sauce. In a small saucepan, combine the ketchup, sugar, honey, apple cider vinegar and hot sauce over medium heat.
  • Cook until the sugar has dissolved, then add the bourbon. Continue cooking, stirring frequently, until the mixture is thick and bubbly, 4 to 5 minutes. Stir in the butter until smooth.
  • Remove the ribs from the oven, reposition the rack 6-inches below the broiler and set the control to broil.
  • Brush both sides of the ribs with the Bourbon Barbecue Sauce and broil them just until the sauce caramelizes on the ribs, about 2 minutes. Be sure to watch them carefully because the sugar in the sauce can burn very quickly.
  • Transfer to a cutting board and let rest for 10 minutes before slicing the ribs between the bones. Serve with any remaining barbecue sauce.

Nutrition Facts : Calories 199 kcal, Carbohydrate 29 g, Protein 3 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 17 mg, Sodium 735 mg, Fiber 1 g, Sugar 25 g, UnsaturatedFat 2 g, ServingSize 1 serving

PEACH-BOURBON BBQ BABY BACKS



Peach-Bourbon BBQ Baby Backs image

In these peach-bourbon BBQ baby backs, a little booze and a lot of fruit make for the best BBQ sauce. Grill these gluten-free ribs at your next summer barbecue for the ultimate dinner.

Categories     Barbeque     dinner     gluten-free     grilled

Time 1h

Yield 8 servings

Number Of Ingredients 14

1/2 c. tomato puree
1/4 c. red wine vinegar
3 tbsp. molasses
2 tbsp. brown sugar
2 tbsp. Dijon mustard
1 tbsp. Worcestershire sauce
1/2 tsp. ground cumin
1 peach, sliced (about 1 cup)
1/2 medium onion
1 clove garlic, thinly sliced
1 1/2 oz. smoked slab bacon, cut into 1-in. pieces
3 tbsp. bourbon
2 racks baby back ribs (about 1 3/4 lbs per rack)
Kosher salt and pepper

Steps:

  • In small saucepan, combine tomato puree, vinegar, molasses, brown sugar, mustard, Worcestershire sauce, and cumin, then stir in peach, onion, garlic, and bacon. Simmer, stirring occasionally, until reduced by one-fourth, 15 to 20 minutes.
  • Transfer mixture to blender and puree until smooth, then blend in bourbon. Transfer scant 1 cup to small bowl and set aside for serving later.
  • Heat grill to medium. Season each rack of ribs with 1/2 teaspoon each salt and pepper; place on grill, bone side down, then brush tops with 1/2 cup sauce and grill, covered, 15 minutes.
  • Flip racks over and grill, covered, 10 minutes. Uncover, increase heat to medium-high and grill, basting with some remaining sauce and turning occasionally, until cooked through and beginning to char, 5 to 6 minutes more. Transfer to cutting board, brush with some of remaining sauce and let rest at least 5 minutes before cutting. Serve with remaining sauce.

Nutrition Facts : Calories 355 calories

BBQ RIBS IN THE OVEN WITH BOURBON AND PEACH BBQ SAUCE



BBQ Ribs in the oven with Bourbon and Peach BBQ Sauce image

These BBQ Ribs in the Oven are seasoned with a simple rub mix and then smothered in a delicious lip-smacking Bourbon and Peach BBQ sauce. These foolproof oven baked ribs are incredibly delicious and fall off the bone tender!

Provided by Chef Kathy McDaniel

Categories     Dinner     Main Course

Time 2h40m

Number Of Ingredients 22

1 rack baby back ribs
1 teaspoon liquid smoke, to brush the ribs
1/4 cup brown sugar
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon ground cayenne pepper
1 teaspoon ground black pepper
2 teaspoons salt
1/2 cup bourbon
1 cup ketchup
1 tablespoon brown sugar
3/4 cup peach preserves
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoom Dijon mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon ground black pepper

Steps:

  • Preheat the oven to 300 degrees Fahrenheit
  • Rinse ribs and pat dry with paper towels. Remove the membrane on the back of the ribs.
  • With a brush, apply liquid smoke on the meaty part of the ribs. You may not need to use the whole amount of liquid smoke (1 teaspoon). A quick brush on is all you need to impart some smoky flavor.
  • In a small bowl, mix the spice rub ingredients.
  • Sprinkle the rub mix generously on both sides of the ribs.
  • Line a baking sheet with foil - this step is optional but helps with clean up.
  • Lay the ribs, meaty side down on a separate sheet of aluminum foil and fold the sides over the ribs. Place another sheet of foil on top and fold crimping the edges to seal, creating a tight package.
  • Place the ribs on the lined baking sheet (make sure the meaty side is down). and bake for 2 1/2 hours.
  • Remove from the oven and open the foil package carefully. Brush the bone side of the ribs with the Bourbon Peach BBQ sauce and return to the oven. Bake for 10 minutes.
  • Remove from the oven, flip the ribs and brush the meaty side with a generous amount of the Bourbon Peach BBQ sauce. Bake for 10 minutes.
  • The ribs are fully cooked and tender at this point. You can cut them into serving portions and finish them on the grill or broiler (to get a brown golden color and burnt bits).
  • Arrange the ribs on a sheet pan and brush with Bourbon Peach BBQ sauce. Place them under the broiler for 1 - 2 minutes or until bubbly and caramelized. Repeat on the other side.
  • Alternately, you can grill the ribs brushing with the Bourbon Peach BBQ sauce, as needed.

Nutrition Facts : Calories 4250 kcal, Carbohydrate 338 g, Protein 274 g, Fat 164 g, SaturatedFat 32 g, Cholesterol 1006 mg, Sodium 9301 mg, Fiber 11 g, Sugar 246 g, ServingSize 1 serving

MAPLE BOURBON SMOKED RIBS



Maple Bourbon Smoked Ribs image

Maple Bourbon Smoked Ribs are a delectable dinner that are simply bursting with flavor. They're slow smoked, wrapped in Reynolds Wrap Foil, braised with a maple bourbon marinade, and glazed with a sinful maple bourbon glaze.

Provided by Susie Bulloch (heygrillhey.com)

Categories     Main Course

Time 6h10m

Number Of Ingredients 12

2 racks baby back ribs
4 Tablespoons Hey Grill Hey Signature Sweet Rub
½ cup bourbon
½ cup brown sugar
½ cup maple syrup
8 Tablespoons butter
¼ cup maple syrup
¼ cup bourbon
2 Tablespoons ketchup
2 Tablespoons brown sugar
2 teaspoons Hey Grill Hey Signature Sweet Rub
2 teaspoons apple cider vinegar

Steps:

  • Preheat smoker to 225 degrees F.
  • Remover the membrane from the ribs and season on both sides with Hey Grill Hey Signature Sweet Rub.
  • Place ribs on smoker and smoke for 3 hours.
  • Lay out two sheets of 18-inch wide Reynolds Wrap Heavy Duty foil side by side on a large work surface. Put 2 Tablespoons of butter on each sheet of foil. Sprinkle each with 1 Tablespoons of brown sugar.
  • Remove the ribs form the smoker, place them meat side down onto the butter and brown sugar. Fold up all 4 sides of the foil without crimping to create a bowl (this is going to hold in the foiling liquid).
  • Pour the maple syrup, bourbon and remaining butter onto the ribs.
  • Bring together the long sides of the foil, so the ends meet over the food. Fold the foil together and then roll until the foil is tight against the ribs. Double fold the two short ends to completely seal the ribs in the foil. Place them back on smoker for 2 more hours.
  • While your ribs are smoking, make the glaze. Combine all ingredients in a medium saucepan over medium heat and bring to a boil. Reduce the heat to low and simmer for 15-20 mins until the glaze reaches a syrupy consistency.
  • Remove the ribs from the foil. Return them to the smoker and baste them with the glaze. Close the lid and smoke for additional 30-60 minutes or until the sauce is set and ribs are tender.

Nutrition Facts : Calories 875 kcal, Carbohydrate 35 g, Protein 54 g, Fat 46 g, SaturatedFat 16 g, Cholesterol 196 mg, Sodium 325 mg, Sugar 34 g, ServingSize 1 serving

PEACH-GLAZED BABY BACK RIBS



Peach-Glazed Baby Back Ribs image

This is a nice alternative to your typical barbecue sauce-slathered ribs. Sometimes you just want something different!

Provided by JackieOhNo

Categories     Pork

Time 2h10m

Yield 5-6 serving(s)

Number Of Ingredients 7

1 (10 ounce) jar peach preserves
2 tablespoons lemon juice
1 teaspoon dijon-style mustard
1/2 teaspoon ground cardamom or 1/2 teaspoon ground cinnamon
4 -5 lbs pork back ribs or 4 -5 lbs spareribs
salt and pepper, to taste
fresh peach slices (optional)

Steps:

  • For glaze, in a small saucepan cook and stir preserves, lemon juice, mustard, and cardamom over low heat until preserves melt. Set aside.
  • In a covered grill arrange preheated coals around a drip pan; test for medium heat above pan.
  • Sprinkle ribs with salt or onion salt and pepper . Place ribs on rib rack, if desired. Place ribs, meaty side up, on grill rack over drip pan, but not over the coals. Lower grill hood.
  • Grill ribs for 60 minutes, brushing with glaze after the first 30 minutes. Uncover; grill for 15 to 30 minutes more or till ribs are tender, brushing occasionally with glaze. Serve with peach slices and any additional glaze.

Nutrition Facts : Calories 1184.3, Fat 85.6, SaturatedFat 31.7, Cholesterol 293.9, Sodium 290.5, Carbohydrate 40, Fiber 0.7, Sugar 27.9, Protein 58.8

MELT-IN-YOUR-MOUTH BOURBON-HONEY GLAZED RIBS



Melt-in-your-mouth Bourbon-Honey Glazed Ribs image

You don't have to be a grill master to make perfect bourbon honey ribs because there is an easy, no-fuss technique that works every single time. And our homemade BBQ sauce will knock your oven-mitts off. It's sweet, spicy and you're going to want to slather it on everything!

Provided by Emily Clifton - Nerds with Knives

Time 5h

Number Of Ingredients 26

4 lbs pork baby back or spare ribs (about 2 racks.)
8 oz apple juice
For the Dry Rub (or use a good store-bought rub:)
2 tablespoons white sugar
2 tablespoons brown sugar
About 1/2 tablespoon ground mustard powder
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
A tablespoon paprika
A tablespoon smoked paprika
1 1/2 tablespoons coarse kosher salt
1/2 tablespoon cracked black pepper
1/2 tablespoon cumin
For the Bourbon-Honey Glaze BBQ Sauce
1/2 cup plus 3 tablespoons honey
1/2 cup bourbon (+ 1 tablespoon at the end)
3 tablespoons hoisin sauce
2 tablespoon Dijon mustard
1 tablespoon gochujang
1 tablespoon dark molasses
1/4 cup ketchup
3 tablespoons cider vinegar
4 teaspoons soy sauce
3 teaspoons Worcestershire sauce
2 teaspoons Chili garlic sauce
1/2 teaspoon ground black pepper

Steps:

  • For the Sauce: Combine all the ingredients (except for 1 tablespoon of the bourbon) in a medium saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by 1/3, stirring often. Sauce should be dark and slightly thickened (about 20 minutes). Turn of the heat and stir in the last tablespoon of bourbon. Sauce can be made up to 4 days ahead and stored in the refrigerator.
  • For the Ribs: Preheat the oven to 225º F. Remove the membrane from the back of the ribs. Slide a sharp knife under the white membrane on the back of the ribs and cut a hole into the membrane. Use your fingers to slide under the membrane and pull it away from the meat. Usually it helps to use a paper towel for extra grip. Remove all of the outer membrane and discard.
  • Pat ribs very dry with paper towels and cut each rack in half (to make them easier to turn later). Sprinkle a good tablespoon of dry rub on each side of the ribs and press until it's well-coated all over. (you should use about 4 tablespoons for 2 whole racks).
  • Lay a large piece of foil on a baking tray and place one rack on it, meat-side up. Fold up 3 sides of the foil to create a rim: pour half the apple juice into this pocket and then fold over and crimp the packet closed. Wrap the packet in a 2nd layer of foil. Repeat with the second rack. Cook for 4 to 4 1/2 hours. The ribs are ready when you can pierce them easily with a fork. Remove the ribs from the oven and set aside. Unwrap the ribs carefully and place them on a baking tray, meat side up. (Ribs can be par-cooked the day ahead and refrigerated at this point. If making the day ahead, let the ribs cool for 20 minutes, then take them out of the foil and place in sealable bags and refrigerate overnight. Let them come to room temperature before the next step).
  • Note: Ribs can be finished in the oven or on a grill. Turn the broiler on high (or prepare a grill with medium-high heat) and set an oven rack about 6 inches from heat. Coat the the ribs well with BBQ sauce. Place the ribs under the broiler or on grill and cook until the sauce just starts to bubble (4-5 minutes). Take them out and apply another coat of glaze and cook again until glaze bubbles and browns (Do not walk away while broiling! They can burn easily so watch carefully). Remove from the broiler or grill, cut the ribs and serve.

BOURBON-GLAZED BABY BACK RIBS



Bourbon-Glazed Baby Back Ribs image

Categories     Sauce     Bourbon     Side     Bake

Yield Makes 6 servings

Number Of Ingredients 14

5 tablespoons honey
1/4 cup bourbon
1 1/2 tablespoons hoisin sauce
1 tablespoon Dijon mustard
1 tablespoon plum sauce
1 1/2 teaspoons unsulfured (light) molasses
1 1/2 teaspoons soy sauce
1 1/2 teaspoons Worcestershire sauce
3/4 teaspoon hot chile paste, such as sambal oelek
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 (2 1/4 to 2 1/2-pound) racks of baby back pork ribs
1 cup unsweetened pineapple juice
Special equipment: Gas or charcoal grill

Steps:

  • Whisk the honey, bourbon, hoisin, mustard, plum sauce, molasses, soy sauce, Worcestershire, chile paste, salt, and pepper in a small bowl.
  • Preheat the oven to 350°F. Place a long sheet of heavyduty foil on each of 2 large rimmed baking sheets. Sprinkle the rib racks on all sides with salt and pepper. Place one rib rack on each foil sheet. Fold up the sides of each foil sheet around the rib rack to form a boat-like shape.
  • Pour 1/2 cup pineapple juice over each rib rack. Fold up foil to seal packets. Bake until ribs are tender, about 1 hour. Remove the ribs from the foil packets. Transfer to a roasting pan; pour any juices from the foil over and cool.
  • Prepare a grill to medium heat. Cut each rib rack in half. Grill until browned, brushing frequently with glaze and turning often, about 10 minutes. Cut racks between bones into ribs.
  • DO AHEAD
  • The GLAZE can be made 1 day ahead. Cover and refrigerate.
  • The RIBS can be made 1 day ahead (through step 3). Cover with plastic wrap; refrigerate.

BOURBON PEACH-GLAZED BABY BACK RIBS



Bourbon Peach-Glazed Baby Back Ribs image

No grill? No problem. These instantly craveable ribs are made from start to finish in the oven. Using peach preserves instead of the fresh fruit in the savory glaze means this pantry-friendly meal can be made all year long, not just during the summer.

Provided by Food Network Kitchen

Time 14h

Yield 4 to 6 servings

Number Of Ingredients 10

1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
Kosher salt and freshly ground black pepper
1 tablespoon chili powder
2 tablespoons packed light brown sugar
2 racks baby back ribs (about 1 pound each)
3 tablespoons apple cider vinegar
3 tablespoons bourbon
1/2 cup peach preserves

Steps:

  • Combine the smoked paprika, onion powder, garlic powder, 2 1/2 teaspoons salt, 1/2 teaspoon pepper, chili powder and brown sugar in a small bowl. Stir to combine.
  • Place each rack of ribs on a large piece of aluminum foil (it will eventually need to completely seal the rack) and place on a baking sheet. Generously sprinkle the dry rub on both sides of the ribs. Leave uncovered and place in the refrigerator, meat-side up, for at least 1 hour and up to overnight.
  • Preheat the oven to 300 degrees F.
  • In another small bowl, stir the vinegar, bourbon, preserves, 2 tablespoons water and a large pinch of salt and pepper together to combine. Pour half of the mixture over each rack and tightly seal each in the foil, crimping the edges to make a packet.
  • Transfer the foil packets on the baking sheet to the oven and bake until the meat is tender and starts to pull away from the bones, about 1 1/2 hours.
  • Remove the baking sheet from the oven. Carefully open the foil packets and pour off the liquid into a small saucepan. Bring to a strong simmer over medium-high heat and cook until it is reduced by about half and becomes a thin but syrupy glaze, stirring frequently, 6 to 8 minutes. It will thicken further as it cools.
  • Line another baking sheet with foil and gently transfer the ribs to it. Position a rack on the top level of the oven and preheat the broiler.
  • Using a pastry brush, generously coat the ribs with about half of the glaze. Broil until browned and charred in spots, 2 to 4 minutes. Brush generously with some of the remaining glaze and return to the broiler until deeply browned and charred in additional spots, 2 to 4 minutes more. Brush the finished ribs with any remaining glaze. Slice each rack between the bones and serve.

BABY BACK RIBS WITH PEACH BARBECUE SAUCE



Baby Back Ribs With Peach Barbecue Sauce image

Baked spareribs glazed with a fresh summer peach barbecue sauce take advantage of one of summer's best produce.

Provided by Diana Rattray

Categories     Entree     Dinner     Lunch

Time 3h15m

Yield 6

Number Of Ingredients 13

2 racks baby back ribs or spareribs
1 large clove garlic (peeled and cut in half)
Salt (to taste)
Black pepper (to taste)
For the Peach Barbecue Sauce:
2 medium peaches (peeled, pitted, and sliced or chopped)
1 3/4 cups ketchup
2 tablespoons corn syrup or golden syrup
1 1/2 tablespoons Worcestershire sauce
1 1/2 tablespoons cider vinegar or red wine vinegar
1 teaspoon mustard
2/3 cup light brown sugar (packed)
Dash of cayenne pepper

Steps:

  • Gather the ingredients.
  • Preheat oven to 350 F.
  • Cut ribs into portions for serving. Rinse with cold water and pat dry with paper towels.
  • Arrange the ribs, meaty side up, in a large foil-lined roasting pan or another large baking pan. Rub cut garlic halves over the meaty part of the ribs. Sprinkle lightly with salt and pepper.
  • Bake the ribs for 1 hour, turning about halfway through the cooking time.
  • Meanwhile, make the sauce. Combine the ingredients in a medium saucepan and bring to a simmer over medium heat. Reduce heat to medium-low and continue simmering for 5 to 7 minutes.
  • Cool slightly and mash with a potato masher or wooden spoon; you can also blend lightly with an immersion blender or pulse sauce a few times in a blender.
  • Flip over the ribs so the meaty side is up and brush about half of the sauce over the ribs. Cover the baking pan with foil and reduce heat to 250 F. Continue baking for 1 1/2 to 2 hours, until cooked through and a nice coating has formed.
  • Heat the remaining sauce and serve along with the ribs.

Nutrition Facts : Calories 221 kcal, Carbohydrate 49 g, Cholesterol 10 mg, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, Sodium 823 mg, Sugar 43 g, Fat 3 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

Tips:

  • Choose the best ribs: Look for baby back ribs that are meaty and have good marbling.
  • Prepare the ribs properly: Remove the membrane from the back of the ribs and trim any excess fat.
  • Use a good quality bourbon: A good quality bourbon will give the ribs a rich and smoky flavor.
  • Make the glaze ahead of time: The glaze can be made up to 3 days in advance and stored in the refrigerator.
  • Cook the ribs slowly and low: This will help the ribs to become tender and fall off the bone.
  • Baste the ribs frequently: Basting the ribs with the glaze will help to keep them moist and flavorful.
  • Let the ribs rest before serving: Let the ribs rest for at least 10 minutes before serving. This will help the juices to redistribute throughout the ribs.

Conclusion:

Bourbon peach glazed baby back ribs are a delicious and easy-to-make dish that is perfect for any occasion. The ribs are tender and fall off the bone, and the glaze is sweet and tangy. This dish is sure to be a hit with your family and friends.

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