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Peach Bourbon Baby Back Ribs. The BEST RIBS EVER!! Perfectly seasoned, fall-off-the-bone, tender ribs baked then grilled with peach bourbon barbecue sauce. Simply Sated
5 from 6 votes

Peach Bourbon Baby Back Ribs

The BEST RIBS, EVER! Perfectly seasoned, (almost) fall-off-the-bone, tender ribs - baked, then grilled with peach bourbon barbecue sauce. Adapted from: Tasting Table Baby Back Pork Ribs
Course Entree, Meat
Cook Time 2 hours 40 minutes
Total Time 2 hours 40 minutes
Servings 4 -6
Author Susie Gall


  • *Note: This recipe calls for the ribs to be refrigerated overnight but they can be cooked after 2 hours, if desired.
  • For the Spice Rub:
  • cups dark brown sugar
  • ¼ cup kosher salt
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • ½ teaspoon red pepper flakes
  • 2 tablespoons chili powder
  • 1 teaspoon freshly ground coarse black pepper
  • Opt. – 1 teaspoon garlic powder
  • ---------------------------
  • For the Sauce:
  • 6 pounds baby back pork ribs probably 2 slabs
  • 1/3-1/2 cup peach bourbon - I use Evan Williams Peach Bourbon Whiskey *see note if wanting non-alcoholic ribs
  • ½ cup favorite barbecue sauce - I use Blue’s Hog Original Barbecue Sauce
  • 2 tablespoons cider vinegar


  1. Cover a baking sheet with aluminum foil.
  2. In a small bowl, whisk together all spice rub ingredients.
  3. Remove the thin membrane from the bony side of the ribs. Here is a useful tutorial by Weber.
  4. Place each slab of ribs on the foil-lined baking sheet. Sprinkle each side of the ribs with spice rub and firmly press the rub into the ribs. Cover ribs with foil and refrigerate 2 hours or overnight.
  5. One hour before cooking the ribs, remove them from the fridge to let stand at room temperature.
  6. When ready to cook, preheat oven to 300F.
  7. Keep ribs tightly covered with foil and bake 3 hours.
  8. Remove ribs, but don’t open the foil. Allow ribs to rest 30-60 minutes.
  9. While ribs rest, prepare the grill and mix the sauce.
  10. For the sauce, whisk together barbecue sauce, peach bourbon and cider vinegar.
  11. When coals are ready, dab or mop the ribs with the sauce and place ribs over the hot coals for 3-5 minutes per side (depending on the heat of the grill) just until ribs are heated through and sauce is lightly charred.
  12. Cut into smaller serving portions, 3-6 ribs per person.
  13. Transfer the ribs to a serving platter. Cut into smaller serving portions, 3-6 ribs per person.
  14. ***See Notes for make-ahead and freezing tips.
  15. ------------------------------
  16. Alternate cooking method: If it isn't possible to fire up the grill, the ribs can be finished under the broiler in the oven.
  17. Heat broiler.
  18. Place ribs bony-side up on the foil-lined cooking sheet and brush with bourbon bbq sauce.
  19. Place tray of ribs, uncovered, under the broiler 1-2 minutes (watch closely).
  20. Turn ribs over and brush the meaty side of ribs with bourbon bbq sauce.
  21. Broil 1-2 minutes or until sauce begins to caramelize.
  22. Remove from oven and let ribs rest at least 15 minutes before serving.

Recipe Notes

To make non-alcoholic: substitute peach juice or peach nectar for the bourbon.
*Make-Ahead: The ribs can be oven cooked up to 2 days prior to serving. When ready to serve, remove from fridge 15 minutes before grilling then grill as directed.
***To Freeze: These ribs freeze beautifully. Two ways: 1. Wrap the baked ribs with plastic wrap and a double layer of foil, and place them in Ziploc freezer bags. When ready to serve, thaw the ribs overnight in the fridge, remove the wrapping and grill as directed.
Wrap the ribs after grilling (and cooling) in plastic wrap and 2 layers of foil, and place in Ziploc Freezer bags. When ready to serve, either thaw in the fridge overnight or cook from frozen. Remove the plastic wrap, rewrap in foil and cook at 350 until thoroughly heated.