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4.9 from 39 votes

Baked Ribs with Peach-Bourbon BBQ Sauce

This easy recipe, delivers flavorful and tender oven-baked ribs, that are perfectly seasoned with a simple homemade spice rub and smothered in the tastiest Bourbon-Peach BBQ sauce. Plus, the real secret for fall-off-the-bone tender bbq ribs!

Prep Time
10 mins
Cook Time
2 hrs 10 mins
Total Time
2 hrs 40 mins
Servings: 1 rack
Calories: 4250 kcal
Course: Main Course , Dinner
Cuisine: American

Ingredients

  • 1 rack baby back ribs
  • 1 teaspoon liquid smoke, to brush the ribs
For the Spice Rub
  • 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
For the Bourbon Peach BBQ Sauce
  • 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

Instructions

    Cup of Yum
  1. Preheat the oven to 300 degrees Fahrenheit 
  2. Rinse ribs and pat dry with paper towels. Remove the membrane on the back of the ribs.
  3. 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.
  4. In a small bowl, mix the spice rub ingredients.
  5. Sprinkle the rub mix generously on both sides of the ribs. 
  6. Line a baking sheet with foil - this step is optional but helps with clean up. 
  7. 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.
  8. Place the ribs on the lined baking sheet (make sure the meaty side is down). and bake for 2 1/2 hours. 
  9. 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.
  10. 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.
  11. 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).
  12. 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.
  13. Alternately, you can grill the ribs brushing with the Bourbon Peach BBQ sauce, as needed.
To Prepare the Bourbon Peach BBQ Sauce
  1. Bring the bourbon to a boil over medium-high heat. 
  2. Add the rest of the ingredients and stir to combine. Bring to a boil stirring frequently. 
  3. Reduce the heat and cook on low stirring frequently for about 15 - 20 minutes or until slightly thickened.
  4. Remove from the heat and let cool at room temperature. Store in a lidded jar in the refrigerator for up to a month.

Notes

  • To prevent chewy meat, always remove the membrane from the back side of the ribs (bone side). This is an important step for tender and delicious ribs.
  • Wrapping the ribs in aluminum foil, will result in the most tender ribs.
  • I may be biased, but I do recommend using the BBQ sauce in this recipe. However, if you’re short on time or do not have the ingredients handy, you can use your favorite barbecue sauce instead.
  • While the ribs are fully cooked after baking them, before you slice them, finishing them under the broiler or on the grill . This step gives these ribs the caramelization and flavor that makes this recipe extra special.
  • You can mix the dry rub ingredients and prepare the bbq sauce ahead of time. Keep the sauce refrigerated for up to 3 days.
  • Leftover ribs can be stored in the fridge for up to 3 days in an airtight container or tightly wrapped in plastic wrap and foil..

Nutrition Information

Calories 4250kcal (213%) Carbohydrates 338g (113%) Protein 274g (548%) Fat 164g (252%) Saturated Fat 32g (160%) Cholesterol 1006mg (335%) Sodium 9301mg (388%) Potassium 6212mg (177%) Fiber 11g (44%) Sugar 246g (492%) Vitamin A 7370IU (147%) Vitamin C 38.4mg (43%) Calcium 559mg (56%) Iron 21.5mg (119%)

Nutrition Facts

Serving: 1rack

Amount Per Serving

Calories 4250

% Daily Value*

Calories 4250kcal 213%
Carbohydrates 338g 113%
Protein 274g 548%
Fat 164g 252%
Saturated Fat 32g 160%
Cholesterol 1006mg 335%
Sodium 9301mg 388%
Potassium 6212mg 132%
Fiber 11g 44%
Sugar 246g 492%
Vitamin A 7370IU 147%
Vitamin C 38.4mg 43%
Calcium 559mg 56%
Iron 21.5mg 119%

* Percent Daily Values are based on a 2,000 calorie diet.