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Kid-Approved Bourbon Peach Ribs: Easy BBQ Recipe

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These oven-baked pork ribs are glazed with a sweet and fruity peach bourbon sauce, making them tender, flavorful, and kid-approved. A happy accident turned into a family favorite that’s perfect for any occasion.

Ingredients

Scale
  • 2 racks pork ribs (about 4–5 lbs total), St. Louis-style or baby back
  • 4–5 medium fresh peaches, ripe but firm (about 2 cups chopped)
  • 1/4 cup bourbon
  • 1/2 cup ketchup
  • 1/4 cup brown sugar, packed
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 3 cloves garlic, minced
  • 1 tablespoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 tablespoons olive oil

Instructions

  1. Preheat oven to 300°F (150°C). Line a large baking sheet with aluminum foil; place a wire rack on top if available.
  2. Pat ribs dry with paper towels. Remove the membrane from the back of the ribs if present.
  3. In a small bowl, mix smoked paprika, onion powder, salt, black pepper, and cayenne (if using). Rub mixture all over both racks of ribs. Let sit at room temperature for 15-20 minutes.
  4. Peel and chop peaches (about 2 cups). In a small saucepan, combine peaches, bourbon, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, and minced garlic. Bring to a simmer over medium heat, stirring occasionally. Reduce heat to low and simmer for 10-12 minutes until peaches are soft and mixture thickens slightly. Mash with a potato masher or spoon to break up large chunks.
  5. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear ribs in batches for 2-3 minutes per side until browned (optional but recommended).
  6. Place seared (or unseared) ribs on prepared baking sheet, meaty side up. Brush a generous layer of glaze over the tops. Cover tightly with foil.
  7. Bake for 2 to 2 1/2 hours until meat is tender and starts to pull away from the bones.
  8. Remove foil carefully. Brush another layer of glaze over ribs. Increase oven temperature to 400°F (200°C). Return ribs to oven, uncovered, for 10-15 minutes until glaze is sticky and caramelized.
  9. Let ribs rest for 5-10 minutes before cutting. Cut between bones to separate into individual ribs. Serve with extra glaze on the side.

Notes

For a non-alcoholic version, substitute bourbon with apple cider or peach nectar. The glaze can be made up to 3 days ahead. Ribs can be seasoned with dry rub a day ahead for deeper flavor. Leftovers keep in the fridge for up to 4 days and reheat well in the oven at 300°F for 10-15 minutes.

Nutrition

Keywords: bourbon peach ribs, BBQ ribs, oven-baked ribs, kid-friendly ribs, peach glaze ribs, pork ribs

Find it online: https://coracooks.com/kid-approved-bourbon-peach-ribs-easy-bbq-recipe/