Baby Back Ribs with Peach-Bourbon BBQ Sauce!

by Sarah on June 20, 2009

Happy Father’s Day to all the dads out there!

Here’s the recipe for the ribs I made for Friday night. They were supercalifragilisticly good.

Baby Back Ribs with Peach-Bourbon BBQ Sauce

Dry Rub
salt, pepper
garlic powder
onion powder
Mix in quantities you like–we make it a huge batch at a time so we always have it on hand. Sometimes more or less of a certain flavor. I make it in a clear jar so I can see the layers of how much of something I’ve added–and just make the layers sort of equal (ok, not the cayenne).

Heat oven to 250–convection roast if you have it.
Mix about 3/4 cup of the rub with equal amount of dark brown sugar. Pat your ribs dry and place them on a rack above a foil-covered baking sheet. Apply rub to all sides of the rack, pressing the rub on there so it sticks on.

Roast for 2 1/2 to 3 hours, testing for doneness. They should be tender and pull away easily.

Peach-Bourbon BBQ Sauce:

2 Tablespoons butter
1/2 red onion, about 3/4 cup minced
6 white or yellow ripe peaches, peeled and coarsely chopped
2 Tablespoons apple cider vinegar
1/3-1/2 cup dark brown sugar, depending on the sweetness of the fruit
1/3 cup chicken stock
1/2 cup ketchup
1 Tablespoon Worcestershire
1 teaspoon Dijon
1 Tablespoon Sambal sauce (chili-garlic–the kind with the green screw-top lid, not the Rooster Sauce)
2 Tablespoons fresh lemon juice
1/2 cup bourbon

Melt butter in saucepan and saute onion until soft. Add peaches, bring to a simmer, and cook about 5 minutes. Add the rest of the ingredients except lemon juice and simmer another 15 to 20 minutes, until thick. Add lemon juice to taste.

Using a stick blender, puree until smooth.

When the ribs are done, you can either finish them on the grill for some smoky flavor, or just do it in the oven. But first you must glaze them!

First, crank up your broiler or fire up the grill. Get whichever nice and hot.
Slather your sauce all over the ribs and apply heat to both sides, so that the glaze gets a little charred and the ribs reheat (if needed). When you take the ribs off, slather more of the sauce on there and then let them sit a few minutes before you cut them. This will ensure maximum glaze adhesion.

(see all those bits on the cutting board? eat them when nobody is looking–you’ll thank me later)


The sauce recipe yields plenty, so I think I’ll have to use some on a chicken this week. Try this one out, it is soooooo gooooood—sweet, spicy, yummyness.

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