Grilled Peach Bourbon Ribs With BBQ Sauce
These peach bourbon ribs get grilled low and slow, then glazed with a scratch-made peach BBQ sauce. The best peach ribs recipe for your next cookout.
Grilled Peach Bourbon Ribs With BBQ Sauce
This recipe comes to us from Al Frugoni, Argentine pitmaster, social media star, and friend of Montana Knife Company.
4
20 minutes
3 hours 30 minutes
450
American BBQ
Dinner
These peach bourbon ribs combine fire-grilled pork with a scratch-made peach BBQ sauce cooked right over an open flame. Fresh peaches get seared in butter, then finished with a flaming pour of bourbon, blended until smooth, and brushed onto the rack for a sweet, smoky glaze no bottled sauce can touch.
Peach ribs bring together sweet, smoky, and spicy flavors that’ll have your cookout guests lining up for seconds. Grab a rack of ribs, a handful of ripe peaches, and fire up the grill.
Ingredients
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1 rack pork ribs (St. Louis-cut or baby back), about 3 lbs.
- Your favorite salt and pepper seasoning (I use my own TX Salt & Pepper)
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- 4 fresh peaches, halved and pitted with a clean, sharp knife
- Your favorite pork rub (I use Blazing Star Pork’n Rub and Seasoning)
2 Tbsp. unsalted butter
1/4 cup bourbon
- 1/4 cup Japanese-style BBQ sauce (I use Melinda’s Sweet & Spicy Japanese BBQ sauce)
- 2 Tbsp. hot honey sauce (I use Melinda’s Hot Honey)
Directions
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Flip the rack bone-side up and remove the membrane from the back of the ribs. Grab a corner with a paper towel and peel it off in one piece.
- Keep your knife sharp for clean cuts when trimming excess fat. Season the rack generously on all sides with salt and pepper. Don’t hold back here; proper seasoning makes or breaks peach bourbon ribs.
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Set up your grill for indirect heat at 250–275°F. If you’re running a charcoal grill, bank the coals to one side and place the ribs on the cool side. Woods like hickory, oak, or pecan add a clean smoky flavor that pairs well with the peach bourbon sauce.
Place the seasoned rack bone-side down on the grate. Close the lid and cook for about three hours, maintaining a steady temperature the entire time.
- The peach ribs are ready for sauce when the meat has pulled back from the bone tips and the bark has set. Check for a slight bend when you lift the rack with tongs. If the surface cracks, the ribs are ready for the next step.
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Halve and pit four fresh peaches, then season the cut sides with pork rub. Place a cast-iron skillet directly over the fire and melt the butter.
Lay the seasoned peach halves cut-side down in the hot butter. Let the peaches caramelize for two to three minutes per side until they soften and pick up color.
Pour in the bourbon. The alcohol will flame up, so stand back and let the flare-up burn off.
Once the bourbon flame dies down, add the Japanese-style BBQ sauce and hot honey sauce. Let the peach bourbon mixture bubble and reduce for about five minutes.
Use an immersion blender to puree the sauce directly in the skillet until smooth. The finished peach bourbon BBQ sauce turns out thick, glossy, and packed with flavor.
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Brush a generous coat of peach bourbon BBQ sauce onto the ribs. Close the lid and let the glaze set over indirect heat for 10–15 minutes.
- Pull the rack off the grill and let the peach BBQ ribs rest for five minutes on a cutting board. Use a sharp kitchen knife to slice between the bones to separate the ribs.
Serve the peach bourbon ribs with extra sauce on the side for dipping.
