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Peach bourbon glazed baby back ribs with a sticky caramelized BBQ sauce, sliced between bones and served with fresh peach slices
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Peach Bourbon Glazed Ribs

Tender, oven-baked baby back ribs finished with a sticky peach bourbon glaze that’s sweet, tangy, and perfectly caramelized. This foolproof method delivers juicy ribs with a glossy BBQ-style finish every time.
Course dinner, Main Course
Cuisine American, BBQ
Keyword baby back ribs recipe, bbq ribs in oven, easy rib recipe, glazed ribs recipe, homemade bbq ribs, oven baked ribs, peach bbq ribs, peach bourbon glaze, peach bourbon ribs, sticky ribs recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 4 servings
Calories 620kcal
Cost $23 for entire recipe

Equipment

  • Baking Sheets
  • Heavy-duty aluminum foil
  • Wire rack (oven-safe)
  • Small saucepan
  • basting brush
  • Tongs
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Paper towels (for removing membrane)
  • Instant-read thermometer (optional)

Ingredients

Ribs

  • 2 racks pork baby back ribs 4–5 lbs total
  • 1 tablespoon olive oil

Dry Rub

  • 2 1/2 teaspoons salt
  • 2 teaspoons black pepper
  • 1 tablespoon smoked paprika
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • Optional: 1/2 teaspoon cayenne

Foil Base

  • 2 tablespoons apple juice
  • 1 tablespoon apple cider vinegar

Peach Bourbon Glaze

  • 1 cup peach preserves
  • 1/4 cup bourbon
  • 1/2 cup ketchup
  • 2 tablespoons brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 tablespoon butter

Instructions

Prepare the ribs

  • Preheat oven to 300°F (150°C).
  • Remove membrane from the back of the ribs if present.
  • Rub ribs with olive oil.
  • Mix dry rub ingredients and coat ribs evenly on all sides.

Wrap and bake

  • Place ribs bone-side down (meat-side up) on foil.
  • Pour apple juice and vinegar under the bones along the foil.
  • Wrap tightly, leaving a slight dome over the meat, and seal edges.
  • Bake for 2 1/2 to 3 hours until tender.

Check doneness

  • Ribs are ready when they bend easily, meat pulls back from bones, and a toothpick slides in easily.
  • Optional: internal temperature should reach 195–203°F (90–95°C).

Make the glaze

  • In a saucepan, simmer bourbon alone for 3–4 minutes.
  • Add remaining glaze ingredients except butter.
  • Simmer until the sauce coats the back of a spoon and flows slowly.
  • Remove from heat and stir in butter.
  • Taste and adjust: add a pinch of salt, sugar, or vinegar if needed.

Dry the ribs

  • Remove ribs from foil.
  • Place on a wire rack over a baking sheet.
  • Bake uncovered at 300°F for 20 minutes.

Glaze and caramelize

  • Brush a thin layer of glaze over ribs.
  • Broil for 1–2 minutes until lightly bubbling.
  • Repeat with 2–3 thin layers, broiling briefly between each.
  • Alternative: Bake at 425°F for 8–10 minutes instead of broiling.

Rest and serve

  • Let ribs rest for 5–10 minutes.
  • Slice between bones and serve with extra glaze on the side.

Notes

  • How to get tender ribs every time: Cook until the ribs bend easily and a toothpick slides into the meat with little resistance. Time can vary, so rely on texture—not just the clock—for perfectly tender oven baked ribs.
  • Peach bourbon glaze balance: This peach bourbon BBQ sauce is designed to be sweet, tangy, and slightly smoky. Taste before using and adjust with a pinch of salt, sugar, or vinegar depending on your peach preserves.
  • Prevent burnt glaze: Apply the glaze in thin layers and broil briefly. Thick coatings can burn quickly due to the natural sugars in the peach preserves and ketchup.
  • Best ribs for this recipe: Baby back ribs cook faster and are more tender, while spare ribs are meatier and may need slightly longer cook time.
  • Why use a foil wrap: Sealing the ribs in foil helps lock in moisture, creating juicy, fall-apart tender ribs without drying out in the oven.
  • How to keep ribs from getting mushy: After baking, always dry the ribs uncovered in the oven before glazing. This step creates structure and helps the sauce stick.
  • Make-ahead tip: You can bake the ribs a day in advance, refrigerate, then glaze and finish under the broiler or grill before serving.
  • Storing leftovers: Store cooked ribs in an airtight container in the refrigerator for up to 4 days. Reheat covered at 300°F until warmed through.
  • Freezing instructions: Freeze cooked ribs (without glaze or lightly glazed) for up to 2 months. Thaw overnight in the fridge before reheating.
  • Glaze consistency fix: If the peach bourbon sauce thickens too much while sitting, gently reheat and stir in 1–2 teaspoons of water to loosen.
  • Oven vs grill finish: For extra smoky flavor, finish the ribs on a grill for a few minutes instead of broiling.
  • Serving suggestion: Serve these peach bourbon glazed ribs with classic BBQ sides like coleslaw, cornbread, or baked beans for a complete meal.