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Oven Baked Ribs with Peach Bourbon BBQ Sauce

Prep Time15 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 45 mins


Oven Baked Ribs

  • 1 rack of baby rack ribs weight 2 1/2 pounds
  • Salt
  • 3 sprigs of thyme
  • 3 stems of Italian parsley
  • 3 garlic cloves peeled

Peach Bourbon BBQ Sauce

  • 1 pound peaches about 2 large peaches, cut in half
  • 2 tablespoons olive oil
  • 1 sweet red onion diced (from 1/2 sweet red onion)
  • 1/2 jalapeno minced
  • 3 garlic cloves
  • 1/4 cup apple cider vinegar
  • 1/4 cup water
  • 3 tablespoons bourbon
  • 2 tablespoons tomato paste
  • 2 tablespoons honey
  • 1 tablespoons brown Dijon mustard
  • 1 tablespoon light brown sugar maybe more?
  • 1 teaspoon Worcestershire sauce
  • Salt


  • For ribs: Sprinkle ribs on both sides with a salt. I was pretty liberal with my salt and I went through about 1/2 teaspoon per side. Place fresh herbs and cloves of garlic in the center of a sheet of foil that measures about 24 inches long (your ribs may vary in size so just eyeball it, being sure to leave about 4 inches on each side. Place rack of ribs on top of the herbs and garlic. Top with a second sheet of foil that is the same size as the bottom sheet. Fold in the sides of the foil, wrapping it like a present. Transfer the foil packaged ribs to a baking sheet and place in the oven to bake for 30 minutes. Turn the oven's temperature down to 250 degrees F and bake for an additional 1 1/2 hours to 2 hours. Meanwhile, make the bbq sauce.
  • For the bbq sauce: Bring a medium saucepan with water to a boil. Using a knife, make an X in the bottom of each peach half. Drop each peach half into the boiling water, skin side down, and cook for about 1 minute, until the skins turn a more opaque color and the peach looks a bit softer. Transfer to a cutting board to cool. Peel peaches, discarding the skins and pit, and coarsely chop.
  • In same pot (just be sure to dump out the water - no need to wash it) over medium heat, add two tablespoons of olive oil. When the oil is hot, add the onion and cook until translucent, about 5 minutes. Next, add the garlic, jalapeño and chopped up peach. Cook for an additional 5 minutes, stirring every so often, until the peaches have really softened and everything is fragrant. Add the apple cider vinegar, water, bourbon, tomato paste, honey, Dijon mustard, light brown sugar, Worcestershire sauce and a few pinches of salt. Bring the sauce to a simmer, cover and then immediately turn the heat to low. Cook for about 10 minutes, until the sauce has thickened, peaches are super soft and everything smells delicious.
  • If you have an immersion blender, you can use it now. Blend the sauce until smooth. If you don’t, no biggie. Transfer this bbq sauce to the blender and pulse until very smooth. Be sure to allow air to escape as you’re blending to avoid a blender explosion.
  • Assembly: When the ribs are done cooking, carefully remove the top layer of foil, being careful because that steam is HOT! Brush the ribs very liberally with the bbq sauce--I'm talking LAYER IT ON. Turn the broiler on and place the ribs underneath the broiler until the edges are lightly charred and the sauce has thickened, about 5 minutes. Put another layer of bbq sauce on the ribs and repeat the broiler process. Serve immediately with more bbq sauce on the side and cold beer. It's summer afterall.


Serving: 4g