Bourbon Peach Glazed Ribs

I finally found a good use for those little bottles of whiskey/bourbon you can buy at the grocery store. They are perfect for use in this recipe, and you don't have to keep a full bottle of bourbon on hand.  Genius!

If you're a rib lover like me, you'll love this simple recipe that's easy to make all year round.  No need to wait for peach season.  They are super delicious!  They can be prepared on the grill or in the oven.

1 tsp smoked paprika

1 tsp onion powder

1 tsp garlic powder

Kosher salt and freshly ground black pepper

1 Tbsp chili powder

2 Tbsp brown sugar

2 lbs baby back ribs

3 Tbsp apple cider vinegar

3 Tbsp or a 50 ml bottle of bourbon 

1/2 cup peach preserves

Combine the smoked paprika, onion powder, garlic powder, 2 1/2 tsp salt, 1/2 tsp pepper, chili powder and brown sugar in a small bowl.  Stir to combine.

Place your ribs on a large piece of aluminum foil.  It should be large enough to completely seal around your ribs.  Place them on a baking sheet.  Generously sprinkle the dry rub on both sides of the ribs.  Leave uncovered and place in the refrigerator, meat side up, for at least 1 hour.

Preheat your oven to 300 degrees,  

In another small bowl, whisk the vinegar, bourbon, preserves, 2 Tbsp water and a large pinch of salt and pepper together.  Pour the mixture over the ribs and tightly seal the foil, Crimp the edges to make a packet.  

Bake in the oven on the baking sheet for about 90 minutes.  The meat should be tender and pulling away from the bones.

Remove from the oven and carefully open the foil packets.  Pour the liquid into a small saucepan.  Bring to a strong simmer over medium-high heat and cook until it is reduced by about half.  It should be a thin, syrupy glaze.  Stir frequently for 6 - 8 minutes.  It will thicken further as it cools.  

Line another baking sheet with foil and transfer the ribs to it.  

Preheat the broiler in your oven.  

Generously coat the ribs with about half of the glaze using a pastry brush.  Broil until browned and charred in spots, 2 - 4 minutes.  Brush generously with some of the remaining glaze and return to the broiler until deeply browned and charred in additional spots, 2 - 4 minutes more.  Brush the finished ribs with any remaining glaze.  Slice and serve.  

Side Note:  These are delicious served with grilled fresh peaches!