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Tender Slow-Smoked Baby Back Ribs Recipe with Easy Bourbon Peach Glaze

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This recipe features tender slow-smoked baby back ribs with a sweet and smoky bourbon peach glaze that falls off the bone. Perfect for backyard BBQs and family dinners, it combines simple ingredients with a foolproof smoking method.

Ingredients

Scale
  • 2 racks baby back ribs (about 2–2.5 pounds each), membrane removed
  • 2 tablespoons kosher salt
  • 2 tablespoons smoked paprika
  • 1 tablespoon black pepper, freshly ground
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper (optional)
  • 1 cup peach preserves (or fresh peaches, finely chopped and cooked down)
  • 1/4 cup bourbon
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons brown sugar, packed
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon smoked paprika
  • Pinch of salt
  • Wood chips for smoking (hickory or applewood recommended, optional)

Instructions

  1. Trim any excess fat and peel off the silver skin membrane from the back of the ribs. (About 10 minutes)
  2. In a small bowl, combine kosher salt, smoked paprika, black pepper, garlic powder, onion powder, and cayenne pepper if using. Mix well. (5 minutes)
  3. Pat ribs dry with paper towels. Generously coat both sides of the ribs with the dry rub, pressing it in to adhere. Let rest at room temperature while you prepare your smoker or grill. (10 minutes)
  4. Preheat your smoker or grill to 225°F (107°C). Add wood chips (hickory or applewood) to the firebox or smoker box. Maintain low, steady heat for the duration of cooking. (15 minutes)
  5. Place ribs bone-side down on the smoker grates, away from direct heat. Smoke for about 3 hours, maintaining temperature and adding wood chips as needed. Spritz ribs every hour with apple juice or water to keep them moist. (3 hours)
  6. While ribs smoke, combine peach preserves, bourbon, apple cider vinegar, brown sugar, Dijon mustard, smoked paprika, and salt in a small saucepan. Simmer gently over medium-low heat, stirring often until thickened and glossy (about 10-12 minutes). Remove from heat and set aside. (15 minutes)
  7. After 3 hours, wrap ribs tightly in aluminum foil to lock in moisture. Return to the smoker for another 1-1.5 hours. (1 hour 30 minutes)
  8. Carefully unwrap ribs and brush generously with bourbon peach glaze. Place ribs back on the smoker or grill over indirect heat for 15-20 minutes to let the glaze set and caramelize. Watch closely to prevent burning. (20 minutes)
  9. Remove ribs from heat and let rest, uncovered, for 10 minutes before slicing between bones. Serve with extra bourbon peach glaze on the side. (10 minutes)

Notes

Remove the membrane from ribs for tenderness. Maintain smoker temperature around 225°F (107°C). Use hickory or applewood chips for best flavor. Spritz ribs lightly with apple juice to keep moist. Wrap ribs in foil after 3 hours to lock in moisture (Texas crutch). Apply glaze near the end to avoid burning sugars. Let ribs rest before slicing. Glaze can be made ahead and stored in fridge up to a week.

Nutrition

Keywords: baby back ribs, bourbon peach glaze, slow smoked ribs, BBQ ribs, smoked ribs recipe, bourbon glaze, peach preserves, backyard BBQ, summer ribs

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