These ribs with peach bourbon sauce are fall-off-the-bone tender and full of bold flavours. They cook low and slow, but the hands-on part is minimal.
In other words, they take a while, the effort is low and the ribs are scrumptious. Don’t be afraid to use the shortcuts below if you’re feeling a bit lazy or short on time – and they’ll still taste great.
I added peaches in the sauce just because I love using them wherever possible at their summer peak. It’s a solid sauce, but I have to admit the peaches are somewhat masked by the BBQ sauce. Nevertheless, the subtle sweetness and texture of the peaches do come through.
The recipe uses the low-fuss baking method which works so well to infuse the flavour of the rub and results in perfectly tender ribs every time. Then I finish the ribs on the grill or under the broiler, adding the sauce and a bit of char for presentation.
Tailor To Your Taste (and Substitutes)
- use any spice rub you prefer
- omit the bourbon
- if you don’t have fresh peaches, use 1/2 cup of peach jam/preserves and cut the brown sugar in half.\
- use chicken instead of ribs, adding the sauce in the last 10 minutes on the grill
- buy a spice rub for ribs/chicken
- for the sauce, use a cup of your favourite store-bought or homemade BBQ sauce, then add the bourbon and peaches as per the recipe
- instead of pre-baking the ribs for 2 hours, place them in a pot of seasoned water (salt, onions, bay leaves, pepper. garlic), slowly bring them to a boil, then lower the heat and simmer for an hour, covered.
- The rub, sauce and ribs can all be made a day or two ahead. For the ribs, cool them after baking, then refrigerate in a sealed bag or container. Keep the sauce in the fridge as well. To finish the ribs, bring them to room temperature if you have time, then grill or broil them as per the recipe.
This recipe was inspired by The Neelys on Food Network and Lemon Blossoms food blog.
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