We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Peach Bourbon Barbecued Ribs with Savoury Grilled Peaches
Summer 2021
As luck would have it, peach season falls right in line with peak grilling season here in Ontario, and I can't think of anything more delicious than a barbecue sauce made of sweet and sticky stewed peaches and smoky bourbon to slather all over fall-off-the-bone baby back ribs.
Serves 4
2 racks (each approx. 2 1/4 lbs/1 kg) baby back ribs
1 tbsp (15 mL) smoked paprika
2 tsp (10 mL) dry mustard powder
1 1/2 tsp (7 mL) ground cumin
1 tsp (5 mL) kosher salt
1 tsp (5 mL) freshly ground pepper
3/4 tsp (4 mL) garlic powder
1/2 tsp (2 mL) cinnamon
SAUCE
1 tbsp (15 mL) extra virgin olive oil
1/2 yellow onion, diced
Kosher salt
Freshly ground pepper
2 cloves garlic, minced
4 yellow peaches, peeled, pitted and diced
1/4 cup (60 mL) bourbon
3 tbsp (45 mL) ketchup
3 tbsp (45 mL) smooth Dijon mustard
3 tbsp (45 mL) apple cider vinegar
2 tbsp (30 mL) pure maple syrup
1 tsp (5 mL) smoked paprika
3/4 tsp (4 mL) ground cumin
1/4 tsp (1 mL) cinnamon
4 yellow peaches, halved and pitted
1. Place ribs in a large dish, bone side up; remove and discard silver skin (see TIP) and set aside. In a small bowl, prepare dry rub by mixing together the smoked paprika, dry mustard powder, cumin, salt, pepper, garlic powder and cinnamon. Reserve 2 tsp (10 mL) of dry rub mixture and sprinkle remaining rub over both sides of ribs. Rub into the meat, cover ribs and refrigerate for at least 2 hours or up to overnight to allow flavours to penetrate the meat.
2. Preheat grill to medium-high heat. Prepare grill for indirect cooking by turning off all but 1 burner and turning the remaining burner to medium-low. Place a drip pan or piece of foil on the cool side of the grill.
3. Place ribs, bone side down, on the upper rack over drip pan or foil. Close the lid and allow ribs to cook, without lifting the lid, for 1 1/2 hours. To check for tenderness, a sharp paring knife should easily pierce meat between ribs. If there is any resistance, close the lid and continue cooking for another 20 to 30 minutes, until tender.
4. Meanwhile, prepare the sauce by heating olive oil in a medium pot over medium heat. Add in diced onion, season with salt and pepper, and cook until tender and lightly golden brown, 4 to 5 minutes. Stir in garlic, diced peaches and bourbon, turn the heat down to medium-low, and allow the mixture to cook together until peaches become broken down and jammy, 12 to 15 minutes. Stir in ketchup, mustard, vinegar, maple syrup, 1 tsp (5 mL) smoked paprika, 3/4 tsp (4 mL) cumin and 1/4 tsp (1 mL) cinnamon. Remove sauce from heat and, using a hand blender or traditional blender with vent cap removed, blend until smooth. Season to taste with salt and pepper, and return the sauce to low heat to keep warm.
5. When ribs are tender, transfer to direct heat of grill and brush with peach bourbon barbecue sauce. Flip ribs frequently and continue basting for 10 to 15 minutes or until sauce and grilled to your liking. Allow ribs to rest for 10 minutes while you prepare peaches.
6. Scatter remaining 2 tsp (10 mL) dry rub over peach halves and place, flesh side down, onto a hot grill to lightly char for 5 minutes. Remove to a serving platter along with rested ribs.
Serves 4
TIP To ensure your ribs are perfectly tender, make sure you remove the silver skin from the bone side of the racks before seasoning and cooking. To remove, simply lay a rack of ribs bone side up on a work surface and work a small knife under one end of the translucent membrane. Lift and loosen the membrane until you can grasp it with a piece of paper towel, then simply pull it off the ribs. The silver skin should pull away in one piece, but if it does tear, use the knife to loosen any stubborn sections.
