Peach Bourbon Bbq Baby Backs Recipes

SWEET BOURBON BABY BACKS

Steps:

• Preheat oven to 250 degrees F.
• Cut the baby back ribs into smaller even sized portions and place them into a shallow baking dish meat side up. Cover the ribs with the bourbon, reserving about 1/4 cup for the sauce, and then add the apple juice. Rub the meat side with the salt, pepper, red pepper flakes, grill seasoning, and the garlic. Place the ribs into the oven for 3 to 3 1/2 hours.
• Preheat the grill.
• Remove the ribs from the oven and hold for grilling. Mix 1/4 cup of the bourbon with the BBQ sauce and then coat the ribs with the mixture. Place the ribs on the grill and cook for about 15 minutes. Remove from the grill and arrange on a platter. Serve with grilled corn alongside, if desired.

BOURBON PEACH-GLAZED BABY BACK RIBS

Steps:

• Combine the smoked paprika, onion powder, garlic powder, 2 1/2 teaspoons salt, 1/2 teaspoon pepper, chili powder and brown sugar in a small bowl. Stir to combine.
• Place each rack of ribs on a large piece of aluminum foil (it will eventually need to completely seal the rack) and place 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 and up to overnight.
• Preheat the oven to 300 degrees F.
• In another small bowl, stir the vinegar, bourbon, preserves, 2 tablespoons water and a large pinch of salt and pepper together to combine. Pour half of the mixture over each rack and tightly seal each in the foil, crimping the edges to make a packet.
• Transfer the foil packets on the baking sheet to the oven and bake until the meat is tender and starts to pull away from the bones, about 1 1/2 hours.
• Remove the baking sheet from the oven. Carefully open the foil packets and pour off the liquid into a small saucepan. Bring to a strong simmer over medium-high heat and cook until it is reduced by about half and becomes a thin but syrupy glaze, stirring frequently, 6 to 8 minutes. It will thicken further as it cools.
• Line another baking sheet with foil and gently transfer the ribs to it. Position a rack on the top level of the oven and preheat the broiler.
• Using a pastry brush, generously coat the ribs with about half of the glaze. Broil until browned and charred in spots, 2 to 4 minutes. Brush generously with some of the remaining glaze and return to the broiler until deeply browned and charred in additional spots, 2 to 4 minutes more. Brush the finished ribs with any remaining glaze. Slice each rack between the bones and serve.

BABY BACK RIBS WITH SPICY PEACH BBQ SAUCE

Steps:

• For the ribs: Preheat the oven to 300 degrees F.
• In a small bowl, mix together the sugar, salt and paprika. Place the ribs on 2 sheets of aluminum foil large enough to wrap around them and seal. Rub the ribs evenly on all sides with the sugar mixture. Bring the foil up and around the ribs and crimp closed. Place on a rimmed baking sheet. Bake until tender but not falling apart, about 3 1/2 hours. Allow to cool slightly, about 30 minutes.
• For the sauce: Heat a medium saucepan over medium heat. Add the oil, onion, garlic and ginger to the pan and cook, stirring often with a wooden spoon, until the onions are soft and fragrant, about 4 minutes. Add the peaches and stir to coat with the flavors. Add the vinegar, sugar, salt and Calabrian chili and stir to combine. Bring to a simmer, then reduce the heat to low to maintain a gentle simmer. Add any dripping that may have accumulated on the baking sheet from the pork. Simmer until the peaches are very soft, about 30 minutes. Using an immersion blender, puree the sauce until it is as smooth or as chunky as you like.
• Preheat the broiler to high heat. Spoon one-quarter of the sauce all over the ribs. Broil for 4 minutes. Remove and repeat the process another 2 times, until the sauce is thick, sticky and golden brown. Serve with more sauce on the side if desired.

PEACH SMOKED BOURBON INFUSED BABY BACK RIBS

Steps:

• First thing is pre-heating the smoker. When using the pellet smokers I like to smoke the 1st hour @ 170 - 180 degrees. At the lower temps the pellets burn cooler and produce more smoke. This will put more smoke into the meat. That said, in this case I'm cooking on my Yoder Wichita stick burner. I will build an efficient fire with 1 1/2 chimney of lump and 2 sticks of peach wood. I like to slowly bring the pit up to 230 degrees.
• We will be using a modified version of the 3-2-1 method slightly modified. We will smoke for 2.5 hours un-foiled, 1.5 hours foiled with my bourbon sauce then we will smoke for 1-1.5 hours un-foiled and sauce the ribs at the end.
• Using a butter knife and paper towel. Remove the membrane on the back of the ribs. this is very important. Paper towel allows you to grip the membrane for removal.
• Mix 1/2 cup yellow mustard with 2 tbsp honey. Coat ribs front and back with this honey mustard mix. Shake on a light amount of garlic powder. Apply generous amounts of John Henry's Bourbon Rub. Don't over do it. Sprinkle on a liberal amount of brown sugar. Don't be shy with the brown sugar. Rub it in real good.(Bring to a simmer over medium heat then cool.)
• Smoke ribs for 2.5 hours @ 230 - 235 degrees. Mist ribs with Cherry Dr. Pepper once after 1.5 hours. After 2.5 hours, remove ribs and place on thick foil. in a cup mix 1/2 cup cherry Dr. Pepper and 2 shots of Jim Beam Red Stag Bourbon.
• Pour entire bourbon mix over ribs meat side down. Wrap foil around ribs tightly. Perform the foiling steps to each rack of ribs and place them back into smoker meat side down. Cook another 1.5 hours then remove the ribs from the tin foil and place them back in the smoker meat side up. At this point the ribs will be infused with the bourbon sauce.
• Smoke @ 230 - 235 degrees for another 1 - 1.5 hours. Keep an eye on them. Using tongues grab the ribs from one end and grabbing in towards the middle. As you lift the ribs they should bend and the neat should appear to tear but should not fall off the bone. You should be able to slight twist a bone without the bone twisting loose.