Bourbon Peach-Glazed Baby Back Ribs


  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon chili powder
  • 2 tablespoons packed light brown sugar
  • 2 racks baby back ribs (about 1 pound each)
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons bourbon
  • 1/2 cup peach preserves


  1. 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.
  2. 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.
  3. Preheat the oven to 300 degrees F.
  4. In another small bowl, whisk the vinegar, bourbon, preserves, 2 tablespoons water and a large pinch of salt and pepper together. Pour half of the mixture over each rack and tightly seal each in the foil, crimping the edges to make a packet.
  5. 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.
  6. Remove the baking sheet from the oven. Carefully open the foil packets and 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 and becomes a thin but syrupy glaze, stirring frequently, 6 to 8 minutes. It will thicken further as it cools.
  7. 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.
  8. 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.


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