Peach and Bourbon Glazed Baby Back Ribs
Recipe courtesy of Food Network Kitchen

Bourbon Peach-Glazed Baby Back Ribs

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  • Level: Easy
  • Total: 3 hr (includes marinating time)
  • Active: 25 min
  • Yield: 4 to 6 servings
No grill? No problem. These instantly craveable ribs are made from start to finish in the oven. Using peach preserves instead of the fresh fruit in the savory glaze means this pantry-friendly meal can be made year-round, not just during the summer.



  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.