Baby Back Ribs with Bourbon Peach Barbecue Sauce (And a Little Heat!)

From Food Stylist Donna Huttnen 


  • 2 tbsp. unsalted butter
  • 1/2 cup diced Vidalia onions
  • 1 tsp. minced garlic
  • 1 tbsp. chili paste
  • 4 cups peeled, pitted, and chopped peaches
  • 1/2 cup ketchup
  • 1 tbsp. fresh lemon juice
  • 2 tbsp. apple cider vinegar
  • 2 to 3 tbsp. light brown sugar
  • 1/4 cup good bourbon
  • Kosher salt and freshly ground black pepper


  • Preheat oven to 275 degrees
  • Precook ribs with favorite rub.
  • Wrap rips in foil, place in pan and roast for 2 hours – until tender.
  • Can be done 1 day in advance.


  • Melt butter in a medium saucepan over medium heat.
  • Add the onions and cook, stirring occasionally, until translucent, about 5 minutes.
  • Stir in the garlic and chili paste and cook, stirring, for 2 minutes
  • Add the peaches and cook until softened, about 5 minutes.
  • Add the ketchup, lemon juice, cider vinegar and brown sugar, and stir to combine.
  • Bring mixture to a simmer, and cook for 30 minutes, or until thickened.
  • Using an immersion blender or regular blender, puree the sauce until smooth.
  • Stir the bourbon into the barbecue sauce and set aside until ready to use.
  • Preheat a grill to medium heat.
  • Place precooked ribs on grill and season with salt and pepper.
  • Grill until heated through.
  • During the last few minutes of cooking, brush the ribs with the reserved peach sauce. Be careful, the sauce contains sugar and can burn easily.
  • Serve the ribs with the remaining warm Peach-Bourbon Barbecue Sauce.