Get ready to tantalize your taste buds with a mouthwatering dish that’s perfect for any occasion! Our "Ribs with Peach Bourbon Sauce" recipe combines the rich, smoky flavor of tender pork ribs with a sweet and tangy sauce that will have your guests begging for seconds. Imagine the aroma wafting through your kitchen as you slow roast these juicy ribs, only to finish them off with a luscious glaze that caramelizes to perfection. Whether you're hosting a backyard barbecue or enjoying a cozy family dinner, this recipe is sure to impress and leave everyone craving more. Dive into the details of this delicious dish and discover how to elevate your rib game to a whole new level!
Ingredients
- 2 racks of pork ribs
- 1 cup peach preserves
- 1/2 cup bourbon
- 1/4 cup apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Remove ribs from refrigerator 30 minutes before cooking to bring to room temperature. Pat ribs dry with paper towels.
- Preheat oven to 275°F (135°C). Remove membrane from back of ribs by sliding a knife under the thin membrane and pulling it off completely.
- Season ribs generously with salt, pepper, and garlic powder on both sides, ensuring even coverage.
- Wrap ribs tightly in aluminum foil, creating a sealed packet. Place on a baking sheet and slow roast in the oven for 2 hours until meat is tender and begins to pull away from the bones.
- While ribs are cooking, prepare the peach bourbon sauce. In a saucepan, combine peach preserves, bourbon, apple cider vinegar, Worcestershire sauce, and Dijon mustard. Whisk together and simmer over medium heat for 15-20 minutes until slightly thickened.
- After 2 hours, remove ribs from oven and carefully unwrap foil. Brush generously with prepared peach bourbon sauce.
- Increase oven temperature to 425°F (218°C). Return ribs to oven, uncovered, and bake for an additional 15-20 minutes, basting with sauce every 5 minutes to create a caramelized glaze.
- Remove from oven and let rest for 10 minutes. Slice between bones and serve with extra sauce on the side.
Tips
- Bring Ribs to Room Temperature: Allow the ribs to sit at room temperature for about 30 minutes before cooking. This helps them cook more evenly and results in a juicier final product.
- Remove the Membrane: Don’t skip this step! Removing the membrane on the back of the ribs allows the flavors to penetrate the meat better, ensuring a more flavorful dish.
- Season Generously: When seasoning the ribs, don’t be shy with the salt, pepper, and garlic powder. A good seasoning will enhance the natural flavors of the pork.
- Slow and Low: Cooking the ribs at a low temperature for an extended period is key to achieving that fall-off-the-bone tenderness. Make sure to wrap them tightly in foil to lock in moisture.
- Baste for a Glaze: During the final baking phase, baste the ribs with the peach bourbon sauce every 5 minutes. This not only adds flavor but also creates a beautiful caramelized glaze.
- Rest Before Serving: Let the ribs rest for about 10 minutes after removing them from the oven. This allows the juices to redistribute, making each bite even more succulent.
- Serve with Extra Sauce: Always offer extra peach bourbon sauce on the side for dipping. It’s a crowd-pleaser that adds an extra layer of flavor to each bite!
Nutrition Facts
Calories: 620kcal
Carbohydrates: 35g
Protein: 45g
Fat: 32g
Saturated Fat: 12g
Cholesterol: 180mg
