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Peach-Bourbon BBQ Baby Backs

peach bourbon bbq baby backs   valentine's day dinner ideas
Mike Garten

Here's proof that booze and fruit make the best barbecue sauce. 

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Cal/Serv: 355
Yields: 8 servings
Total Time: 1 hour 0 mins
1/2 c.

tomato puree

1/4 c.

red wine vinegar

3 tbsp.


2 tbsp.

brown sugar

2 tbsp.

Dijon mustard

1 tbsp.

Worcestershire sauce

1/2 tsp.

ground cumin


peach, sliced (about 1 cup)


medium onion


clove garlic, thinly sliced

1 1/2 oz.

smoked slab bacon, cut into 1-in. pieces

3 tbsp.



racks baby back ribs (about 1 3/4 lbs per rack)

Kosher salt and pepper

  1. In small saucepan, combine tomato puree, vinegar, molasses, brown sugar, mustard, Worcestershire sauce, and cumin, then stir in peach, onion, garlic, and bacon. Simmer, stirring occasionally, until reduced by one-fourth, 15 to 20 minutes.
  2. Transfer mixture to blender and puree until smooth, then blend in bourbon. Transfer scant 1 cup to small bowl and set aside for serving later. 
  3. Heat grill to medium. Season each rack of ribs with 1/2 teaspoon each salt and pepper; place on grill, bone side down, then brush tops with 1/2 cup sauce and grill, covered, 15 minutes. 
  4. Flip racks over and grill, covered, 10 minutes. Uncover, increase heat to medium-high and grill, basting with some remaining sauce and turning occasionally, until cooked through and beginning to char, 5 to 6 minutes more. Transfer to cutting board, brush with some of remaining sauce and let rest at least 5 minutes before cutting. Serve with remaining sauce. 

Nutritional Information (per serving): About 355 calories, 22 g fat (8 g saturated), 23 g protein, 390 mg sodium, 14 g carb, 1 g fiber

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