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Best Sticky Bourbon Peach BBQ Ribs for Labor Day

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Sweet, smoky, and a little boozy, these Sticky Bourbon Peach BBQ Ribs are the perfect showstopper for your Labor Day cookout. With a glossy caramelized crust and tender meat, they’re surprisingly easy to make and guaranteed to impress.

Ingredients

Scale
  • 2 racks pork spare ribs or baby back ribs (about 4–5 pounds total)
  • 1 tablespoon yellow mustard
  • 2 tablespoons brown sugar (light or dark)
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 cup peach preserves (or jam)
  • 1/4 cup bourbon
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 clove garlic, minced (or 1/2 teaspoon garlic powder)
  • 1/2 teaspoon red pepper flakes

Instructions

  1. Prep the Ribs: Remove the thin membrane from the back of each rack. Slide a butter knife under the membrane, grab with a paper towel, and pull off.
  2. Make the Dry Rub: In a small bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, salt, pepper, and cayenne.
  3. Season the Ribs: Pat ribs dry, brush with yellow mustard, then sprinkle dry rub generously over all surfaces. Let sit at room temperature for 20 minutes.
  4. Preheat the Grill: Set up grill for indirect heat at 275°F. For charcoal, bank coals to one side. For gas, turn on burners on one side only.
  5. First Phase – Smoke: Place ribs meat-side up on cool side of grill. Cook undisturbed for 2 hours, maintaining 275°F.
  6. Second Phase – Wrap and Steam: Lay ribs on large sheets of heavy-duty foil. Add 2 tablespoons apple juice or water per rack, wrap tightly, and return to grill for 45 minutes.
  7. Make the Glaze: In a small saucepan, combine peach preserves, bourbon, apple cider vinegar, Worcestershire sauce, soy sauce, garlic, and red pepper flakes. Simmer 5-7 minutes until thickened.
  8. Third Phase – Glaze and Finish: Unwrap ribs, place back on grill meat-side up. Brush with glaze, cook 5 minutes. Repeat glazing, cook 5 more minutes. Move ribs over direct heat for final 5 minutes to caramelize.
  9. Rest and Serve: Remove ribs, let rest 10 minutes. Slice between bones and serve with extra glaze if desired.

Notes

Don’t rush the low and slow cooking; glaze only during the last 15 minutes to prevent burning. Use a water pan for humidity on charcoal grills. Let ribs rest 10 minutes before slicing.

Nutrition

Keywords: BBQ ribs, bourbon peach ribs, Labor Day ribs, sticky ribs, grilled ribs, peach glaze ribs

Find it online: https://forkmila.com/best-sticky-bourbon-peach-bbq-ribs-for-labor-day/