Bourbon Peach Spare Ribs

Name: Bourbon Peach Spare Ribs
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 6-8
Ingredients: 3 racks of full spare ribs or 3 racks of St. Louis cut if you don’t want to trim.; Heavy duty aluminum foil; Pork rub or simple 1:1 diamond crystal kosher salt and coarse black pepper will work. While Perpetual beef is labeled as a beef rub, it’s killer on ribs; 2 cups chopped peaches – ripe is good, but if they aren’t ripe it won’t matter much since we cook these until they’re soft and puree; 1 cup white granulated sugar; 1 cup bourbon; Juice from 1 lemon; 1 ounce apple cider vinegar; ½ teaspoon Diamond Crystal kosher salt

Bourbon Peach Spare Ribs

Rated 5.0 stars by 1 users

Servings

6-8

Prep Time

15 minutes

Cook Time

6 hours

Peaches are in season, bourbon is always in season and when you combine that with spare ribs, the result is something you’re gonna want to share with your mom, your dad, you sister, your brother and everyone else you know and they’ll thank you. Unless of course you don’t like people then these tasty treats are just for you. The process is super simple so let’s rock.

Ingredients

3 racks of full spare ribs or 3 racks of St. Louis cut if you don’t want to trim.
Heavy duty aluminum foil
Pork rub or simple 1:1 diamond crystal kosher salt and coarse black pepper will work. While Perpetual beef is labeled as a beef rub, it’s killer on ribs

For the Bourbon Peach Glaze

2 cups chopped peaches – ripe is good, but if they aren’t ripe it won’t matter much since we cook these until they’re soft and puree
1 cup white granulated sugar
1 cup bourbon
Juice from 1 lemon
1 ounce apple cider vinegar
½ teaspoon Diamond Crystal kosher salt

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Directions

For the Bourbon Peach Glaze

Mix all ingredients in a medium sized pot, bring to a boil then simmer to for 1hr and let cool
Once cool, transfer to a blender and blend until smooth — if you do this before cooling, be careful and do it in batches, it will release a lot of hot steam
Adjust salt and vinegar levels to preference. I usually add a little more vinegar and salt to really make it pop

For the Ribs

Set your smoker up to 250 degrees F
While your smoker is coming to temp, trim your ribs if using full spare. If using St. Louis cut, no need to trim
Once trimmed, season both sides of your ribs moderately, starting from on the bottom side
Let your ribs sit for 20-30 minutes while the rub tacks up. When this happens it should look like the rub has wet through
Once the rub tacks up, get your ribs on your smoker and keep the temperature around 250 degrees F
At about hour 3, I spritz the edges with apple cider vinegar if they look like they’re getting too much heat
Once the ribs hit about 180 degrees internal (for me this was about 4-5 hours in), I pushed the temp to 275-280 to crisp up the membrane on the back
When the ribs hit about 190 degrees internal and have a nice bend to them, I put some glaze on the aluminum foil, place the ribs meat side down on the foil, and then hit the back of the rack with a little more glaze and wrap the ribs tightly with foil
I put the ribs on the smoker meat side down for about 10-15 minutes to get everything acquainted and then take them off and rest them as long as I can stand but at least 30 mins and an hour is plenty
Slice between the bones and serve, sometimes I hit the bones with a little extra rub or salt right before eating if I feel like they could use a little more salt – which I generally do because I like salt
Eat B.B.Q. Live Forever