It’s barbecue season baby!
I love BBQ season and these ribs are too good not to share. This is a spin off of one of my favorite sauces, maple mustard (I’ll share that one day too). This time I added a bit of bourbon and some fresh peaches because we’re coming up to peach season and it is the BEST!
This recipe is a bit of a labour of love in the sense that they have to slow cook in the oven for a few hours, but it is so worth it! If you prefer to do them in a slow cooker, I’ve given you the info for that too.
The best thing about this recipe
You can make them in the oven or a slow cooker.
You can finish them off on a BBQ or in the oven on broil.
You can use side ribs too, they taste just as good and they’re generally less expensive.
You can make these in the off season using frozen peaches too, and the sauce is still incredible.
Ingredients you will need for these ribs
Baby back ribs – two full racks (approximately 16 ribs)
Maple syrup – you really want to use real maple syrup here – no cheap substitutes
Bourbon – there are so many kinds of bourbon, really any of them will work. I used Jim Beam – a real old school basic bourbon. Bulleit, Makers Mark, Wild Turkey, and Knob Creek would be great too.
Dijon mustard – I used a basic smooth dijon mustard, something like Frenchs is perfect.
Lemon juice – I always use fresh squeezed. I find the bottled ones always have a little chemical flavour I’m not into. But, they can be used.
Peaches – I used a fresh yellow peach from the Okanagan, because YUM! But you can use a white peach, a couple donut peaches and you can even use frozen. Look for the substitution in the recipe notes.
How to make these ribs
Make the sauce first – you’re going to whisk together all the ingredients except for the peach and bring it to a boil. Then you’ll add the peach and let it simmer to break down all those flavours.
Blend it up – remove the sauce from the stovetop and blend it together to puree the peaches and let it simmer a bit longer to thicken.
Prepare the ribs – bring the ribs to room temperature. When they’re ready you’ll want to season them with salt and pepper and cook at a high temperature for a few minutes. Then you’ll brush them with a bit of sauce before cooking.
Cook the ribs – you will cook the ribs low and slow in the oven or a slow cooker. Then you’ll brush with a bit more sauce and broil to get that nice crystallized sugar char on the outside.
I promise you will LOVE these ribs, they are oooey, gooey, sweet, sticky and freakin delicious!!!
It’s a nice twist off the same BBQ recipe you see over and over again but still has that sweet, smoky, tangy flavour we’ve come to love.
Slow cooked maple peach bourbon back ribs
Equipment
Ingredients
- 2 racks of baby back pork ribs approx. 16 ribs
- 3/4 cup maple syrup
- 3 tbsp bourbon
- 1 tbsp dijon
- 1 tbsp lemon juice
- 1 peach diced
Instructions
- Preheat oven to 450F. Take the ribs out of the fridge to bring to room temperature.
- To make the sauce, in a small heavy bottom sauce pan on medium-high heat add all the ingredients except for the peach. Whisk until fully combined. Bring to a boil, and add the diced peach. Let simmer for 10-12 minutes, stirring occasionally to make sure the sugars don't burn.
- Remove from stovetop and pour into a blender or food processor and pulse until peach is pureed. Pour back into sauce pan on medium-high heat and bring to a boil again. Let simmer for an additional 8-10 minutes, stirring occasionally. You will notice the mix starts to thicken and bubble, Remove from heat and let cool.
- Pat the pork ribs with a paper towel to remove any moisture. Season with salt and pepper and put the ribs into your pan uncovered in the oven at 450F for 15 minutes. Then remove from oven, brush a layer of the sauce over the ribs, and cover with tinfoil. Turn the oven down to 275F and cook for another 4 to 5 hours, or until they are easily pulled apart from one another. About half way through, brush them once more with a bit more sauce and set the rest aside.
- Once they are done, remove from oven and pour the remaining sauce on top, brush it over to make sure you fully cover all the ribs. Turn the oven to broil and return the ribs to the oven to broil for 4-5 minutes until charred on the edges and bubbling.
- Cut, serve and enjoy!
Notes
On HIGH for 4 HOURS, they should be tender, fall off the bone.
Place your ribs in the bowl of a 6-qt slow cooker, pour the sauce all over, making sure to evenly coat the ribs. Once they are done, transfer ribs to a parchment lined oven tray, baste with some of the sauce from the slow cooker bowl and broil for 4-5 minutes until charred on the edges and bubbling!
Nutrition
Other recipes you might enjoy
PEACH CAPRESE SALAD WITH FRESH BC PEACHES
ELDERFLOWER AND WHITE WINE SANGRIA
VEGAN ZUCCHINI NOODLE SALAD WITH SESAME VINAIRGRETTE
Till the next recipe,
Kristen xo
These are one of our favourite summer recipes. Simple to make and so delicious.