Slow cooked maple peach bourbon back ribs

Maple peach bourbon ribs, ribs on a tray with sliced peaches, maple bourbon sauce behind it, bbq'd ribs on a platter

Slow cooked maple peach bourbon back ribs

These ooey gooey sweet and sticky maple peach bourbon pork ribs are AMAZING and won't disappoint!

5 from 5 votes

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Prep Time: 25

Cook Time: 5

Total Time: 5 25

Servings: 2 Full Racks

Calories: 1051kcal

Author: Kristen

Equipment

1 Slow Cooker/Pressure Cooker optional

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

You can also use side ribs, they taste just as good and are generally less expensive.

I used a fresh peach, but you can absolutely use frozen peaches too, I would use 11/2 cups of frozen peaches

If you want to make these in the slow cooker, feel free. Here are the updated instructions -
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

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