Bourbon Peach Country Style Ribs

Bourbon peach country style ribs are tender oven-baked ribs glazed with a peach bourbon barbecue sauce made from fresh peaches. Part of the sauce cooks with the ribs, part caramelizes during the final bake, and the rest is served warm alongside.

Course Dinner, Main Course

Cuisine American

Keyword bourbon peach country style ribs, country style pork ribs, oven baked country style ribs, peach barbecue ribs, peach bbq ribs, peach bourbon barbecue sauce, pork shoulder ribs

Prep Time 20

Cook Time 3

Total Time 3 20

Servings

Calories 485kcal

Author Cathy Pollak

Equipment

baking dish 9x13 (23x33 cm). Holds the ribs in a single layer for even cooking.
Saucepan (medium). Used to cook the peaches and build the sauce.
Immersion blender (or regular blender). Cretaes a smooth glaze by blending the peaches directly into the sauce.
aluminum foil Covers the baking dish during the slow cooking stage.
basting brush Makes it easier to apply the glaze during the final bake.
digital thermometer Helpful for checking tenderness. Country style ribs are often most tender between 195°F and 205°F (91°C to 96°C).

Ingredients

Ribs:

2 tsps (12 g) kosher salt
1 tbsp (13 g) light brown sugar
1 tsp (2 g) smoked paprika
2 tsps (5 g) chili powder
½ tsp (1.5 g) garlic powder
½ tsp (1.5 g) onion powder
½ tsp (1 g) black pepper
¼ tsp (0.5 g) cayenne pepper
3 lbs (1.36 kg) boneless country style ribs

Sauce:

3 fresh peaches peeled and diced
½ cup (120 ml) bourbon
1 cup (240 g) barbecue sauce
2 tbsps (25 g) light brown sugar
1 tbsp (15 ml) apple cider vinegar
1 tbsp (15 ml) Worcestershire sauce

Instructions

Preheat the oven to 300°F (150°C). Combine the kosher salt, brown sugar, smoked paprika, chili powder, garlic powder, onion powder, black pepper, and cayenne pepper in a small bowl. Rub the seasoning mixture evenly over the country style ribs and arrange them in a single layer in a 9 x 13-inch (23 x 33 cm) baking dish.
2 tsps (12 g) kosher salt, 1 tbsp (13 g) light brown sugar, 1 tsp (2 g) smoked paprika, 2 tsps (5 g) chili powder, ½ tsp (1.5 g) garlic powder, ½ tsp (1.5 g) onion powder, ½ tsp (1 g) black pepper, ¼ tsp (0.5 g) cayenne pepper, 3 lbs (1.36 kg) boneless country style ribs
Add the diced peaches to a medium saucepan over medium heat. Cook, stirring occasionally, until the peaches soften and release their juices, about 4 to 5 minutes. Pour in the bourbon and simmer for 2 to 3 minutes to reduce the sharp alcohol flavor.
3 fresh peaches, ½ cup (120 ml) bourbon
Stir in the barbecue sauce, brown sugar, apple cider vinegar, and Worcestershire sauce. Blend the mixture directly in the saucepan with an immersion blender until smooth.
1 cup (240 g) barbecue sauce, 2 tbsps (25 g) light brown sugar, 1 tbsp (15 ml) apple cider vinegar, 1 tbsp (15 ml) Worcestershire sauce
Pour about one-third of the peach bourbon barbecue sauce over the ribs, reserving the remaining sauce for glazing and serving. Cover the baking dish tightly with foil and bake for 2½ to 3 hours, or until the ribs are very tender.
Remove the baking dish from the oven and discard the foil. If there is a large amount of liquid in the bottom of the pan, carefully drain off some before continuing.
Brush the ribs with another third of the reserved sauce. Increase the oven temperature to 400°F (205°C) and return the ribs to the oven uncovered. Bake for 15 to 20 minutes, brushing once or twice more with sauce during baking, until the glaze is sticky and caramelized.
Let the ribs rest for 10 minutes before serving. Warm the remaining sauce and serve it alongside the ribs.

Notes

Country style ribs are typically cut from the pork shoulder rather than the rib section. Their marbling makes them particularly well suited for long, slow cooking.
Use ripe peaches for the best flavor and texture. Firmer peaches may require additional cooking time before blending.
If using frozen peaches, thaw them first and cook until softened before blending into the sauce.
Country style ribs are done when they become tender, not necessarily when the timer ends. If a fork still meets resistance, continue baking until the connective tissue has fully softened.
If excess liquid accumulates in the baking dish during baking, drain some before glazing to help the sauce caramelize more effectively.
The sauce can be prepared up to 3 days ahead and refrigerated until ready to use.
For a non-alcoholic version, substitute apple juice/cider for the bourbon.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

If you’re making these Bourbon Peach Country Style Ribs, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

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