Bourbon and ribs have to be one of food’s best combinations. Then you add peaches with a little bit of heat and the result is the most delicious ribs you have ever tasted. These ribs always turn out to be finger licking fall off the bone good.
As with any recipe good ingredients make for good results. Some people feel they can use a cheap bourbon, beer, wine, etc. when they see it in a recipe; however, those foul tasting cheap products will taste foul in your finished product. Buy and use a good bourbon. I like to use Buffalo Trace Kentucky Straight . This is an authentic bourbon made in Frankfort, Kentucky with a wonderful complex flavor. You can purchase a BBQ sauce from the distillery made from the bourbon or use my recipe.
The method used here is the stove and oven method but I also make these ribs while camping over an open fire in my Dutch oven. When I use the Dutch oven, I eliminate the roasting in the water step and add that time as cooking time in the Dutch oven.
You can prepare the sauce separate and use it on beef ribs, chicken, and pork shoulder.
5 pounds pork ribs
2 cups water
1 ½ tbsp. ground black pepper
1 can (28oz.) tomato puree
½ cup cider vinegar
½ cup peach preserves
3/4 cup Bourbon
1/3 cup prepared brown mustard
3 tbsp. Lemon juice
1/4 cup packed brown sugar
½ tsp. crushed red pepper flakes
3 tbsp. butter
Preheat oven to 375 degrees
Arrange ribs on a rack in a large roasting pan, sprinkle with black pepper and add water.
Cover with heavy foil and bake for 1 hour.
Combine tomato puree, vinegar, peach preserves, bourbon, mustard, lemon juice, brown sugar, red pepper flakes, and butter in large heavy sauce pan. Slowly bring to a bowl stirring regularly. Simmer uncovered 15 to 20 minutes.
Remove ribs from oven and drain off water.
Increase oven temperature to 375 degrees.
Pour 2 cups of barbecue sauce over the ribs and bake uncovered for 45 minutes. Brush with additional sauce right before serving.