Grilled Bourbon Smoked Ribs with Spicy Peach BBQ Sauce

A classic American-style pulled pork dish with a twist of smoky bourbon and spicy peach barbecue sauce. This tender and flavorful recipe is a staple of United States cuisine, perfect for outdoor gatherings and summertime celebrations.

🛒 Ingredients

• 2 pounds St. Louis-style pork ribs
• 1/4 cup Bourbon whiskey
• 1/2 cup Brown sugar
• 2 tbsp Chili powder
• 1 tbsp Smoked paprika
• 1 tsp Garlic powder
• 1 tsp Salt
• 1 tsp Black pepper
• 1 cup Peach BBQ sauce
• 1/4 cup Honey
• 2 tbsp Apple cider vinegar
• 1 tsp Hot sauce
• 2 tbsp Olive oil

👨‍🍳 Instructions

1. 1

   Step 1: Preheat your grill to 275°F (135°C).

2. 2

   Step 2: In a small bowl, mix together bourbon, brown sugar, chili powder, smoked paprika, garlic powder, salt, and black pepper to create the dry rub. Rub the mixture all over the pork ribs, making sure to coat them evenly.

3. 3

   Step 3: Place the ribs on the grill, bone-side down, and close the lid. Smoke the ribs for 2 hours, or until they reach an internal temperature of 160°F (71°C).

4. 4

   Step 4: While the ribs are smoking, prepare the peach BBQ sauce by combining peach BBQ sauce, honey, apple cider vinegar, and hot sauce in a small saucepan. Bring the mixture to a simmer over medium heat and cook for 5 minutes, or until the sauce has thickened slightly.

5. 5

   Step 5: After 2 hours of smoking, brush the ribs with the peach BBQ sauce and continue to cook for an additional 30 minutes, or until the ribs are nicely glazed and the internal temperature reaches 180°F (82°C).

6. 6

   Step 6: Remove the ribs from the grill and let them rest for 10 minutes before slicing and serving.

7. 7

   Step 7: Serve the ribs with additional peach BBQ sauce on the side, if desired.

8. 8

   Step 8: Garnish with chopped fresh parsley or scallions, if desired.

9. 9

   Step 9: Enjoy your delicious grilled bourbon smoked ribs with spicy peach BBQ sauce!

💡 Pro Tips

To prevent the ribs from drying out, make sure to keep the grill lid closed during the smoking process. Also, be careful not to overcook the ribs, as they can quickly become dry and tough. Finally, let the ribs rest for at least 10 minutes before slicing to allow the juices to redistribute.

📊 Nutrition per Serving