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Whiskey BBQ Baby Back Ribs Recipe Easy Grilled Peaches BBQ Delight

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This recipe features tender baby back ribs slathered in a bold whiskey BBQ sauce, paired with sweet, caramelized grilled peaches for a perfect summer cookout dish.

Ingredients

Scale
  • 2 racks baby back ribs (about 3–4 pounds / 1.4–1.8 kg), trimmed of excess fat
  • Whiskey BBQ Sauce:
  • 1 cup (240 ml) ketchup
  • 1/2 cup (120 ml) whiskey (bourbon or rye)
  • 1/4 cup (60 ml) apple cider vinegar
  • 1/4 cup (60 ml) brown sugar, packed
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • Salt and black pepper to taste
  • Dry Rub for Ribs:
  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tbsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Grilled Peaches:
  • 4 ripe peaches, halved and pitted
  • 1–2 tbsp olive oil or melted butter (for brushing)
  • Optional: drizzle of honey or sprinkle of cinnamon for serving

Instructions

  1. Remove the silver skin membrane from the back of the ribs using a paper towel to grip and pull it off in one piece (about 5 minutes).
  2. In a bowl, mix brown sugar, smoked paprika, chili powder, garlic powder, onion powder, salt, and black pepper. Rub this mix evenly over both sides of the ribs. Let them sit at room temperature for 20-30 minutes.
  3. In a saucepan over medium heat, combine ketchup, whiskey, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, garlic, smoked paprika, and cayenne. Stir frequently and bring to a simmer. Reduce heat and let it thicken for about 15 minutes, stirring occasionally. Adjust seasoning if needed.
  4. Preheat the grill for indirect heat at medium temperature (around 300-325°F / 150-160°C).
  5. Place ribs bone side down on the cooler side of the grill. Cover and cook for about 1.5 to 2 hours. Every 30 minutes, brush with whiskey BBQ sauce and rotate ribs for even cooking. Move ribs away from direct heat if flare-ups occur.
  6. Brush peach halves with olive oil or melted butter. Grill cut side down for 3-4 minutes until grill marks form and peaches soften. Flip and grill skin side for another 2 minutes. Remove and set aside.
  7. For the last 15 minutes, slather ribs generously with sauce and move closer to direct heat for slight caramelization. Watch carefully to avoid burning.
  8. Let ribs rest for 5-10 minutes after removing from grill. Slice between bones and serve with grilled peaches. Optionally, drizzle honey or sprinkle cinnamon on peaches.

Notes

Remove the membrane for tender ribs. Use indirect grilling at medium heat for best results. Brush sauce in final stages to avoid burning. Grilled peaches add a sweet contrast. For extra tender ribs, wrap in foil after first hour and cook 30-45 minutes before finishing on grill. Can be adapted for oven cooking and gluten-free diets.

Nutrition

Keywords: whiskey BBQ ribs, baby back ribs, grilled peaches, BBQ sauce, summer cookout, easy ribs recipe, grilled fruit, bourbon ribs

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