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Peach-Bourbon BBQ Baby Backs

Here’s proof that the finest barbecue sauce is made with liquor and fruit.


1/2 c. 

tomato puree

1/4 c. 

red wine vinegar

3 tbsp. 


2 tbsp. 

brown sugar

2 tbsp. 

Dijon mustard

1 tbsp. 

Worcestershire sauce

1/2 tsp. 

ground cumin

peach, sliced (about 1 cup)


medium onion

clove garlic, thinly sliced

1 1/2 oz. 

smoked slab bacon, cut into 1-in. pieces

3 tbsp. 


racks baby back ribs (about 1 3/4 lbs per rack)

Kosher salt and pepper


  1. Toss the peach, onion, garlic, and bacon with the tomato puree, vinegar, molasses, brown sugar, mustard, Worcestershire sauce, and cumin in a small pot. Simmer, stirring periodically, for 15 to 20 minutes, or until the liquid has been reduced by one-fourth.
  2. Puree the contents in a blender until smooth, then add the bourbon. 1 cup of the mixture should be transferred to a small bowl and kept aside for later use.
  3. Preheat the grill to medium heat. Season each rack of ribs with 1/2 teaspoon salt and pepper, then set bone side down on the grill, brush tops with 1/2 cup sauce, and cook for 15 minutes, covered.
  4. Turn the racks over and cook for another 10 minutes, covered. Uncover, raise the heat to medium-high, and grill for 5 to 6 minutes longer, basting with the remaining sauce and flipping periodically, until cooked through and starting to brown. Place on a cutting board, brush with some of the leftover sauce, and let aside for at least 5 minutes before slicing. Serve with the rest of the sauce.