American 240 min

Peach Bourbon BBQ Ribs

Name: Peach Bourbon BBQ Ribs
Total time: 240 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 racks St. Louis pork ribs (about 4 lbs total); 2 tablespoons smoked paprika; 1 tablespoon garlic powder; 1 tablespoon brown sugar; 1 teaspoon black pepper; 1 teaspoon salt; 1 teaspoon cumin; ½ cup peach preserves; ¼ cup bourbon; ¼ cup apple cider vinegar; ¼ cup ketchup; 2 tablespoons brown sugar for sauce; 1 tablespoon soy sauce; 1 teaspoon smoked paprika for sauce

meal-prep

Ingredientsfor 2

700

Cal

44g

Protein

28g

Carbs

44g

Fat

12 racks St. Louis pork ribs (about 4 lbs total)
22 tablespoons smoked paprika
31 tablespoon garlic powder
41 tablespoon brown sugar
51 teaspoon black pepper
61 teaspoon salt
71 teaspoon cumin
8½ cup peach preserves
9¼ cup bourbon
10¼ cup apple cider vinegar
11¼ cup ketchup
122 tablespoons brown sugar for sauce
131 tablespoon soy sauce
141 teaspoon smoked paprika for sauce

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Instructions

1
Remove the membrane from the back of the ribs. Mix smoked paprika, garlic powder, 1 tablespoon brown sugar, pepper, salt, and cumin into a dry rub; coat the ribs generously. Wrap each rack tightly in foil and refrigerate 2 hours or overnight.
2
Bake wrapped ribs at 275°F for 3 hours until the meat has pulled back ½ inch from the bone tips and a toothpick slides in with no resistance. Make the peach bourbon sauce: combine peach preserves, bourbon, apple cider vinegar, ketchup, brown sugar, soy sauce, and smoked paprika in a saucepan; simmer 8 minutes until thick and glossy.
3
Carefully open foil; drain juices. Brush ribs generously with peach bourbon sauce. Increase oven to 425°F and bake uncovered 20 minutes, brushing with another coat of sauce every 7 minutes, until the glaze is caramelized, sticky, and slightly charred at the tips. Rest 10 minutes before cutting between bones.