Eric Harland’s Peach Bourbon Backs

Baby Backs: • 1 Rack baby back ribs trimmed

• 4 tablespoons favorite rub (use a sweet rib rub)


Peach Bourbon BBQ Sauce:

• 1 ½ cups ketchup

• ½ cup molasses

• 2 tbsp cider vinegar

• 3 tbsp honey

• 1 tsp hot sauce

• ½ tsp liquid smoke

• Kosher salt and freshly ground black pepper

• 2 small peaches, peeled, pitted, diced (Not Canned)

• ¼ cup Peach bourbon

• 1- 2 tbsp of water (to make it less thick - Optional)


Additional Add-ons:

• Add a rustic Belgium Waffle

• Add Grilled Peaches

• Add Candied Walnuts

Baby Backs:

1 Preheat grill to about 350 (medium heat) leaving a spot to cook ribs over indirect heat

2 Massage dry rub into ribs and let rest until grill has been heated up and cleaned

3 Place ribs over indirect heat and cook for 30 minutes on each side

4 Begin basting ribs with sauce (recipe below) and cooking for 20 more minutes each side over indirect heat

5 Move ribs to direct heat and baste again, cooking for about 20 more minutes on each side until ribs are fully cooked

6 Remove from grill and allow ribs to rest for about 10 minutes before slicing and serving


Peach Bourbon BBQ Sauce:

1. Whisk the first 6 ingredients in a small sauce pan. Add salt and pepper to taste. Mix in the peaches and bourbon and continually stir to incorporate the bourbon.

2. Cook the sauce over a very low simmer for about 20 minutes, stirring occasionally, until the peaches have softened. The sauce will thicken but if it thickens too much, stir in the 1- 2 tablespoons of water to loosen it up.