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Best Quick Bourbon Peach BBQ Baby Back Ribs (30-Minute)

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These quick bourbon peach glazed BBQ baby back ribs go from fridge to table in about 30 minutes. The bourbon peach glaze is a perfect balance of sweet, smoky, and sticky, making you feel like a backyard pitmaster without spending all day over hot coals.

Ingredients

Scale
  • 2 racks baby back ribs (about 4–5 pounds total)
  • 2 tablespoons brown sugar (packed)
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (optional, for heat)
  • 1 cup peach preserves or jam
  • 1/4 cup bourbon
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced (or 1/2 teaspoon garlic powder)
  • Fresh peach slices (for garnish, optional)
  • Chopped fresh parsley or chives (for garnish, optional)
  • Extra BBQ sauce (for serving, optional)

Instructions

  1. Prep the Ribs: Flip the ribs bone side up. Slide a butter knife under the membrane to loosen a corner, then grab it with a paper towel and pull it off. Pat the ribs dry with paper towels.
  2. Make the Dry Rub: In a small bowl, mix together brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using). Rub this mixture all over both racks of ribs. Let them sit for 5 minutes.
  3. Cook the Ribs (Pressure Cooker Method): Pour 1 cup of water (or apple juice) into your pressure cooker. Place the trivet inside. Stand the rib racks on their edges, curling them around the inside of the pot. Lock the lid, set the valve to sealing, and cook on high pressure for 15 minutes. When it beeps, do a quick release.
  4. Make the Bourbon Peach Glaze: While the ribs cook, combine peach preserves, bourbon, apple cider vinegar, Worcestershire sauce, Dijon mustard, and minced garlic in a small saucepan over medium heat. Whisk together. Bring to a simmer, then reduce heat to low and let bubble gently for 5-7 minutes, stirring occasionally.
  5. Glaze and Broil: Preheat broiler to high. Line a baking sheet with foil and place a wire rack on top. Transfer cooked ribs to the baking sheet, bone side down. Brush a generous layer of glaze over the top and sides. Broil for 3-5 minutes, watching closely. Brush on another layer of glaze and broil for another 2-3 minutes.
  6. Rest and Serve: Let ribs rest for 5 minutes. Slice between the bones into individual ribs. Pile on a platter, drizzle with remaining glaze, and garnish with fresh peach slices and chopped parsley if desired. Serve immediately.

Notes

Don’t overcook in the pressure cooker—15 minutes is the sweet spot. Watch the broiler closely to prevent burning. Double the glaze for extra serving. For a non-alcoholic version, swap bourbon for apple juice mixed with 1 teaspoon vanilla extract. Leftover ribs keep in the fridge for up to 4 days and freeze for up to 3 months.

Nutrition

Keywords: bourbon peach ribs, quick ribs, baby back ribs, 30-minute ribs, BBQ ribs, pressure cooker ribs, peach glaze ribs

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