What wouldn’t be better covered in a glaze of peaches, bourbon, and BBQ sauce? We poured it on thick with these ribs, which we think you should make as a tribute to all things summer—neighborhood cookouts, a spin around the lake, a sunset doze by the pool.
1 Tbsp. canola oil
3 Tbsp. Head Country Championship Seasoning, Original
2 racks baby back pork ribs*
2 peaches, peeled, pitted, and chopped
3 Tbsp. bourbon
1 C. Head Country Bar-B-Q Sauce, Original
*You can ask your butcher to remove the silverskin off the back of the ribs for you. If you don’t, you can remove it yourself by using a sharp knife. Use the knife to release an edge, then use a paper towel to grip it (it’s slippery!) and pull it off.
Preheat grill to medium heat, or 300 degrees F.
Add peaches and bourbon to a blender or food processor. Process until the peaches are pureed. Combine the peach bourbon puree and BBQ sauce in a small bowl, whisking to combine. Set aside.
Rub ribs with 1 Tbsp. canola oil. Coat the racks of ribs evenly with Head Country Championship Seasoning.
Place the racks of ribs bone side down over indirect heat. Cover and cook for 2 hours to 2 hours 15 minutes, turning over halfway through cooking.
Increase the temperature to 375 degrees F (medium-high heat). Turn the ribs bone side down.
Use a brush to brush 1/2 C. bourbon peach BBQ sauce over the top of the ribs. Cover and cook for 10 to 15 minutes, basting the ribs with the remaining sauce halfway through cooking.
The ribs are done when they register an internal temperature between 185-205 degrees F. The glaze should be charred in some spots.
Let ribs rest for 5 minutes before serving. Serve with additional BBQ sauce, as desired.
