Peach Bourbon BBQ Ribs

Remove membrane from back of ribs: Slide a knife under the membrane, grip with a paper towel, and pull off in one piece.

Mix brown sugar, paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Rub generously over both sides of ribs.

Preheat oven to 275°F.

Wrap each rack tightly in heavy-duty aluminum foil, creating a sealed packet.

Place wrapped ribs on a baking sheet . Bake 2.5-3 hours until meat is very tender and pulling away from bones.

While ribs cook, make sauce: In a medium saucepan, combine peaches, ketchup, vinegar, bourbon, brown sugar, molasses, Worcestershire, mustard, paprika, and cayenne.

Bring to a boil, then reduce heat and simmer 20-25 minutes, stirring occasionally, until peaches break down and sauce thickens.

Use an immersion blender or regular blender to puree sauce until smooth. Season with salt and pepper. Set aside 1 cup for serving.

When ribs are done, carefully remove from oven and unwrap (watch out for hot steam!).

Preheat grill to medium-high or turn oven to broil.

Brush ribs generously with BBQ sauce. Grill or broil 3-4 minutes per side, brushing with more sauce, until caramelized and slightly charred.

Let rest 5 minutes. Cut between bones to separate ribs.

Serve with reserved sauce and fresh peach slices.