Ribs are a project, but a forgiving one. Most of the time the oven does the work while you do something else. A dry rub goes on first, then a long, low, foil-wrapped bake makes them tender. A bourbon-peach glaze at the end lacquers them sweet and sticky.

The alcohol cooks off entirely in the glaze, leaving just the peach and a little smoky depth, so the whole table can dig in. Finish under the broiler or on the grill for that caramelized edge. Eat with your hands. That is the point.

Soundtrack from Vol. III: Ramble On — Led Zeppelin. Low, steady, builds to something big. That is a rack of ribs.

Total 3 hours (mostly hands-off) Serves 4–6 Difficulty Medium

Chapter: Fun Nights  ·  Cuisine: American  ·  Volume: Vol. III — Family Fun

Ingredients

Method

  1. Prep the ribs. Preheat the oven to 300°F. Pull the thin silverskin membrane off the back of each rack — slide a butter knife under it at one end, get a paper towel for grip, and peel. This one step is the difference between tender ribs and tough ones.
  2. Season. Combine all the dry rub ingredients in a small bowl. Rub the mixture all over both sides of the ribs, pressing it in. Do not skip the ends.
  3. Wrap and bake low. Wrap each rack tightly in a double layer of heavy-duty foil, making a sealed packet. Place the packets on a rimmed sheet pan — there is no rack needed. Bake for about 2 hours 30 minutes, until the meat has pulled back from the tips of the bones and a probe slides through easily.
  4. Make the glaze while they bake. In a small saucepan, combine the peach preserves, bourbon, vinegar, Dijon, and hot sauce. Bring to a simmer over medium heat and cook for about 8 minutes, until slightly thickened and glossy. The alcohol cooks off; the peach stays.
  5. Unwrap and glaze. Carefully open the foil — the steam is serious. Move the ribs to a foil-lined sheet pan. Brush generously with glaze on the meat side.
  6. Broil or grill to finish. Heat the broiler to high, or fire a grill. Broil the ribs 6 inches from the element for 3 to 5 minutes, watching constantly, until sticky and caramelized in spots. Brush with more glaze and give it another minute if you want it more lacquered.
  7. Rest and cut. Rest the racks for 5 minutes. Cut between the bones. Serve with extra warm glaze on the side and plenty of napkins.
Chef's Note: You want to see the meat pull back from the bone tips before you unwrap. That's the visual cue that they're ready for the glaze — not the clock. A little longer in the foil is always safer than a little less.
On the glaze: Peach preserves and apricot preserves are interchangeable here. Both cling well and caramelize the same way. Avoid a jam or marmalade — too loose, and the citrus in marmalade fights the bourbon.

Cook with intention. Feel and taste your way through it. Keep one clog in the kitchen. Always.
— Brian W. Bonanno