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Cherry-Bourbon BBQ Sauce for Ribs

This Cherry-Bourbon BBQ Sauce is bursting with sweet, tangy, and smoky flavors that elevate your ribs to a whole new level of deliciousness!
Prep Time15 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 45 minutes
Servings: 4 servings

Ingredients

  • 1 cup cherry preserves
  • 1/2 cup ketchup
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 pounds beef ribs or chicken ribs

Instructions

Prepare the Sauce Base

  • In a medium saucepan over medium heat, combine the cherry preserves and ketchup. Stir continuously until the preserves start to melt and blend smoothly with the ketchup, about 3-5 minutes.

Add the Flavor Boosters

  • Pour in the apple cider vinegar and Worcestershire sauce. Stir to combine evenly. Add the brown sugar and Dijon mustard, mixing well until the sugar dissolves completely.

Season the Sauce

  • Sprinkle in the garlic powder, onion powder, smoked paprika, black pepper, and salt. Stir well to distribute the spices evenly throughout the sauce. Let the sauce simmer gently for about 10 minutes, stirring occasionally.

Prepare the Ribs

  • While the sauce is simmering, prepare your ribs. If using beef ribs, trim any excess fat. For chicken ribs, pat dry with paper towels. Season both sides lightly with salt and pepper.

Cook the Ribs

  • You can cook the ribs on a grill over medium heat or in an oven preheated to 300°F (150°C). For grilling, place the ribs bone side down and cook slowly for about 1.5 to 2 hours, turning occasionally. If baking, wrap the ribs in foil and place on a baking sheet, cooking for 2 to 2.5 hours until tender.

Apply the Cherry-Bourbon BBQ Sauce

  • During the last 20 minutes of cooking, brush a generous layer of the Cherry-Bourbon BBQ Sauce for Ribs onto the ribs. Continue cooking uncovered, turning and basting every 5-7 minutes to build up a sticky, flavorful glaze.

Serve and Enjoy

  • Once the ribs are beautifully caramelized and tender, remove them from heat. Let them rest for a few minutes before slicing. Serve with extra Cherry-Bourbon BBQ Sauce on the side for dipping.

Equipment

  • Medium Saucepan
  • Grill
  • Oven
  • Baking Sheet
  • Foil

Notes

  • For a deeper bourbon flavor without actual bourbon, increase smoked paprika and add a splash of molasses.
  • Baste ribs multiple times during final cooking for a thick, sticky glaze.
  • Blend the sauce with an immersion blender before simmering for a smoother texture.
  • Allow ribs to rest after cooking to redistribute juices for maximum tenderness.
  • Use a meat thermometer to ensure beef ribs reach about 190°F for fall-off-the-bone results.