I made some pretty ridiculous St. Louis-style spare ribs yesterday. I had some really nice fresh peaches that I wanted to incorporate into the ribs, so I made a peach bourbon glaze that I applied at the end of the cook. I made the peach boubon glaze with ketchup, apple cider vinegar, bourbon, puréed grilled peaches with honey, puréed smoked Vidalia onion, fresh squeezed orange and peach juice, molasses, maple sugar, and spices. The peach bourbon glaze caramelized into the bark of the ribs after applying it during the last 30 minutes or so of the cook. The ribs got rave reviews from the in-laws and family. Here's a pic:
http://imageshack.us/a/img842/2531/9eyu.jpg
Do you have more exact measurements? Got contacted by Four Roses to do some grilling with their bourbon, and this might be the perfect recipe to do that!
Here are my approximations of the measurements for my peach bourbon glaze:2/3 cup of ketchup
1/2 cup of apple cider vinegar
3/4 - 1 cup of bourbon (I used Woodford Reserve)
1/4 cup of fresh squeezed orange juice
1/4 cup of fresh squeezed peach juice
1/3 cup of molasses
1/4 cup of pure maple sugar
1 puréed large smoked Vidalia onion
1 puréed grilled peach with honey
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
2-3 tablespoons of peach preserves
1/2 tablespoon of fresh ground black pepper
1/2 tablespoon of paprika
1/2 tablespoon of chile powder
1/2 tablespoon of salt
In order to smoke the Vidalia onion, I peeled it, fanned out the layers of the onion a bit, scooped part of the center of the onion out, drizzled it with butter and olive oil, added some salt and pepper, and then placed it on the smoker for about an hour and a half. My rationale behind smoking the onion is to try to infuse the sauce with some natural smoke flavor.
With the grilled peach, I just glazed the peach with some honey and put it on the grill for a little while until it softened up and got some grill marks.
I simmered the sauce for about two hours.
I applied the glaze during the last 30-40 minutes of the cook during which it kind of caramelized on the bark of the ribs.
I think the glaze added a nice fresh peach, bourbon, and sweet flavors to the ribs which complimented the spiciness from my rub nicely.
I also spritzed the ribs with a combination of apple cider vinegar, bourbon, and fresh squeezed orange and peach juices throughout the cook.
Good luck working with Four Roses! That distillery is located right by my mom's lake house in Kentucky. I just recently started playing around using bourbon in my smoking, and, while it is always hard to watch the bourbon enter a sauce rather than my mouth directly, I do enjoy the flavor it adds to the meal.