Bourbon‑Peach Glazed Pork Ribs with Charred Corn & Tomato Salad, a Southern Summer BBQ Classic

Remove the membrane from the ribs and pat them dry.

Ingredients

• 2 lbs pork spare ribs
• 1/4 cup bourbon
• 1/4 cup peach preserves
• 2 tbsp apple cider vinegar
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp kosher salt
• 1 tsp black pepper
• 4 ears corn, husked
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 2 tbsp olive oil
• 1 tsp lime zest
• 1/2 tsp chili flakes

Instructions

1. Remove the membrane from the ribs and pat them dry.
2. In a bowl whisk together bourbon, peach preserves, apple cider vinegar, brown sugar, smoked paprika, salt, and pepper to form a glaze.
3. Brush the ribs with half of the glaze and let them marinate for 30 minutes at room temperature.
4. Preheat the grill to medium‑high heat, about 400°F (200°C).
5. Place the ribs on the grill, bone side down, and cook 4 minutes per side, basting with the remaining glaze each turn until caramelized and cooked through.
6. While the ribs cook, grill the corn ears until the kernels are charred, then cut the kernels off the cob into a bowl.
7. Add cherry tomatoes, chopped basil, olive oil, lime zest, and chili flakes to the corn; toss gently to combine.
8. Serve the ribs atop the corn‑tomato salad, garnish with extra basil leaves and a light drizzle of honey if desired.
9. In the heat of a summer evening, the sweet aroma of bourbon‑kissed peach glaze mingles with the smoky char of corn, echoing the backyard cookouts that define Southern hospitality; this dish celebrates the communal spirit of sharing fire‑kissed flavors under a canopy of fireflies.

Nutrition (estimated, per serving)

• Calories: 320 kcal
• Protein: 18g
• Fat: 18g
• Carbohydrates: 22g
• Fiber: 3g
• Sugar: 5g
• Sodium: 600mg