Prepare the ribs

• Pat the ribs dry and remove the membrane from the bone side.
• Rub the ribs all over with the salt, black pepper, smoked paprika, garlic powder and onion powder.

Smoke the ribs

• Set the grill for indirect cooking at 110 °C with wood chips or chunks.
• Place the ribs bone side down and smoke until the meat is tender and pulls back from the bone.

Make the peach bourbon glaze

• Combine the peach preserves, bourbon, brown sugar, apple cider vinegar and Worcestershire sauce in a saucepan.
• Simmer gently until thickened, then stir in the melted butter.

Glaze and finish

• Brush the glaze over the ribs and return them to the grill to set.
• Repeat the glazing a couple of times until sticky and caramelized.

Rest and serve

• Let the ribs rest, then slice between the bones and serve with the remaining glaze.