Preheat the oven to 300 degrees Fahrenheit
Rinse ribs and pat dry with paper towels. Remove the membrane on the back of the ribs.
With a brush, apply liquid smoke on the meaty part of the ribs. You may not need to use the whole amount of liquid smoke (1 teaspoon). A quick brush on is all you need to impart some smoky flavor.
In a small bowl, mix the spice rub ingredients.
Sprinkle the rub mix generously on both sides of the ribs.
Line a baking sheet with foil - this step is optional but helps with clean up.
Lay the ribs, meaty side down on a separate sheet of aluminum foil and fold the sides over the ribs. Place another sheet of foil on top and fold crimping the edges to seal, creating a tight package.
Place the ribs on the lined baking sheet (make sure the meaty side is down). and bake for 2 1/2 hours.
Remove from the oven and open the foil package carefully. Brush the bone side of the ribs with the Bourbon Peach BBQ sauce and return to the oven. Bake for 10 minutes.
Remove from the oven, flip the ribs and brush the meaty side with a generous amount of the Bourbon Peach BBQ sauce. Bake for 10 minutes.
The ribs are fully cooked and tender at this point. You can cut them into serving portions and finish them on the grill or broiler (to get a brown golden color and burnt bits).
Arrange the ribs on a sheet pan and brush with Bourbon Peach BBQ sauce. Place them under the broiler for 1 - 2 minutes or until bubbly and caramelized. Repeat on the other side.
Alternately, you can grill the ribs brushing with the Bourbon Peach BBQ sauce, as needed.