These ribs with peach BBQ sauce are fall-off-the-bone tender and full of bold flavors. They cook low and slow, but the hands-on part is minimal.
In other words, they take a while, the effort is low and the ribs are scrumptious. Don’t be afraid to use the shortcuts below if you’re feeling a bit lazy or short on time. They will still taste great.
I added peaches in the sauce just because I love using them wherever possible at their summer peak. It’s a solid sauce, but I have to admit the peaches are somewhat masked by the BBQ sauce. Nevertheless, the subtle sweetness and texture of the peaches do come through.
The recipe uses the low-fuss baking method which works so well to infuse the flavor of the rub and results in perfectly tender ribs every time. Then I finish the ribs on the grill or under the broiler, adding the sauce and a bit of char for presentation.
Tailor To Your Taste
- use any spice rub you prefer
- omit the bourbon
- if you don’t have fresh peaches, use 1/2 cup of peach jam/preserves and cut the brown sugar in half.
- use chicken instead of ribs, adding the sauce in the last 10 minutes on the grill
- buy a spice rub for ribs/chicken
- for the sauce, use a cup of your favorite store-bought or homemade BBQ sauce, then add the bourbon and peaches as per the recipe
- instead of pre-baking the ribs for 2 hours, place them in a pot of seasoned water (salt, onions, bay leaves, pepper. garlic), slowly bring them to a boil, then lower the heat and simmer for an hour, covered.
Make Ahead Ribs With Peach BBQ Sauce
- The rub, sauce and ribs can all be made a day or two ahead. For the ribs, cool them after baking, then refrigerate in a sealed bag or container. Keep the sauce in the fridge as well. To finish the ribs, bring them to room temperature if you have time, then grill or broil them as per the recipe.
This recipe was inspired by The Neelys on Food Network and Lemon Blossoms food blog.
Ribs With Peach BBQ Sauce
- 1 rack baby back ribs (about 2 pounds)
- 1 tbsp smoked paprika
- 1/2 tbsp EACH: chili powder, garlic powder, brown sugar
- 1 tsp salt
Bourbon Peach BBQ Sauce
- 1/3 cup Bourbon can be omitted if you prefer
- 3/4 cup Ketchup
- 2 tbsp brown sugar
- 2 tbsp apple cider vinegar
- 3/4 tbsp onion powder
- 3/4 tsp garlic powder
- 3/4 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 cup diced fresh peaches (about 4 small peaches)
- Preheat oven to 300F.
- MAKE RUB: Combine all rub ingredients in a small bowl. Shortcut: use a store-bought rub.
- PREPARE RIBS: Rinse ribs, Pat dry. Remove the silver skin on the back of the ribs (NOTE 1). Cut rack in half. Line a pan with tin foil. Generously sprinkle rub on both sides of ribs. Wrap each half separately in foil then place on pan. Cover entire pan with another piece of foil.
- BAKE RIBS: Place pan in oven and bake for 1 3/4 - 2 hours or until tip of knife slides easily into meat. (Ribs can be cooled, then refrigerated for up to 2 days at this point in sealed bags or container.)
- MAKE SAUCE: (while ribs are baking) Bring bourbon to boil. Stir in rest of ingredients. Bring to boil, then lower heat, cover and simmer for 15 minutes until thickened. If not thick enough, uncover and simmer another 5 minutes.
- GLAZE AND FINISH ON GRILL: Spray oil on clean grill and heat to medium high. Brush sauce onto ribs. Grill for 4-6 minutes until char marks form, flipping once. If ribs were cooked earlier and are cold, a bit more time might be needed. Brush on additional sauce, cut into serving pieces and serve. Note 2 - to Broil.
- To remove silver skin on back of ribs: On the back of rib rack (bone side), slide tip of knife under skin at small end of rack. Loosen skin from bone, then grab it with a paper towel and peel the skin off entire rib. It should peel away in one large sheet. If it doesn't, try again.
- To Broil (instead of grill): Place warm or room temperature ribs meat side down on foil lined pan. Sauce the side facing up and broil about 6 inches from heat for 3 minutes . Flip over. Sauce the meaty side and broil another 3-4 minutes or until heated through and beginning to brown.
- Make Ahead: The rub, sauce and ribs can all be made a day or two ahead. For the ribs, cool them after baking, then refrigerate in a sealed bag or container. Keep the sauce in the fridge as well. To finish the ribs, bring them to room temperature if you have time, then grill or broil them as per the recipe.
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