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Ribs With Peach BBQ Sauce

Ribs with peach BBQ sauce are super tender and full of bold, sweet and savory flavors. They cook low and slow, but the hands-on part is minimal. These scrumptious ribs are baked first, then finished on the grill or under the broiler.

Don’t be afraid to use the shortcuts below if you’re feeling a bit lazy or short on time. The ribs will still be delicious.

Ribs With Peach Bourbon Sauce

The peaches add a subtle sweetness and texture to the sauce, but I have to admit they are somewhat masked by the BBQ sauce. The peach bbq sauce is yummy though. And the optional bourbon gives it a nice kick. 

How to cook the ribs – 4 alternatives

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. I finish the rack of ribs on the grill or under the broiler, adding the sauce and a bit of char for presentation. The ribs will take about 2 – 2 1/2 hours with the baking method for the entire recipe. 

If you are looking to cook your ribs more quickly – with excellent results – try boiling them or cooking them in the instant pot. Both these methods are covered in our famous Montreal back ribs recipe which boasts a wickedly good glaze. The boiling method will take about 1 1/2 hours for the entire recipe, The instant pot, just 1 hour

I also love to cook ribs sous vide. They come out insanely tender and can be made days ahead (or frozen) for a quick mouthwatering meal later on. Here’s our recipe for sous vide baby back ribs. This method takes much longer – about 15 hours, but so good!. 

What kind of ribs to buy

I stick to two types of ribs. 

  1. Baby back ribs – these are tender and less fatty that other types. I buy these most often. Each rack is 1.5-2 lbs (680-900g) and will serve 2 people.
  2. St Louis-style ribs (or spare ribs) – these are meatier, very flavorful (due to more fat) and tender. Each rack is closer to 3-3.5 lbs (1.36-1.59kg) and will serve 3-4 people.

What to serve with ribs

So many options! Here are a few of my faves:

How to make ribs with peach BBQ sauce

peaches, bourbon, ketchup, dijon, apple cider vinegar, worcestershire sauce
Ingredients: baby back ribs (not shown) plus peaches, bourbon, ketchup, Dijon mustard, apple cider vinegar, worcestershire sauce, garlic, onion powder, black pepper.
removing silver skin from ribs
Remove silver skin from the back of the rib rack. Here’s a video on how to remove the skin membrane.
rib rub seasonings in bowl
Make rub for ribs (or buy from a store).
seasoned rib rack
Cut pork rib rack in half. Season ribs on all sides with rub.
ribs wrapped in foil ready to bake
Wrap ribs (cut in half) in aluminum foil. The cover pan with foil and bake for 2 hours or until tender at 300F/149C.
baked rib rack on foil
Check ribs for tenderness. Cook longer if needed. Ribs can be cooled and refrigerated at this point to be used in the next day or two. Or frozen.
peeled whole peaches
Peel and dice the peaches.
pot of peach bbq sauce
While ribs are baking, make peach BBQ sauce on stove. Simmer for about 15 minutes.
ribs on grill
Heat and oil grates on grill. Brush sauce on ribs and grill for 4-6 minutes, flipping once. Add extra sauce. Alternatively, check the recipe notes for finishing the ribs under the broiler. 
ribs piled on cutting board2
Ta da! Serve with your favorite sides.

ribs on plate with peaches2

Tailor To Your Taste

  • Use any dry spice rub you prefer instead of the one in the recipe
  • Omit the bourbon if you prefer
  • Try chicken instead of ribs, adding the sauce in the last 10 minutes on the grill
  • Looking for spicy peach BBQ sauce? Add a pinch or two of red chili flakes while it’s cooking.
  • Prefer a smooth or chunky peach BBQ sauce? I like it with pieces of peach, but if you prefer it smooth, blend the sauce with an immersion blender. 

Shortcuts

  1. Buy a spice dry rub for ribs/chicken
  2. For the peach barbecue sauce,
    1. use a cup of your favorite store-bought or homemade sauce, then add the bourbon and peaches as per the recipe, or
    2. use 1/2 cup of peach jam/preserves (instead of fresh peaches) and cut the brown sugar in half. This way you can eliminate peeling and chopping peaches
  3. Instead of pre-baking the ribs for 2 hours, use the boil or instant pot method found in our famous Montreal back ribs recipe.

Make Ahead 

  • Prep ahead
    • The rub can be made ahead then sprinkled on the ribs a day before to enhance flavor. Refrigerate, covered.
    • The peach BBQ sauce can also be made several days ahead. Store it separately in the fridge. Feel free to make a double batch of the sauce and keep the leftovers for chicken another time. 
  • Cook ribs ahead
    • Cook ribs, cool them after baking, then refrigerate in a sealed bag or container. 
    • To finish the ribs, bring them to room temperature if you have time, then grill or broil them as per the recipe.
Ribs With Peach Bourbon Sauce on cutting board f
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Ribs With Peach BBQ Sauce

Ribs with peach BBQ sauce are super tender and full of bold, sweet and savory flavors. They cook low and slow, but the hands-on part is minimal. These scrumptious ribs are baked then finished on the grill or under the broiler.
Prep Time10 mins
Cook Time2 hrs 10 mins
Total Time2 hrs 20 mins
Course: Main Course
Cuisine: American
Servings: 2 or 3 smaller portions
Author: Cheryl

Ingredients

  • 1 rack baby back pork ribs (about 2 pounds/900g)

Dry Rub

  • 1 tablespoon smoked paprika
  • 1/2 tablespoon EACH: chili powder, garlic powder, brown sugar
  • 1 teaspoon salt

Bourbon Peach BBQ Sauce

  • 1/3 cup (79ml) Bourbon can be omitted if you prefer
  • 3/4 cup (200g) Ketchup
  • 2 tablespoon brown sugar
  • 2 tablespoon apple cider vinegar
  • 3/4 tablespoon onion powder
  • 3/4 teaspoon garlic powder
  • 3/4 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 cup diced fresh peaches (about 4 small peaches)

Instructions

  • Preheat oven to 300F/149C.
  • 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. To enhance flavor, season ribs, wrap them and leave them in the fridge over night.
  • BAKE RIBS: Place pan in oven and bake for 2 hours or until tip of knife slides easily into meat. If your ribs are meatier, you might need 2.5 hrs. (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 in a medium saucepan. Stir in rest of ingredients. Bring to boil, then lower to medium heat, cover and simmer for 15 minutes until thickened. If not thick enough, uncover and simmer another 5 minutes. If you don't like any chunks in the sauce, you can blend it until smooth with an immersion blender. Taste and adjust seasonings.
  • GLAZE AND FINISH ON GRILL: Spray oil on clean gas grill(or charcoal) 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, bring them to room temperature first or add more grill time. Brush on additional sauce, cut into serving pieces and serve. Note 2 - to Broil.

Notes

  1. 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. Here's a video on how to remove the skin membrane.
  2. 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.
  3. Substitutes
    • Ribs: use St Louis-style ribs instead of back ribs. They may need to bake longer. 
    • Dry rub - use any rub you like for chicken or ribs.
    • Brown sugar - use honey or maple syrup instead. 
    • Apple cider vinegar - use white vinegar or lemon juice instead.
    • Fresh peaches - use 1/2 cup of peach jam/preserves and cut the brown sugar in half. 
  4. Make Ahead:
    • Prep ahead:
      • The rub can be made ahead then sprinkled on the ribs a day before to enhance flavor. Refrigerate, covered.
      • The peach BBQ sauce can also be made several days ahead. Store it separately in the fridge. Feel free to make a double batch of the sauce and keep the leftovers for chicken another time. 
    • Cook ribs ahead:
      • Cook ribs, cool them after baking, then refrigerate in a sealed bag or container. 
      • To finish the ribs, bring them to room temperature if you have time, then grill or broil them as per the recipe.
Nutrition values are estimates for 1/2 of a rack - a typical by large portion. Values will be lower if sharing the rack with 3 people instead.   

Nutrition

Nutrition Facts
Ribs With Peach BBQ Sauce
Amount Per Serving
Calories 953 Calories from Fat 432
% Daily Value*
Fat 48g74%
Saturated Fat 17g106%
Trans Fat 1g
Polyunsaturated Fat 8g
Monounsaturated Fat 20g
Cholesterol 197mg66%
Sodium 2329mg101%
Potassium 1341mg38%
Carbohydrates 52g17%
Fiber 3g13%
Sugar 42g47%
Protein 57g114%
Vitamin A 2506IU50%
Vitamin C 10mg12%
Calcium 149mg15%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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This ribs with peach BBQ sauce recipe was inspired by The Neelys on Food Network and Lemon Blossoms food blog. It has been updated with new information and edits since 2018. 

 

 

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