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.
Servings (change as needed): 2 or 3 smaller portions
- 1 rack baby back pork ribs (about 2 pounds/900g)
- 1 tablespoon smoked paprika
- ½ tablespoon EACH: chili powder, garlic powder, brown sugar
- 1 teaspoon salt
Bourbon Peach BBQ Sauce
- ⅓ cup (79ml) Bourbon can be omitted if you prefer
- ¾ cup (200g) Ketchup
- 2 tablespoon dark brown sugar (light ok too - or maple syrup)
- 2 tablespoon apple cider vinegar
- ¾ tablespoon onion powder
- ¾ teaspoon garlic powder (or 1 minced garlic clove)
- ¾ tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 cup diced fresh peaches (about 4 small peaches)
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 with a wooden spoon. 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 the peach mixture 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 heat. If ribs were cooked earlier and are now cold, bring them to room temperature first or add more grill time. Brush sauce onto ribs. Place ribs on grill and grill for 4-6 minutes until char marks form, flipping once. Brush on additional sauce, cut into serving pieces and serve. Note 2 - to Broil.
Nutrition values are estimates for ½ of a rack - a typical by large portion. Values will be lower if sharing the rack with 3 people instead.
- 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.
- To Broil (instead of grill): Place warm or room temperature ribs meat side down in a single layer on foil-lined rimmed baking sheet. 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.
- 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 ½ cup of peach jam/preserves and cut the brown sugar in half.
- 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.
Calories: 953kcal | Carbohydrates: 52g | Protein: 57g | Fat: 48g | Saturated Fat: 17g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 197mg | Sodium: 2329mg | Potassium: 1341mg | Fiber: 3g | Sugar: 42g | Vitamin A: 2506IU | Vitamin C: 10mg | Calcium: 149mg | Iron: 4mg