Baby Back Ribs With Peach Barbecue Sauce

Baby Back Ribs
Baby Back Ribs With Peach BBQ Sauce. Diana Rattray
  • 3 hrs 15 mins
  • Prep: 15 mins,
  • Cook: 3 hrs
  • Yield: 4 to 6 Servings
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Baby back ribs or spareribs are baked and glazed with a tasty peach barbecue sauce. Serve these ribs with baked or mashed potatoes, baked beans, and coleslaw or a tossed salad.

The barbecue sauce is made with ripe summer peaches. 

Related Recipes
Sesame Country Style Ribs
Slow Cooker Baby Back Ribs

What You'll Need

  • 2 racks baby back ribs (or spareribs)
  • 1 large clove garlic (peeled and cut in half)
  • salt to taste
  • black pepper to taste
  • For the Peach Barbecue Sauce:
  • 2 medium peaches (peeled, pitted, sliced, or chopped)
  • 1 3/4 cups ketchup
  • 2 tablespoons corn syrup (or golden syrup)
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 1/2 tablespoons cider vinegar (or red wine vinegar)
  • 1 teaspoon mustard
  • 2/3 cup light brown sugar (packed)
  • 1 dash cayenne pepper

How to Make It

  1. Cut ribs into portions for serving. Rinse with cold water and pat dry with paper towels.
  2. Arrange the ribs, meaty side up, in a large foil-lined roasting pan or ​another large baking pan. Rub cut garlic halves over the meaty part of the ribs. Sprinkle lightly with salt and pepper.
  3. Bake the ribs at 350 F for 1 hour, turning about halfway through the cooking time. Turn the ribs back to meaty side up and brush about half of the sauce (directions below) over the ribs. Cover the baking pan with foil and reduce heat to 250 F. Continue baking for 1 1/2 to 2 hours longer.
  1. Heat the remaining sauce and serve with ribs.

For the Sauce:

  1. Combine sauce ingredients in a medium saucepan. Bring to a simmer over medium heat. Reduce heat to medium-low and continue simmering for 5 to 7 minutes.
  2. Mash, blend lightly with an immersion blender or pulse a few times in a blender.
  3. Makes about 2 to 2 1/4 cups of sauce.