Best 8 Peachy Baby Back Ribs Recipes

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Are you looking for a delicious and unique way to cook baby back ribs? Look no further than this mouthwatering recipe for peachy baby back ribs! This dish combines the sweet and juicy flavors of peaches with the savory and smoky taste of ribs to create a truly unforgettable meal. Whether you're hosting a backyard barbecue or simply want to try something new, this recipe is sure to impress.

Here are our top 8 tried and tested recipes!

PEACHY BABY BACK RIBS



Peachy Baby Back Ribs image

It's easy to get a smoky outdoor barbecue flavor from your slow cooker. Trust me, I've fooled many people on more than one occasion with these ribs. -Mary Louise Lever, Rome, Georgia

Provided by Taste of Home

Categories     Dinner

Time 6h15m

Yield 6 servings.

Number Of Ingredients 9

2 bottles (18 ounces each) hickory smoke-flavored barbecue sauce
1 can (15 ounces) sliced peaches, drained and halved crosswise
1 medium onion, chopped
3/4 cup jalapeno pepper jelly
1/2 cup pickled hot jalapeno slices
6 pounds pork baby back ribs, well-trimmed
1 teaspoon salt
1/2 teaspoon pepper
Thinly sliced green onions

Steps:

  • In a large bowl, mix the first 5 ingredients. Cut ribs into 3-rib portions; sprinkle with salt and pepper. Place half the ribs in a 6-qt. slow cooker; pour half the sauce mixture over ribs. Repeat layers. Cook, covered, on low 6-8 hours or until meat is tender., Remove ribs from slow cooker; keep warm. Strain cooking juices, reserving peaches and vegetables. Skim fat from cooking juices; thicken if desired. Stir in reserved peaches and vegetables; serve with ribs. Sprinkle with green onions.

Nutrition Facts : Calories 1019 calories, Fat 43g fat (15g saturated fat), Cholesterol 163mg cholesterol, Sodium 2466mg sodium, Carbohydrate 110g carbohydrate (87g sugars, Fiber 3g fiber), Protein 46g protein.

BABY BACK RIBS WITH SPICY PEACH BBQ SAUCE



Baby Back Ribs with Spicy Peach BBQ Sauce image

Provided by Giada De Laurentiis

Time 4h20m

Yield 2 to 4 servings

Number Of Ingredients 13

2 tablespoons light brown sugar
1 tablespoon kosher salt
2 teaspoons smoked paprika
2 racks pork baby back ribs (about 5 pounds total), membrane removed
1 tablespoon extra-virgin olive oil
1 small onion, diced
1 clove garlic, chopped
One 3-inch piece ginger, peeled and chopped
One 10-ounce bag frozen peaches, thawed
3/4 cup apple cider vinegar
1/2 cup packed light brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon Calabrian chili paste

Steps:

  • For the ribs: Preheat the oven to 300 degrees F.
  • In a small bowl, mix together the sugar, salt and paprika. Place the ribs on 2 sheets of aluminum foil large enough to wrap around them and seal. Rub the ribs evenly on all sides with the sugar mixture. Bring the foil up and around the ribs and crimp closed. Place on a rimmed baking sheet. Bake until tender but not falling apart, about 3 1/2 hours. Allow to cool slightly, about 30 minutes.
  • For the sauce: Heat a medium saucepan over medium heat. Add the oil, onion, garlic and ginger to the pan and cook, stirring often with a wooden spoon, until the onions are soft and fragrant, about 4 minutes. Add the peaches and stir to coat with the flavors. Add the vinegar, sugar, salt and Calabrian chili and stir to combine. Bring to a simmer, then reduce the heat to low to maintain a gentle simmer. Add any dripping that may have accumulated on the baking sheet from the pork. Simmer until the peaches are very soft, about 30 minutes. Using an immersion blender, puree the sauce until it is as smooth or as chunky as you like.
  • Preheat the broiler to high heat. Spoon one-quarter of the sauce all over the ribs. Broil for 4 minutes. Remove and repeat the process another 2 times, until the sauce is thick, sticky and golden brown. Serve with more sauce on the side if desired.

BABY BACK RIBS



Baby Back Ribs image

These are tender and the meat falls right off the bone. Generally, people think of baby back ribs as a meal they would only order when at a restaurant, but they are so easy to make at home. This recipe could not be any more simple.

Provided by KHEFFN

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Baby Back Ribs

Time 10h30m

Yield 4

Number Of Ingredients 2

2 pounds pork baby back ribs
1 (18 ounce) bottle barbecue sauce

Steps:

  • Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray. Brush the ribs liberally with barbeque sauce and place each portion in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours, or overnight.
  • Preheat oven to 300 degrees F (150 degrees C).
  • Bake ribs wrapped tightly in the foil at 300 degrees F (150 degrees C) for 2 1/2 hours. Remove from foil and add more sauce, if desired.

Nutrition Facts : Calories 696.9 calories, Carbohydrate 45.7 g, Cholesterol 170.1 mg, Fat 37.4 g, Fiber 0.8 g, Protein 43.2 g, SaturatedFat 13.6 g, Sodium 1607.2 mg, Sugar 32.8 g

BABY BACK RIBS WITH PEACH BARBECUE SAUCE



Baby Back Ribs With Peach Barbecue Sauce image

Baked spareribs glazed with a fresh summer peach barbecue sauce take advantage of one of summer's best produce.

Provided by Diana Rattray

Categories     Entree     Dinner     Lunch

Time 3h15m

Yield 6

Number Of Ingredients 13

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, and 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)
Dash of cayenne pepper

Steps:

  • Gather the ingredients.
  • Preheat oven to 350 F.
  • Cut ribs into portions for serving. Rinse with cold water and pat dry with paper towels.
  • 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.
  • Bake the ribs for 1 hour, turning about halfway through the cooking time.
  • Meanwhile, make the sauce. Combine the ingredients in a medium saucepan and bring to a simmer over medium heat. Reduce heat to medium-low and continue simmering for 5 to 7 minutes.
  • Cool slightly and mash with a potato masher or wooden spoon; you can also blend lightly with an immersion blender or pulse sauce a few times in a blender.
  • Flip over the ribs so the meaty side is up and brush about half of the sauce over the ribs. Cover the baking pan with foil and reduce heat to 250 F. Continue baking for 1 1/2 to 2 hours, until cooked through and a nice coating has formed.
  • Heat the remaining sauce and serve along with the ribs.

Nutrition Facts : Calories 221 kcal, Carbohydrate 49 g, Cholesterol 10 mg, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, Sodium 823 mg, Sugar 43 g, Fat 3 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

BOURBON PEACH-GLAZED BABY BACK RIBS



Bourbon Peach-Glazed Baby Back Ribs image

No grill? No problem. These instantly craveable ribs are made from start to finish in the oven. Using peach preserves instead of the fresh fruit in the savory glaze means this pantry-friendly meal can be made all year long, not just during the summer.

Provided by Food Network Kitchen

Time 14h

Yield 4 to 6 servings

Number Of Ingredients 10

1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
Kosher salt and freshly ground black pepper
1 tablespoon chili powder
2 tablespoons packed light brown sugar
2 racks baby back ribs (about 1 pound each)
3 tablespoons apple cider vinegar
3 tablespoons bourbon
1/2 cup peach preserves

Steps:

  • Combine the smoked paprika, onion powder, garlic powder, 2 1/2 teaspoons salt, 1/2 teaspoon pepper, chili powder and brown sugar in a small bowl. Stir to combine.
  • Place each rack of ribs on a large piece of aluminum foil (it will eventually need to completely seal the rack) and place on a baking sheet. Generously sprinkle the dry rub on both sides of the ribs. Leave uncovered and place in the refrigerator, meat-side up, for at least 1 hour and up to overnight.
  • Preheat the oven to 300 degrees F.
  • In another small bowl, stir the vinegar, bourbon, preserves, 2 tablespoons water and a large pinch of salt and pepper together to combine. Pour half of the mixture over each rack and tightly seal each in the foil, crimping the edges to make a packet.
  • Transfer the foil packets on the baking sheet to the oven and bake until the meat is tender and starts to pull away from the bones, about 1 1/2 hours.
  • Remove the baking sheet from the oven. Carefully open the foil packets and pour off the liquid into a small saucepan. Bring to a strong simmer over medium-high heat and cook until it is reduced by about half and becomes a thin but syrupy glaze, stirring frequently, 6 to 8 minutes. It will thicken further as it cools.
  • Line another baking sheet with foil and gently transfer the ribs to it. Position a rack on the top level of the oven and preheat the broiler.
  • Using a pastry brush, generously coat the ribs with about half of the glaze. Broil until browned and charred in spots, 2 to 4 minutes. Brush generously with some of the remaining glaze and return to the broiler until deeply browned and charred in additional spots, 2 to 4 minutes more. Brush the finished ribs with any remaining glaze. Slice each rack between the bones and serve.

PEACH-CHIPOTLE BABY BACK RIBS



Peach-Chipotle Baby Back Ribs image

My son and I collaborated in the kitchen one day to put our own unique twist on classic baby back ribs. We added a sweet peachy glaze and a little heat with chipotle peppers. It was a great bonding experience, and now we have a keeper recipe for fall-off-the-bone ribs. -Rebecca Suaso, Weaverville, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 3h

Yield 8 servings (2 cups sauce).

Number Of Ingredients 12

3 tablespoons brown sugar
2 tablespoons kosher salt
1 teaspoon pepper
1/2 teaspoon cayenne pepper
8 pounds pork baby back ribs (about 3 racks)
6 medium peaches, peeled and sliced
2 tablespoons olive oil
2 large sweet onions, finely chopped
2/3 cup packed brown sugar
4 finely chopped chipotle peppers in adobo sauce plus 2 tablespoons sauce
3 tablespoons white vinegar
4 teaspoons ground mustard

Steps:

  • Preheat oven to 325°. In a small bowl, combine brown sugar, salt, pepper and cayenne. If necessary, remove the thin membrane from back ribs; discard membrane. Rub brown sugar mixture over ribs. Transfer to large roasting pans. Add 1 in. hot water. Bake, covered, until ribs are tender, 2-1/2 to 3 hours., Meanwhile, place peaches in a blender; cover and process until smooth. In a large saucepan, heat oil over medium heat. Add onions; cook and stir until tender, 12-15 minutes. Add brown sugar, chipotle peppers, adobo sauce, vinegar, mustard and peach puree; bring to a boil. Reduce the heat; simmer, uncovered, until slightly thickened, 25-30 minutes., Drain ribs. Grill ribs, pork side down, covered, on an oiled rack over medium heat until browned, 5-7 minutes. Turn ribs; brush with 2 cups sauce. Cook 5-7 minutes. Serve with remaining sauce.

Nutrition Facts : Calories 788 calories, Fat 48g fat (16g saturated fat), Cholesterol 163mg cholesterol, Sodium 1759mg sodium, Carbohydrate 43g carbohydrate (37g sugars, Fiber 3g fiber), Protein 47g protein.

PEACH SMOKED BOURBON INFUSED BABY BACK RIBS



Peach Smoked Bourbon Infused Baby Back Ribs image

Make and share this Peach Smoked Bourbon Infused Baby Back Ribs recipe from Food.com.

Provided by Timothy H.

Categories     Pork

Time 15h50m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 racks ribs
bourbon sauce for wrapping rib (per Wrapped Rack)
1/2 cup cherry Dr. Pepper cola
2 tablespoons honey
2 shots jim beam red stag Bourbon
bourbon barbecue sauce
16 ounces barbecue sauce
10 ounces Dr. Pepper cola
3 tablespoons honey
3 shots red stag Bourbon

Steps:

  • First thing is pre-heating the smoker. When using the pellet smokers I like to smoke the 1st hour @ 170 - 180 degrees. At the lower temps the pellets burn cooler and produce more smoke. This will put more smoke into the meat. That said, in this case I'm cooking on my Yoder Wichita stick burner. I will build an efficient fire with 1 1/2 chimney of lump and 2 sticks of peach wood. I like to slowly bring the pit up to 230 degrees.
  • We will be using a modified version of the 3-2-1 method slightly modified. We will smoke for 2.5 hours un-foiled, 1.5 hours foiled with my bourbon sauce then we will smoke for 1-1.5 hours un-foiled and sauce the ribs at the end.
  • Using a butter knife and paper towel. Remove the membrane on the back of the ribs. this is very important. Paper towel allows you to grip the membrane for removal.
  • Mix 1/2 cup yellow mustard with 2 tbsp honey. Coat ribs front and back with this honey mustard mix. Shake on a light amount of garlic powder. Apply generous amounts of John Henry's Bourbon Rub. Don't over do it. Sprinkle on a liberal amount of brown sugar. Don't be shy with the brown sugar. Rub it in real good.(Bring to a simmer over medium heat then cool.)
  • Smoke ribs for 2.5 hours @ 230 - 235 degrees. Mist ribs with Cherry Dr. Pepper once after 1.5 hours. After 2.5 hours, remove ribs and place on thick foil. in a cup mix 1/2 cup cherry Dr. Pepper and 2 shots of Jim Beam Red Stag Bourbon.
  • Pour entire bourbon mix over ribs meat side down. Wrap foil around ribs tightly. Perform the foiling steps to each rack of ribs and place them back into smoker meat side down. Cook another 1.5 hours then remove the ribs from the tin foil and place them back in the smoker meat side up. At this point the ribs will be infused with the bourbon sauce.
  • Smoke @ 230 - 235 degrees for another 1 - 1.5 hours. Keep an eye on them. Using tongues grab the ribs from one end and grabbing in towards the middle. As you lift the ribs they should bend and the neat should appear to tear but should not fall off the bone. You should be able to slight twist a bone without the bone twisting loose.

Nutrition Facts : Calories 304.9, Fat 0.4, Sodium 1063.9, Carbohydrate 76.7, Fiber 0.8, Sugar 63.2, Protein 0.1

PEACH-GLAZED BABY BACK RIBS



Peach-Glazed Baby Back Ribs image

This is a nice alternative to your typical barbecue sauce-slathered ribs. Sometimes you just want something different!

Provided by JackieOhNo

Categories     Pork

Time 2h10m

Yield 5-6 serving(s)

Number Of Ingredients 7

1 (10 ounce) jar peach preserves
2 tablespoons lemon juice
1 teaspoon dijon-style mustard
1/2 teaspoon ground cardamom or 1/2 teaspoon ground cinnamon
4 -5 lbs pork back ribs or 4 -5 lbs spareribs
salt and pepper, to taste
fresh peach slices (optional)

Steps:

  • For glaze, in a small saucepan cook and stir preserves, lemon juice, mustard, and cardamom over low heat until preserves melt. Set aside.
  • In a covered grill arrange preheated coals around a drip pan; test for medium heat above pan.
  • Sprinkle ribs with salt or onion salt and pepper . Place ribs on rib rack, if desired. Place ribs, meaty side up, on grill rack over drip pan, but not over the coals. Lower grill hood.
  • Grill ribs for 60 minutes, brushing with glaze after the first 30 minutes. Uncover; grill for 15 to 30 minutes more or till ribs are tender, brushing occasionally with glaze. Serve with peach slices and any additional glaze.

Nutrition Facts : Calories 1184.3, Fat 85.6, SaturatedFat 31.7, Cholesterol 293.9, Sodium 290.5, Carbohydrate 40, Fiber 0.7, Sugar 27.9, Protein 58.8

Tips:

  • To select the best baby back ribs, look for racks with plenty of meat and little fat. Avoid racks with bones that are too thin or ribs that are cracked or broken.
  • When preparing the ribs, remove the membrane from the back of the ribs to help the rub penetrate and ensure tender ribs. You can easily remove the membrane by inserting a butter knife under the membrane and pulling it off.
  • Use a flavorful rub to enhance the taste of the ribs. Common ingredients in rubs include brown sugar, paprika, garlic powder, onion powder, and chili powder. You can also add your favorite herbs and spices to create a unique rub.
  • Cook the ribs low and slow to achieve fall-off-the-bone tenderness. The ideal cooking temperature for ribs is between 225°F and 250°F. You can cook the ribs in the oven, on a grill, or in a smoker.
  • Baste the ribs occasionally with your favorite sauce or marinade to keep them moist and flavorful. You can also add wood chips to the smoker or grill to infuse the ribs with a smoky flavor.
  • Allow the ribs to rest for a few minutes before serving. This will help the juices redistribute throughout the meat, resulting in more tender and flavorful ribs.

Conclusion:

Peachy baby back ribs are a delicious and versatile dish that can be enjoyed by people of all ages. Whether you are cooking them for a special occasion or a casual get-together, these ribs are sure to be a hit. With the right ingredients and techniques, you can easily create fall-off-the-bone tender ribs that are packed with flavor.

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