Baby Back Ribs Balsamic Peach

Baby back ribs with balsamic-peach BBQ sauce have become my go-to for summer cookouts and cozy weekends. There is nothing like the pairing of succulent pork with a tangy sweet homemade sauce that tastes like a backyard celebration in each bite. Low oven heat turns the ribs meltingly tender and finishing them on the grill creates that sticky caramelized bark everyone craves.

I have served these at several family reunions and every time I am asked for the recipe before dinner is even over. The balsamic peach sauce has officially replaced store bought BBQ in our house

Ingredients

• Baby back pork ribs: about two pounds Look for racks with even marbling and no shiners bone poking through the meat for best tenderness
• Bourbon (optional): This adds a rich warmth to the sauce Choose a decent quality sipping bourbon so the flavor shines
• Ketchup: Provides a lush base for the sauce Use thick organic ketchup if you can find it
• Fresh peaches: one cup diced Ripe peaches give the sauce its signature sweetness Soft peaches work best for easy mashing
• Smoked paprika: Adds depth and gentle smokiness Spanish smoked paprika will give an earthy kick
• Chili powder: Brings mild heat and color
• Garlic powder: Rounds out the flavor with mellow garlicky notes
• Brown sugar: Balances acid and adds a caramel note Use dark brown sugar for more molasses flavor
• Salt: Essential for seasoning and enhancing all the other flavors
• Apple cider vinegar: For brightness and a pleasant tang Look for raw unfiltered vinegar for a punchier taste
• Fresh parsley (for garnish): Bright green parsley makes the finished ribs pop in color and freshness

Step-by-Step Instructions

Prep and Season the Ribs:

Pat ribs dry and remove the silver skin from the underside Use a paring knife to help start the peel then grip with a paper towel and pull steady Mix smoked paprika chili powder garlic powder brown sugar and salt in a bowl Rub this mixture over the entire surface of the ribs pressing it in so the meat is fully coated

Cook Low and Slow:

Wrap ribs tightly in foil to seal in moisture Place them bone side down on a rimmed baking pan Slide into a preheated 300 degree oven Let them bake for about two hours until the meat becomes very tender and starts to shrink back from the bone ends

Make the Balsamic Peach BBQ Sauce:

While ribs bake combine the ketchup bourbon if using diced fresh peaches smoked paprika chili powder garlic powder brown sugar salt and apple cider vinegar in a saucepan Bring to a low simmer and cook gently stirring often for twenty to twenty five minutes The peaches should break down and the sauce will thicken nicely

Grill and Glaze for Char:

Once ribs are tender heat an outdoor grill or grill pan to medium high Carefully unwrap the ribs and place them onto the grill Brush generously with the peach BBQ sauce Grill for two to three minutes on each side continuing to brush on sauce as you turn them The sugars in the sauce will caramelize creating a sticky mouthwatering crust

Rest and Serve:

Pull the ribs off the grill and let them rest uncovered for five to ten minutes This keeps the juices from running out Slice between the bones transfer to a platter and finish with a sprinkle of chopped fresh parsley

Pin

My favorite part of this dish is the juicy peach chunks that almost melt into the sauce adding an unexpected burst of summer flavor My family loves passing around the platter of ribs at the table and everyone gets sticky hands and big smiles

Storage Tips

Leftover ribs should cool to room temperature before storing in an airtight container They will keep for up to three days in the fridge and can be reheated gently wrapped in foil in a low oven The sauce thickens as it chills and makes a tasty spread on sandwiches too

Ingredient Substitutions

If fresh peaches are out of season use frozen or canned peaches well drained Nectarines work in a pinch For a bourbon free version skip it or try a splash of apple juice to catch some sweetness and depth If you like extra spicy BBQ bump up the chili powder or add a pinch of cayenne

Serving Suggestions

Serve these ribs with cornbread creamy coleslaw or grilled corn for a full barbecue feast They also work well as the centerpiece for a relaxed family dinner alongside roasted potatoes and a green salad

Pin

Cultural Context

Barbecue ribs have a long tradition in American cuisine with every region putting its own spin on seasoning and sauce The combination of fruity sweetness and savory depth in this recipe brings together Southern barbecue spirit with a little gourmet twist thanks to the balsamic vinegar

Frequently Asked Questions About the Recipe

→ How do I ensure the ribs are tender?

Baking the ribs at a low temperature in foil allows the meat to become moist and tender before finishing them on the grill.

→ Can I substitute peaches with another fruit?

Apricots or nectarines work nicely if peaches aren't available, offering a similar sweet profile for the sauce.

→ Is bourbon necessary for the sauce?

Bourbon is optional and adds depth, but the sauce remains flavorful without it. You can omit or replace with apple juice.

→ What’s the ideal grilling time after baking?

Grill the ribs just a few minutes per side, brushing with sauce, until the exterior develops caramelized char marks.

→ How can I prevent the ribs from drying out?

Keep the ribs tightly wrapped while baking and avoid overcooking when grilling to maintain juiciness and texture.