Baby Back Ribs Balsamic Peach (Print-Friendly Version)
Tender baby back ribs glazed with sweet peach-balsamic BBQ, finished on the grill for rich, smoky flavor.
# Ingredients:
→ Ribs
01 -
1 rack baby back pork ribs (approximately 900 g)
→ Sauce & Rub
02 -
80 ml bourbon (optional)
03 -
180 ml ketchup
04 -
160 g fresh peaches, diced
05 -
1 tablespoon smoked paprika
06 -
1/2 tablespoon chili powder
07 -
1/2 tablespoon garlic powder
08 -
1/2 tablespoon brown sugar
09 -
1 teaspoon salt
10 -
2 tablespoons apple cider vinegar
→ Garnish
11 -
Fresh parsley, finely chopped
# Steps:
01 -
Heat oven to 149°C. Prepare a baking tray large enough to hold the ribs.
02 -
Combine smoked paprika, chili powder, garlic powder, brown sugar, and salt in a small bowl until evenly blended.
03 -
Rinse the baby back ribs under cold water, pat dry with paper towels, and remove the silver skin from the underside for maximum tenderness.
04 -
Generously coat both sides of the ribs with the prepared spice rub. Wrap tightly in aluminum foil and place on the prepared baking tray.
05 -
Transfer to the oven and bake for 2 hours or until the meat is tender and beginning to pull away from the bones.
06 -
While the ribs bake, combine bourbon (if using), ketchup, diced peaches, 1 teaspoon smoked paprika, and 2 tablespoons apple cider vinegar in a saucepan. Simmer over medium-low heat for 15–20 minutes, stirring occasionally, until thickened. Remove from heat.
07 -
Once baked, unwrap the ribs and place on a preheated grill over medium heat. Brush liberally with the balsamic-peach BBQ sauce and grill for 3–5 minutes per side to achieve caramelization and char marks.
08 -
Allow the ribs to rest for several minutes before slicing. Serve garnished with fresh parsley.
# Notes & Tips:
01 -
Removing the silver skin from the ribs ensures optimal tenderness.
02 -
Bourbon adds depth to the sauce but can be omitted for an alcohol-free version.