Best Pats Ribs With Peach Bbq Sauce Recipes

RIBS WITH PEACH BBQ SAUCE

Ribs With Peach BBQ Sauce image

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.

Provided by Cheryl

Time 2h20m

Number Of Ingredients 13

Ingredients

1 rack baby back pork ribs ((about 2 pounds/900g))
1 tablespoon smoked paprika
1/2 tablespoon EACH: chili powder, garlic powder, brown sugar
1 teaspoon salt
1/3 cup (79ml) Bourbon (can be omitted if you prefer)
3/4 cup (200g) Ketchup
2 tablespoon dark brown sugar ((light ok too - or maple syrup))
2 tablespoon apple cider vinegar
3/4 tablespoon onion powder
3/4 teaspoon garlic powder ((or 1 minced garlic clove))
3/4 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 cup diced fresh peaches ((about 4 small peaches))

Steps:

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 Facts : Calories 953 kcal, Carbohydrate 52 g, Protein 57 g, Fat 48 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 197 mg, Sodium 2329 mg, Fiber 3 g, Sugar 42 g, UnsaturatedFat 28 g, ServingSize 1 serving

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

Ingredients

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

Ingredients

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.