Peach BBQ Baby Back Ribs

These meaty Peach BBQ Baby Back Ribs are flavored with a fantastic dry rub, grilled low and slow, and basted with a delicious sweet and tangy peach sauce!

You can also make Instant Pot Baby Back Ribs if you don’t have an outdoor grill.

Grilled Baby Back Ribs Recipe

I may not be very skilled at decorating a three-layer cake and I could use a lot more practice with roasting a whole turkey. But friends, I can grill. I. Can. Grill.

I’m especially known for my brats and baby back ribs. There is definitely a technique to both. I sear mine a little on both sides for a few minutes and then it’s low and slow until the end.

For this grilled baby back ribs recipe, the rack of ribs is smothered in a flavor-packed dry rub and then basted with a fantastic and easy peach sauce that’s sweet and tangy. We gorge ourselves like it’s the last meal we’ll ever have, and weep a little when the last bone hits the plate.

Ingredients Needed

This baby backs rib recipe is made with just a handful of ingredients, including a simple, but flavorful dry rub and peachy BBQ sauce.
(Scroll below to the printable recipe card for details and measurements.)

For the Ribs

• Baby back ribs – 2 racks (about 4 pounds), excessive fat trimmed, and cut into thirds.
• Brown sugar – For sweetness.
• Dry mustard – Balances the brown sugar.
• Seasonings – Salt, pepper, garlic powder, and a bit of cayenne pepper.

For the Sauce

• Peach nectar – This is a combination of peach, a sweetener, and often an acid like lemon juice. It can usually be found with the other juices at the grocery store.
• Tomato sauce – A 15 ounce can of plain tomato sauce, not spaghetti sauce.
• Onion – Finely chopped.
• Soy sauce – I typically use low sodium to control the salt.
• Rice wine vinegar – Adds tangy flavor.

How to Make Grilled Baby Back Ribs

These juicy, tender baby back ribs are easy to make in a few simple steps.
(Scroll below to the printable recipe card for details and measurements.)

1. Remove the membrane. If the membrane of the ribs is still intact, remove it by running a knife underneath it, lift, and pull stripping it from the rack.
2. Add the spice rub. Combine the brown sugar, dry mustard, and spices in a bowl. Rub generously on both sides of the ribs. Chill while you make the sauce.
3. Make the peach sauce. Combine the peach nectar, tomato sauce, onion, soy sauce, and rice vinegar. Bring to a boil, reduce heat and simmer, uncovered, for about 45 minutes until thickened, stirring occasionally. (Reserve 1/3 for basting, rest of it for serving.)
4. Grill. Preheat an outdoor gas grill for medium-high, leave 1-2 burners off (depending how large your grill is.) Grill the ribs directly over the heat, turning them often, until well browned, about 8 minutes total. Transfer the seared ribs to the unlit burners, cover the grill, and cook until no pink remains when cut near the bone, but still juicy and tender, about 22-25 minutes. During the last 10 minutes of grilling, brush both sides of the ribs with the reserved sauce.
5. Serve. Transfer the ribs to a cutting board and let rest for 5 minutes. Cut ribs in-between the bones, serve with extra sauce.

Serving Suggestions

BBQ baby back ribs pair well with so many sides! Here are a few of my favorites:

• Mexican street corn salad
• 7UP Biscuits
• Baked beans
• Roasted green beans
• Pea Salad
• Coleslaw
• Macaroni salad
• Potato Salad
• Cornbread

How to Store Leftovers

Leftover BBQ baby back ribs can be refrigerated for up to 3 days. Reheat in the oven (or toaster oven) or microwave. I recommend storing them with some extra cooking liquid to prevent the meat from drying out and basting with extra sauce if you’re reheating it in the oven.

More Grilled Recipes:

• Grilled Shrimp Scampi
• The best Turkey Burgers
• Jambalaya Foil Packets
• Marinated Grilled Flank Steak
• Grilled Chicken Breasts

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!

Peach BBQ Grilled Baby Back Ribs

5 from 6 Ratings

These meaty Baby Back Ribs are flavored with a fantastic dry rub, grilled low and slow, and basted with a delicious sweet and tangy peach sauce!

Print Recipe Rate Recipe Pin Recipe

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings: 6 servings

Cook ModePrevent your screen from going dark

Ingredients

For the Ribs

• 4 pounds baby back ribs (2 racks)
• 1/2 cup brown sugar
• 1 tablespoon dry mustard
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• pinch cayenne pepper or to taste

For the Sauce

• 3 cups peach nectar
• 15 ounce can tomato sauce
• 1 small onion , finely chopped
• 1/3 cup low sodium soy sauce
• 1/3 cup rice wine vinegar

Instructions

• Remove membrane from the back of the rack of ribs, if intact: Place the rack meat side down on a cutting board or sheet pan, laying it horizontally in front of you. Starting about 2 bones in from the left end of the rack, run a long skinny knife under the membrane and slide the knife left toward the end of the rack. Now firmly grasp the piece of membrane you’ve lifted, and pull it to the right, stripping the membrane from the rest of the rack. (Grip it with a disposable latex glove or paper towel if you’re having trouble hanging onto it.)
• Trim off any excessive fat and cut each rack of ribs into thirds.
• In a small bowl, combine the brown sugar, dry mustard, salt, garlic powder, and pepper. Rub both sides of the rib rack very generously with the mixture. Chill in the fridge while you make the sauce.
• In a small to medium sized pot, combine the peach nectar, tomato sauce, onion, soy sauce, and rice vinegar. Bring to a boil, reduce heat and simmer, uncovered, for about 45 minutes until thickened, stirring occasionally. (Reserve 1/3 for basting, rest of it for serving.)
• Preheat an outdoor gas grill for medium-high, leave 1-2 burners off (depending how large your grill is.) Grill the ribs directly over the heat, turning them often, until well browned, about 8 minutes total. Transfer the seared ribs to the unlit burners, cover the grill, and cook until no pink remains when cut near the bone, but still juicy and tender, about 22-25 minutes. During the last 10 minutes of grilling, brush both sides of the ribs with the reserved sauce.
• Transfer to a cutting board, cover with foil, and let rest for 5 minutes. Cut ribs in-between the bones, serve with extra sauce.

Nutrition

Calories: 598kcal | Carbohydrates: 39g | Protein: 39g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 131mg | Sodium: 1219mg | Potassium: 827mg | Fiber: 2g | Sugar: 36g | Vitamin A: 672IU | Vitamin C: 6mg | Calcium: 104mg | Iron: 3mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Main Course

Cuisine: American

Keyword: baby back ribs recipe, bbq baby back ribs, grilled baby back ribs

Did you make this recipe?Snap a picture and mention @bellyfullblog!