Peach BBQ Grilled Baby Back Ribs
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!
Servings: 6 servings
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