Description
Okay, so you want to absolutely destroy your next BBQ and have everyone asking for your secret? These baby back ribs with balsamic-peach BBQ sauce are about to become your signature move. We’re talking fall-off-the-bone tender ribs slathered in a sauce that’s sweet, tangy, and has this crazy depth from the balsamic that’ll make people think you went to culinary school. Spoiler alert: you didn’t, but they don’t need to know that.
The peach situation here isn’t just Instagram-worthy (though it totally is) — it adds this subtle sweetness that plays so well with the smoky pork and that dark, glossy balsamic reduction. Plus, grilled peaches? Game changer. Your vegetarian friends will actually have something bomb to eat too.
Ingredients
For the Ribs:
- 2 racks baby back ribs (about 4–5 lbs total)
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cumin
- 1 tsp black pepper
- 1 tsp salt
- 1/2 tsp cayenne (optional, but why not?)
For the Balsamic-Peach BBQ Sauce:
- 1 cup ketchup
- 1/2 cup balsamic vinegar
- 1/3 cup peach preserves (or jam, whatever)
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp liquid smoke (trust me on this)
- Salt and pepper to taste
For the Grilled Peaches:
- 4 ripe but firm peaches, halved and pitted
- 2 tbsp butter, melted
- 1 tbsp honey
- Pinch of salt
For Finishing:
- Fresh cilantro or parsley
- Extra sauce for serving (always)
Instructions
Remove the membrane from the back of the ribs (seriously, don’t skip this — slide a knife under it and peel it off).
Mix all the dry rub ingredients in a bowl. Massage that seasoning all over the ribs like you mean it. Let them sit at room temp for 30 minutes, or wrap and chill for up to overnight.
Combine everything for the BBQ sauce in a medium saucepan.
Bring to a boil, then reduce heat and simmer for 15-20 minutes until it’s thick enough to coat a spoon.
Taste and adjust — more sweet? More tang? You’re the boss.
Set aside half for serving, use the rest for glazing.
Preheat your grill for indirect cooking (or oven to 275°F if you’re going that route).
Place ribs bone-side down away from direct heat. Cover and cook for 2.5-3 hours until tender.
About 30 minutes before they’re done, start brushing with that beautiful sauce every 10 minutes.
Mix melted butter, honey, and salt.
Brush peach halves with the mixture.
Grill cut-side down for 3-4 minutes until caramelized and gorgeous.
Move ribs over direct heat for the last 10-15 minutes, glazing frequently until they’re sticky and slightly charred.
Let rest for 10 minutes (hardest part of the whole process).
Slice between the bones, arrange on a platter with those stunning grilled peaches.
Drizzle with more sauce, hit it with fresh herbs, and watch people lose their minds.
Notes
The Membrane Matters: Seriously, remove it. Your ribs will thank you.
Sauce Timing: Don’t sauce too early or it’ll burn. Last 30 minutes max.
Rest Period: Let those ribs chill for 10 minutes. They’ll be juicier, promise.
Peach Game: Use peaches that are ripe but still firm. Mushy ones turn to baby food on the grill.
- Prep Time: 30 minutes
- Cook Time: 3 hours
Nutrition
- Calories: ~520 kcal
- Fat: ~28g
- Carbohydrates: ~32g
- Protein: ~35g