Baby Back Ribs with Fiery Peach BBQ Sauce

4 cups of sauce


3 racks of baby back ribs

For the Sauce:
3 tablespoons olive oil
1 cup finely diced red onion
6 cloves garlic, minced
1 cup water
1/2 cup apple cider vinegar
2 tablespoons Worcestershire sauce
1 cup orange juice, with pulp
4 tablespoons brown sugar
4 tablespoons Sriracha sauce
1 teaspoon salt
4 cups peaches, peeled and sliced (frozen peach slices work well, too)

For the Mop
1 cup rice wine vinegar
1/2 cup water
1/8 cup Worcestershire Sauce
6 cloves garlic, crushed
1/4 cup oil


Make the Sauce:
In a saucepan, heat olive oil over medium low heat. Add red onion and cook until translucent, stirring periodically. Stir in the garlic and cook for about 1 to 2 minutes more.

Add water, vinegar, Worcestershire sauce, orange juice, sugar, Sriracha sauce and salt, and stir well. Bring to a boil over medium heat, then lower to a simmer. Let it simmer for about 20 minutes.

Add peaches to the sauce and let it cook down until soft. Transfer sauce to a blender and blend until smooth. Pass the sauce through a sieve and return to the stove to simmer for about 5-10 minutes more, or until nicely thickened.

Make the Mop:
Combine ingredients and use to baste ribs periodically.

Make the Ribs:
The methods for grilling pork ribs vary, and we’ve tried almost all of them. This includes:

  • Parboiling the ribs prior to grilling
  • Grilling the ribs with sauce in a packet of aluminum foil, then allowing the ribs to caramelize on the grill towards the end.
  • Using a dry rub
  • Smoking the ribs low and slow for 5-6 hours
  • Grilling the ribs on low heat for about 1 1/2 hours
  • Basting the ribs grills periodically with a mop

In this case, we decided to use a dry rub. I actually like Tyler Florence’s brown sugar rub, and it worked very well with this Fiery Peach BBQ Sauce. You can find the packaged rub, at your local grocer. We grilled the ribs coated with olive oil and the brown sugar rub on very low heat for about 1 1/2 to 2 hours, rotating and mopping it every half hour (see Mop Recipe below). When the rib meat was very tender and the rack slack to the touch, the sauce was brushed on. Be very careful with flareups from the sugar content in the barbecue sauce, move the ribs to the outskirts of the grill if necessary. Serve the ribs with a generous drizzle of sauce.

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