Baby Back Ribs with Balsamic Peach BBQ Sauce
Can you believe we’re already in July?! I swear, I still feel like New Year’s Eve was just 2 weeks ago. It’s crazy how time is just zooming by! Next thing you know, I’ll be posting Thanksgiving and Christmas recipes! Actually, now that I think I about it, I should start researching Thanksgiving dishes. I like planning in advance. Jason thinks I’m crazy for mentioning Thanksgiving this early in the year but I think it’s just having good sense! Wouldn’t you foodies agree?
But before I start talking about possibly deep-frying a 13 pound turkey for November, let’s talk about these phenomenal ribs. They begin with a dry rub, and once that’s slathered everywhere, it bakes in a low oven for a couple of hours. Then we pour on the AH-MAZING balsamic peach BBQ sauce for 30 minutes, basting every 15 minutes to ensure that the juicy flavor gets caramelized. Then we finish these babies off under the hot broiler to give it a good char.
These ribs are perfect for the 4th of July holiday as they are a wonderful twist from the traditional BBQ wet ribs, involving flavors of spiciness, sweetness, fruitiness and a bit of tartness in every bite. Serve these alongside with some fries and I call that the best 4th of July ever.
So here’s how you make these:
Let’s start with a rack of baby back ribs.
Then let’s make the dry rub. Give it a good stir with a fork.
Once that’s made, we’ll slather it all over the ribs. You want to get it EVERYWHERE.
Then we’ll wrap this up in some foil, meat-side down, and we’ll fold them up to make sealed packets. Pop it into the oven at 200 degrees F for 2 hours.
While the ribs are baking, let’s make the BBQ sauce by sautéing some onions and jalapeños.
Then we’ll stir in the peaches, balsamic vinegar, agave nectar or honey, Dijon, brown sugar and black pepper.
We’ll simmer this until it reduces a bit and thickens, about 15-20 minutes.
After the 2 hours are up, take the ribs out of the oven and unfold the sealed packets. I should warn you that these ribs will smell AH-MAZING and you’ll want to eat them right away!
So as you’re fighting all your urges to dig in, let’s slather on that BBQ sauce and pop it back in the oven. Be sure to baste every 15 minutes for the next 30 minutes.
I changed the oven setting to a high broil for an additional 2 minutes to get that charredness (is this even a word?) on it.
Slice these babies up and serve them alongside the remaining balsamic peach BBQ sauce. You’ll want to keep adding more and more with every bite!
Don’t forget to check out the other wonderful foodies for this week’s July 4th #SundaySupper!
- Tender & Sweet Crockpot Brisket Juanita’s Cocina
- Savory Patriotic Chicken Kabobs Big Bear’s Wife
- Firecracker Salmon Rolls Comfy Cuisine
- Red, White & Blue Grilled Pizza Momma’s Meals
- Bubblin’ Brown Sugar Baby Back Ribs In The Kitchen With KP
- Buttermilk Oven Fried Chicken The Girl in the Little Red Kitchen
- Juicy Lucy’s with Blueberry Ketchup! by Pippi’s in the Kitchen Again
- Grilled Hawaiian Teriyaki Beef Mrs. Mama Hen
- Cantaloupe and Prosciutto Salad with Perfectly Grilled Chicken and Potatoes Daddy Knows Less
- Texas Smoked Brisket Doggie At The Dinner Table
- Grilled Chicken in a Blueberry BBQ Sauce Small Wallet Big Appetite
- Chicken Burgers with Curried Cabbage Slaw-Indian Soni’s Food for Thought
- Finger Foods for the Fourth Pescetarian Journal
- Grilled Pork Satays with Peanut Sauce Tora’s Real Food
Salads and Sides:
- Southwestern Corn and Black Bean Salad Supper for a Steal
- Roasted/Grilled Asparagus with Parmesan Katherine Martinelli
- Patriotic Ranch Potato Salad The Meltaways
- Roasted Red Pepper & White Bean Salad Are you hungry
- Texas-Creole Crawfish Potato Salad The Weekend Gourmet
- Spicy Italian Peppers in Sauce What Smells so Good?
- Sangria Fruit Salad Cindy’s Recipes and Writings
- Stuffed Black Olive Cookistry
- Mexican Quinoa Salad with Creamy Avocado Dressing Dinners Dishes and Desserts
- Low Fat Pasta Salad Basic and Delicious
- Bean Salad with Pickled Vegetables Diabetic Foodie
- Tomato and Mozzarella Appetizer Family Foodie
- Red White & Blueberry Ricotta Cupcakes Sue’s Nutrition Buzz
- Red Velvet Brownies Magnolia Days
- S’mores Pastries Daily Dish Recipes
- Red, White and Blue Firecracker Cupcakes Chocolate Moosey
- Caramel-filled Vanilla Cupcakes with Vanilla Bean Buttercream The Messy Baker
- Red/white/blue German Obstkuchen (fruit-topped cake) German Foodie
- Strawberry and Cream Cake Cupcakes and Kale Chips
- Fourth Sticks In the Kitchen with Audrey
- White Chocolate Berry Tart Vintage Kitchen Notes
- Apple Pie Beetle’s Kitchen Escapades
- Red White and Blue Coconut Rum Cake Family Spice
- Individual Red White and Blue Triffles Chelsea’s Culinary Indulgence
- Mini Carrot Cakes Mama’s Blissful Bites
- Plum and Apple Pies Cositas Bonitas
- Red White and Blue Triffle Cravings of a Lunatic
Fabulous Pairings by Martin from ENOFYLZ
Baby Back Ribs with Balsamic Peach BBQ Sauce (adapted from The Pioneer Woman and Savoring the Thyme):
Yields 2 servings
- 2 tablespoons brown sugar, packed
- 2 tablespoons paprika
- 1 tablespoons garlic powder
- 1/2 teaspoon salt
- 1 tablespoons ground black pepper
- 1 slab pork baby back ribs
For the balsamic peach BBQ sauce:
- 1 teaspoon canola oil
- 1 small sweet onion, chopped
- 2 jalapeños, seeded and chopped
- 2 large ripe peaches, chopped
- 1/3 cup balsamic vinegar
- 1/4 cup agave nectar or honey
- 2 teaspoons Dijon mustard
- 1 tablespoon brown sugar, packed
- 1/2 teaspoon ground black pepper
Preheat the oven to 200 degrees F. Place a cooling rack inside a baking sheet; set aside.
To make the spice rub, combine the brown sugar, paprika, garlic powder, salt and pepper in a medium bowl.
Place the ribs on a piece of foil large enough to fold into a packet. Sprinkle the spice rub over the ribs, rubbing in thoroughly on all sides. With the ribs meat-side down, tightly fold the foil to form sealed packets.
Place the sealed packets on top of prepared rack and bake for 2 hours.
While the ribs are baking, heat oil in a medium saucepan over medium heat. Add the onion and jalapeños and cook, stirring often, until tender, about 4-5 minutes.
Stir in the peaches, balsamic vinegar, agave nectar or honey, Dijon, brown sugar and pepper.
Bring to a boil; reduce heat to low and simmer, stirring occasionally, until sauce has thickened, about 15-20 minutes.
Remove the ribs from the foil, baste with the BBQ sauce and place into oven for an additional 30 minutes, basting twice more.
For extra caramelization, the ribs can be finished for a few minutes under the broiler before being coated with additional BBQ sauce.