Go ahead and get sticky with these sweet, smoky, tangy, and perfectly messy ribs. Smoked low and slow with a flavorful peach tea barbecue rub, these ribs are slathered in a glossy peach barbecue sauce. If summer had a flavor, it would be this!
Peach BBQ Baby Back Ribs
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Peach BBQ Baby Back Ribs
Rated 5.0 stars by 1 users
Author:
The Spice & Tea Exchange
Servings
3 to 4 lbs
Prep Time
30 minutes
Cook Time
5 hours
Go ahead and get sticky with these sweet, smoky, tangy, and perfectly messy ribs. Smoked low and slow with a flavorful peach tea barbecue rub, these ribs are slathered in a glossy peach barbecue sauce. If summer had a flavor, it would be this!
Ingredients
Peach BBQ Sauce
-
1 Tbsp Peach Tea BBQ Rub Seasoning
- 3 Tbsp apple cider vinegar
-
2 tsp Onion Powder
- 1 cup peach preserves
- ¾ cup ketchup
- ¼ cup light brown sugar
- 5 tsp Worcestershire sauce
Baby Back Ribs
- 3 to 4 lbs baby back ribs, membrane removed
-
1 Tbsp Peach Tea BBQ Rub Seasoning
-
1 Tbsp French Fry Seasoning – The
Original
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1½ tsp Tomato Powder
-
3/4 tsp Onion Powder, divided
- ½ cup apple cider vinegar
- ½ cup water
- 8 Tbsp unsalted butter, sliced
- ¼ cup honey
-
Special Equipment: pellet grill/smoker, aluminum foil or butcher paper, spritz bottle, instant-read thermometer
Directions
- Prepare Sauce. In a saucepan over medium heat, combine all sauce ingredients. Bring to a simmer, stirring until peach preserves dissolve and sugar melts. If desired, cool and blend for a smoother texture; set aside.
- Prepare Ribs. Pat ribs dry and remove the membrane. In a separate bowl mix Peach Tea BBQ Rub Seasoning, French Fry Seasoning – The Original, Tomato Powder, and ½ teaspoon Onion Powder, then coat ribs evenly. Let sit for 30 minutes.
- Preheat grill to 250°F. Combine water and vinegar in a spray bottle. Place ribs meat-side up on the grill, smoking for 2 to 2½ hours, spritzing edges every hour.
- Lay out two large foil sheets side by side, adding 4 Tablespoons butter in the center and drizzling with honey. Place ribs meat-side down on top, then spread remaining butter over them. Wrap tightly and return to the smoker, meat-side down, for another 1 to 1½ hours, until tender.
- Open foil, fold edges down to create a boat, and flip ribs meat-side up. Baste with peach barbecue sauce and smoke for 15 more minutes. Let rest for 15 minutes before slicing.
Recipe Note
Notes: Ribs should reach 190-200°F and bend easily when lifted with tongs. Serve with extra barbecue sauce, if desired.