Peach BBQ Baby Back Ribs

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

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!

Peach BBQ Baby Back Ribs

Ingredients

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    • 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

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    • 3 to 4 lbs baby back ribs, membrane removed
    • 1 Tbsp Peach Tea BBQ Rub Seasoning
    • 1 Tbsp French Fry Seasoning – The Original
    • 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

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
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